Chilaquilas
This is another concoction patterned after the dish served by our favorite restaurant in Lincoln, NE. Although Arturo's Taco Hut sadly closed after 40 years in business, the memories of their food will live on.
1 green pepper, cut in half
1 red pepper, cut in half
1 onion, sliced into thick rings
Place on a cookie sheet and roast under the broiler until the pepper skins are charred, and the onion rings are slightly brown
1 -14 oz can of stewed tomatos, chopped, with the juice
The sauce:
3 T butter
3 T flour
1 - 1/2 c milk
Brown flour in butter. Add milk to make a bechamel sauce.
2 cups shredded cheese
I use a mixture of shredded cheeses. Shredded sharp cheddar, swiss, muenster, even Velveeta can be added. The original cheese used is a type of Kraft cheese available to restaurants that I have not been able to find. It appears to be a cross between sharp cheddar and Velveeta.
Add the cheese to the bechamel sauce. Add the stewed tomatos with the juice from the can.
Remove the skins from the peppers, chop the roasted onion, and add to the pan.
About 4 cups of Thin tortilla chips
Add thin tortilla chips to the pot, turn the flame to low, and cover the pot. The tortilla chips will absorb the liquid in the pot. Stir the chips gently in the pot. When the chips are soft, the dish is ready to be served. Serve with Spanish rice an bottled green jalapeno sauce.
1 green pepper, cut in half
1 red pepper, cut in half
1 onion, sliced into thick rings
Place on a cookie sheet and roast under the broiler until the pepper skins are charred, and the onion rings are slightly brown
1 -14 oz can of stewed tomatos, chopped, with the juice
The sauce:
3 T butter
3 T flour
1 - 1/2 c milk
Brown flour in butter. Add milk to make a bechamel sauce.
2 cups shredded cheese
I use a mixture of shredded cheeses. Shredded sharp cheddar, swiss, muenster, even Velveeta can be added. The original cheese used is a type of Kraft cheese available to restaurants that I have not been able to find. It appears to be a cross between sharp cheddar and Velveeta.
Add the cheese to the bechamel sauce. Add the stewed tomatos with the juice from the can.
Remove the skins from the peppers, chop the roasted onion, and add to the pan.
About 4 cups of Thin tortilla chips
Add thin tortilla chips to the pot, turn the flame to low, and cover the pot. The tortilla chips will absorb the liquid in the pot. Stir the chips gently in the pot. When the chips are soft, the dish is ready to be served. Serve with Spanish rice an bottled green jalapeno sauce.
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