Chicken Chilaquiles
Chicken Chilaquiles
4 cups fresh tomatoes or tomatillos
2 large cloves garlic
1 jalapeno pepper (optional)
1/3 small onion
1 tsp salt
1/4 tsp black pepper
3 to 4 cups shredded cooked chicken
2 cups shredded Monterey jack cheese
1 (6 or 7 oz) bag tortilla chips
Sour cream (optional)
Preheat oven to 350 deg F
Make salsa by washing & halving tomatoes (remove husks from tomatillos)
Cut jalapeno in half & remove seeds & stem
Place tomatoes (tomatillos), garlic, jalapeno, onion, salt & pepper in blender & blend until smooth
Place in saucepan & cook over medium heat for 10 to 20 min
Add additional salt to taste, if desired
(NOTE: If not using a blender, peel tomatoes & chop all ingredients well before combining in saucepan
Start cooking on lower heat to prevent scorching; as juice forms turn the heat up to medium & continue as above
) If salsa is too thick, thin with a little chicken broth
Set half the salsa aside
Mix half the salsa & half the cheese with the chicken
Toss tortilla chips with remaining salsa
Layer the salsa & chips with the salsa & chicken mixture in a 9 x 13-inch pan
Sprinkle with remaining cheese
Bake 15 min to melt cheese
Serve with sour cream
NOTES: Use approximately 1 1/2
Orange-Canela Flan
Orange-Canela Flan
Caramel
1 tbsp water
1/2 cup granulated sugar
Preheat oven to 300 deg F
Lightly butter 6 (4 oz) ramekins or custard cups
Stir together the water & sugar in a heavy pot over medium-high heat
Using a pastry brush dipped in water, brush the sides of the pot just above the sugar about every 30 seconds to prevent crystals from forming
Cook the sugar until it is a rich dark color
As soon as this color is achieved, set the pot into a bowl of ice
Spoon the cooled caramel into the ramekins or custard cups
If the caramel becomes too thick or sets up completely, warm it over very low heat until it is pliable again
Pour about 2 tsps caramel into each cup & tilt them from side to side to coat the bottom
Reserve remaining caramel for garnish
Custard
2 cups milk
Small pinch of salt
3 (2-inch) sticks canela
1 orange
3 eggs
2 egg yolks
6 Tbsp granulated sugar
Peel the orange, leaving the peel as whole as possible, then remove the white pith
Combine milk, salt & canela in a saucepan
Bring milk to a strong simmer over medium-high heat, stir in the orange peel, & remove from the heat
Let the milk cool for 30 min
Combine eggs & egg yolks in a bowl & whisk in the sugar until the mixture is blended but not foamy
Strain milk into the eggs & sugar & whisk until blended
Pour the custard into the prepared cups
Place the cups in a baking pan & place in the oven
Add water to 1/3 to 1/2 of the way up the sides of the molds
Bake flans for 45 min to 1 hour, or until set
Flan
Flan (Caramel Custard)
1/2 cup granulated sugar
3 eggs, slightly beaten
1 (12 oz) can evaporated milk
1/3 cup granulated sugar
2 tsps vanilla extract
1/8 tsp salt
Heat 1/2 cup sugar in heavy saucepan over low heat, stirring constantly, until melted & golden brown
Divide syrup among four 6-oz custard cups; rotate cups to coat bottoms
Allow syrup to harden in cups, about 5 min
Mix remaining ingredients; pour into custard cups
Place cups in 9-inch square pan on oven rack
Pour very hot water into pan to within 1/2 inch of tops of cups
Bake at 350 deg F until knife inserted halfway between center & edge comes out clean, 40 to 50 min
Immediately remove from water
Unmold & serve warm, or refrigerate & unmold at serving time
Yields 4 servings
Spiced Br&y Custard
Stir 2 Tbsp br&y, 1/4 tsp ground cinnamon & 1/8 tsp ground nutmeg into eggs