Tortilla Dry Soup Recipe
This Tortilla Dry Soup looks feels and tastes great all at the same time. What else one can ask for? I will prepare this Tortilla Dry Soup as Side Dish for a get-together I am soon going to host. An assortment of fabulous flavors, the Tortilla Dry Soup recipe is one of those Mexican dishes you simply shouldn't miss. Trust me, once you taste this Tortilla Dry Soup you are bound to prepare it again!
Ingredients
1 cup minced onion
2 tablespoons salad oil, lard, or shortening
4 canned California green chiles (seeds and pith removed), minced
1 cup whipping cream
1 cup tomato puree
Salt
12 corn tortillas, cut in thin strips and fried
2 cups (about 8 oz.) shredded jack cheese
2 tablespoons butter or margarine
Directions
In a wide frying pan, over medium-high heat, cook onion in oil until limp; add chiles, cream, and tomato puree.
Simmer 10 minutes.
Add salt to taste.
Grease a 2-quart baking dish and cover bottom with half the tortilla strips.
Pour over half the sauce and add half the shredded cheese.
Repeat layers, ending with cheese.
Dot with butter and bake, uncovered, in a 350° oven for 30 minutes or until hot through.
Simmer 10 minutes.
Add salt to taste.
Grease a 2-quart baking dish and cover bottom with half the tortilla strips.
Pour over half the sauce and add half the shredded cheese.
Repeat layers, ending with cheese.
Dot with butter and bake, uncovered, in a 350° oven for 30 minutes or until hot through.
