Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Eulalia's Chips
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- Level: Easy
- Total: 1 hr 15 min
- Prep: 35 min
- Cook: 40 min
- Level: Easy
- Total: 1 hr 15 min
- Prep: 35 min
- Cook: 40 min
Ingredients
CHIPOTLE SALSA
Directions
- Preheat the broiler. In an ovenproof platter or casserole, spread the black beans in a 1/4 inch
- layer. Spread the chipotle salsa over the beans. Place under the broiler just to heat through, about 6 minutes. Stand the tortilla chips, points up, in the beans. Using a plastic squeeze bottle, pastry bag or the tines of a fork, drizzle the crema, creme fraiche or sour cream over the chips. Sprinkle with the anejo cheese and return to the broiler for 3 to 5 minutes, until the cheese melts. Serve hot.
CHIPOTLE SALSA
- In medium sized saucepan combine all ingredients. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool. Once cool, pour mixture into a blender or food processor fitted with a metal blade. Puree until smooth and then pass through a strainer. Serve chilled. Chipotle salsa can be stored in the refrigerator up to 5 days.
