The Bolton Common

I finally got the go ahead from the taste tester, Joe.  This is some Mexican comfort food called Chilaquiles that is pretty simple yet versatile.  It can be a side dish or if you ask me it would be wonderful as a substitute for Nachos.  Just use it as the base and pile all kinds of yummy ingredients on top of it.  Like what? ( you might ask)  How about  a dollop of guacamole, some salad, meat, salsa, beans, etc.  Anything that reminds you of Nachos.  Yum.  Joe had it for dinner tonight with pork carnitas on the side and a nice green salad.  He just told me he is also having it for breakfast tomorrow with an egg and salsa on the top.  Oh, my.  That does sound good.  I thank his sister, Debbie, for this delicious and easy recipe!  Here is my monthly contribution to our local newspaper.

The Mixing Bowl

By Renee Zarate

Mexican Comfort Food

My mother-in-law is an awesome cook.  When she was a younger woman, she is now in her 80’s; she made her own tortillas every day for her family.  After going to all that trouble you can be sure none would be going to waste.  Not so many years ago if you wanted tortilla chips you had to make them yourself out of some of those left over corn tortillas.  If my mother-in-law wasn’t making chips she would often make a quick Mexican side dish called Chilaquiles.  Most of us don’t make out own tortillas now a days.  Today if we want tortilla chips we can just go to any store and buy a bag.  That’s what makes this dish so great.  My sister-in-law, Debbie, is also a great cook and knows when to take a shortcut.  She makes this simplified version of Chilaquiles that can be put together in just a few minutes.  Served alongside some roasted chicken, a little salad and you’ve got a wonderful, flavorful meal.  Family tested and Mother-in-law approved. Believe me that is saying something!

Chilaquiles

Preheat the oven to 350 degrees

One 16 ounce bag of corn tortilla chips, regular flavor

One 28 ounce can of Old El Paso Red Enchilada Sauce

One whole onion, chopped

1 teaspoon garlic powder

4 to 6 cups of cheddar cheese, grated

Grease a 13”x9” casserole dish.  Sauté the chopped onion in a little oil until softened.  Remove from the heat and pour the Enchilada sauce over the onions.  Stir in the garlic powder.  Pour the bag of chips into a large mixing bowl.  Pour the enchilada sauce over the chips and toss until all the chips are coated.  Cover the bottom of the casserole dish with a third of the chip mixture, then top with a third of the grated cheese.  Repeat two more times ending with cheese on the top.  Bake in a 350 degree oven for about 20 minutes.

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