Sunday, July 26, 2009

Mexican Snack

Sorry, I really don't know what else to call it. Maybe "really big nacho"? Mexican thin-crust pizza?

I made a chile sauce today from some aji mirasol chiles. Guajillos, pasillas, or cascabels would work too. Sear 4 chiles in a hot pan, then plunge in water to soften. Cook 2 cloves of garlic in their skins over a medium-hot skillet. Drain the chiles, and remove most of the seeds. Chop and mash the chiles until you get a very fine paste (or use a blender), add the de-skinned garlic, some oregano, salt, tomato paste (or sauce), and water. If it's too spicy, add more tomato/water.

Spread a corn tortilla with a thin layer of the sauce. Place in the oven to crisp up. When the bottom is crispy, throw on some shredded cheese (I used cheddar) and a little more chile sauce, and put back in the oven to melt the cheese.

When the cheese is melted, remove from the oven, let cool a little, then fold in half, and eat.

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Bob said...

I like the sound of a "really big nacho". ;)

Vicki said...

Hey Bob - OK, Really Big Nacho it is.

Donna-FFW said...

Great idea, a mexican thin crust pizza, LOve Bobs name for it, really works.

Vicki said...

Hey Donna - Yup, really big nacho is the best. I was thinking of maybe going high-end, with "masa, chile, Cheddar", but that sounded too pretentious :)

TheGourmetGirl said...

I love cheese so this is right up my alley. Having a plethora of recipes like this one is what our readers in warmer climates enjoy. Glad you enjoyed the watermelon feature. Good luck, I hope you win the book.

Vicki said...

Hi GourmetGirl - I love low/no-cooking recipes, especially when it's in the 90s for weeks at a time. Love your site and your blog!