Recipe courtesy of Mary Sue Milliken and Susan Feniger

Eulalia's Chips

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 35 min
  • Cook: 40 min
Share This Recipe

Ingredients

CHIPOTLE SALSA

Directions

  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.

CHIPOTLE SALSA

  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.