Mexican Chillaquailas

Deborah 10-20-99 1:48 PM


1 dozen corn tortillas
1 large onion, chopped into 1/2 inch dice
4 cloves garlic, chopped fine
1 teaspoon ground cumin
1 tablespoon olive oil (or vegetable oil)
1 teaspoon oregano
salt to taste
1 (16 oz.) canned chopped tomatoes, with juice
2 cups buttermilk
1 cup grated cheddar, or soft Mexican cheese
1 cup roasted peeled chilies (hot, medium or mile; your choice), canned or frozen, cut into 1/2 inch dice.

In a large saucepan, heat oil, saute onions until soft.

Toss in spices and tortilla pieces until well coated with oil and somewhat softened.

Add remaining ingredients, reserving a little cheese for top.

Heat until bubbling. Serve.

Note: This recipe is open to endless variations, adding chicken, turkey, and on
occasion, spinach.

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