Dry Soup Of Tortillas With Tomatoes And Cheese Recipe
Ingredients
| Oil | 1/2 Cup (16 tbs) | |
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Tomatoes | 2 Cup (16 tbs), chopped | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Oregano | 1/2 Teaspoon | |
| 10 to 12 stale tortillas, cut in 1/2 inch strips | ||
| Whipping cream | 1 Cup (16 tbs) | |
| Parmesan cheese | 1 Cup (16 tbs), grated | |
| Paprika | ||
Directions
Heat 2 tablespoons oil in a heavy saucepan.
Cook onion and garlic in hot oil until onion is soft (about 5 minutes).
Add tomatoes, salt, pepper, and oregano and stir until blended.
Heat to simmering and cook about 10 minutes to blend flavors.
Meanwhile, heat remaining oil in a heavy skillet.
Fry tortilla strips in hot oil until limp, not crisp; drain on paper towels.
In an ovenproof casserole arrange layers as follows: a little tomato sauce, a handful of tortilla strips, some cream, then cheese.
Repeat until all ingredients.
are used, ending with cheese.
Sprinkle with paprika.
Bake at 350°F about 20 minutes, or until bubbling hot.
Cook onion and garlic in hot oil until onion is soft (about 5 minutes).
Add tomatoes, salt, pepper, and oregano and stir until blended.
Heat to simmering and cook about 10 minutes to blend flavors.
Meanwhile, heat remaining oil in a heavy skillet.
Fry tortilla strips in hot oil until limp, not crisp; drain on paper towels.
In an ovenproof casserole arrange layers as follows: a little tomato sauce, a handful of tortilla strips, some cream, then cheese.
Repeat until all ingredients.
are used, ending with cheese.
Sprinkle with paprika.
Bake at 350°F about 20 minutes, or until bubbling hot.
Chef
