Recipe courtesy of Mary Sue Milliken and Susan Feniger

Eulalia's Chips

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 35 min
  • Cook: 40 min
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3 cups refried black beans or good quality canned refried beans

3/4 cup chipotles salsa, recipe follows

8 ounces tortilla chips

1 cup crema, creme fraiche or sour cream

1 cup grated anejo cheese


4 ounces dried chipotle chiles, about 25 - 30, or 3 cups canned chipotle chiles, stemmed

8 ripe Italian Roma tomatoes, cored

12 garlic cloves, peeled

2 quarts water

2 tablespoons salt

1/2 teaspoon freshly ground black pepper


  1. Preheat the broiler. In an ovenproof platter or casserole, spread the black beans in a 1/4 inch
  2. 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.


  1. 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.
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