"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
Cooking oil 1 (4oz) diced green Ortega chilies 12 corn tortillas 2 c chicken broth 2 c shredded jack cheese ¼ c flour ¾ c chopped onion 1 c sour cream 4 Tbsp butter
SAUCE: 1 tomato, chopped 1/2 c tomato juice 1/2 c chopped onion 1/2 tsp salt
Mix sauce ingredients together and refrigerate. Combine cheese and onion. Cook tortillas in hot oil in a skillet until soft, 10–15 seconds per side. Place 2–3 Tbsp of cheese mixture on each tortilla and roll up, place seam side down in an 8x8 inch pan. In saucepan melt butter, stir in flour. Add chicken broth and stir until mixture thickens and bubbles. Stir in sour cream and peppers; heat through. Pour over rolled tortillas. Bake at 425 degrees for 20 minutes. Serve with sauce.
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