Recipe Type: Bake, Casserole/Gratin, Gourmet, Jalapeno, Monterey Jack, Quick & Easy, Sour Cream, Tomato, Tortillas, Winter
Ingredients: 1/2 cup chicken broth, 1/3 cup sour cream, 2 1/2 cups Mexican-style tomato sauce, 2 cups grated Monterey Jack (about 1/2 pound), 2 fresh or pickled jalapeno chilies, or to taste, seeded and minced (wear rubber gloves), twelve 7-inch corn tortillas, cut into eighths and dried at room temperature for 30 minutes, or until they are leathery and curled but not crisp, vegetable oil for frying the tortillas
Egg Salad Sandwiches
This information is per serving.
Rib Eye Steak
As I mentioned in my last post, the first half of January...more
A few days over the past couple of weeks, the weather has cleared...more
This last push before Christmas always gives me a surge of energy. ...more
Photos Recipe Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until... more
Flourless Chocolate Cake
Photos Recipe Combine 1/4 cup water, cilantro, sliced jalapeno, lime juice and...
Photos Recipe Soak skewers in water 30 minutes. Pound garlic, chile, and...
Photos Recipe Chill two small plates for testing jam. In heavy 5-quart...
Copyright © 2017. Science of Cooking