Dry Soup Of Tortillas With Tomatoes And Cheese
|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|
|Stale tortillas||12 , cut in 1/2 inch strips|
|Whipping cream||1 Cup (16 tbs)|
|Grated parmesan cheese||Cup (0 tbs) (About 1 Cup)|
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 350Â°F about 20 minutes, or until bubbling hot.