Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Eulalia's Chips
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 240
- Total Fat
- 13
- Saturated Fat
- 5
- Carbohydrates
- 25
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 8
- Cholesterol
- 22
- Sodium
- 745
- Total: 1 hr 15 min
- Prep: 35 min
- Cook: 40 min
Ingredients
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
CHIPOTLE SALSA
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
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.