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Dry Soup Of Tortillas With Tomatoes And Cheese

Gourmet.station's picture
Ingredients
  Oil 1⁄2 Cup (8 tbs)
  Chopped onion 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Canned cooked tomatoes with juice 32 Ounce, slightly chopped
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Oregano 1⁄2 Teaspoon
  Stale tortillas 12 , cut in 1/2 inch strips
  Whipping cream 1 Cup (16 tbs)
  Grated parmesan cheese   Cup (0 tbs) (About 1 Cup)
  Paprika To Taste
Directions

Heat 2 tablespoons oil in a heavy saucepan.
Cook onion and garlic in hot oil until onion is soft (about 5 minutes).
Add tomatoes, salt, pepper, and oregano and stir until blended.
Heat to simmering and cook about 10 minutes to blend flavors.
Meanwhile, heat remaining oil in a heavy skillet.
Fry tortilla strips in hot oil until limp, not crisp; drain on paper towels.
In an ovenproof casserole arrange layers as follows: a little tomato sauce, a handful of tortilla strips, some cream, then cheese.
Repeat until all ingredients.
are used, ending with cheese.
Sprinkle with paprika.
Bake at 350°F about 20 minutes, or until bubbling hot.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Soup

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