Chilaquiles ~ Tortilla Casserole

Chilaquiles, a tortilla casserole supreme, is a national dish of Mexico. It varies in the kind of chili, the cheese, the tomatoes ( red or green, none at all), and the shape of the tortilla pieces (strips, squares, diamonds). but the underlying concept remains the same : nothing fancy ; good hot or cold ; eaten now or as leftovers.

Ingredients :

½ cup vegetable oil
12 stale tortillas, cut into 1" strips
4 medium tomatoes, finely chopped
1 small onion, finely chopped
1 Anaheim, 2 jalapeño, or 4 serrano chilies, stemmed, seeded, and finely chopped
1 tspn dried epazote leaves or dried oregano
1 cup water
¼ tspn salt
¼ tspn black pepper
1 cup grated semisoft cheese, such as Monterey Jack - or crumbled queso fresco
1 cup homemade thickened cream or crème fraîche
¼ cup chopped cilantro leaves (optional)

Preparation and Cooking Instructions :

heat the oil in a heavy skillet over high heat until it begins to smoke. Place as many tortilla strip in the pan as will fit without overlapping. Fry over medium-high heat, pressing down on the pieces to cook the tops also, for a few seconds, until barely golden but not crisp. Remove to paper towels to drain. Continue until ll the tortillas are fried.
Drain the oil from the skillet, leaving a thin coating, and add the tomatoes, onion, chilies, epazote, water, salt, and pepper. Cook over medium heat until the onions and tomatoes soften, about 8 minutes.
Add the tortilla pieces to the skillet and sprinkle the cheese over the top. Cover and simmer until the cheese melts and the tortillas are soft again but not mushy, about 5 minutes.
Spread the cream over the top, sprinkle with cilantro, if using, and serve right away.
Cooks note: If the tortillas are fresh, not stale, cut them and dry out the pieces in a 200ºF oven until no longer pliable but not yet toasted, about 7 minutes.