[CH] Ancho Olive Chilaquiles
Linda Panter (lipant@sympatico.ca)
Tue, 12 Jul 2005 15:06:02 -0400
Ancho Olive Chilaquiles
IngredientWeightMeasure
Oil for frying--
6-inch corn tortillas, cut into wedges -48
Dried Ancho chile pepper, stem and seeds removed4 oz.16
Canned diced tomatoes2 1/2 lbs.2 1/2 qts.
Minced garlic-1/2 cup
Kosher salt-1 tsp.
Low sodium chicken broth-1 1/2 qts.
California Ripe Olives, halved1 1/4 lbs.1 1/4 qts.
Chopped mint-1 cup
Shredded cooked chicken breast2 lbs.-
Shredded Monterey Jack cheese-2 qts.
Directions:
1. Heat oil in a deep fryer to 375ºF degrees. Add tortillas in
batches and fry until slightly stiffened, but not browned. Drain
over paper towels and set aside. 2. Place ancho chiles in a
medium sized bowl and cover with hot water. Set aside to soak for
5-10 minutes. 3. Place hydrated chiles in the bowl of a food
processor. Add tomatoes, garlic and salt and puree until smooth.
Transfer to a medium sized saucepan and cook over medium-high
heat, stirring occasionally, for 4-6 minutes. Stir in chicken
broth, California Ripe Olives and mint and simmer for one minute.
Remove from heat and set aside. 4. Place one third of the chips
in the bottom of a full sized hotel pan.* Top with half of the
chicken, half of the cheese and one third of the ancho sauce.
Place another layer of each on top and finish with a layer of
ancho sauce. Cover and bake in a 350ºF oven for 20-25 minutes
until tortillas are soft and heated through. Remove from oven and
serve immediately. *Serving suggestion: Layer in individual
casserole dishes and bake as directed. Yield: 24 (7 oz.) servings
Nutritional Analysis Per Serving: Calories 610, Fat 37g,
Cholesterol 66mg, Sodium 943mg, Carbohydrate 41g, Protein 28g,
Calories from fat 53%
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Linda
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Some people try to turn back their odometers. Not me - I want
people to know WHY I look this way: I've traveled a long way and
some of the roads weren't paved.