Tuesday, January 01, 2013

Chilaquiles


Saturday 15 December
One of the many variations on a classic
Among the layers were bag-ripened tomatoes whizzed up with oil-cured sun-dried tomatoes; some ladlefuls off a precious jar of David Warda's salsa roja; shreds of roasted poblano peppers; coljack cheese; and a topping of extra-thick yogurt cheese.
We baked it for 45 minutes covered, 30 minutes open, then took it out of the oven and let it sit for 10 minutes covered.  And that's what it takes to get 'er done.

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