Name: Chilaquiles
Ingredients: 1 teaspoon vegetable oil; 1 medium onion, chopped; 1 can chopped green chilies or 1 canned chipotle chile in adobo, minced; 1 chopped pickled jalapeno pepper; 1 clove garlic, crushed (optional); 16 ounce can crushed tomatoes; 10-oz package corn tortillas; 16 ounce can black, pinto or kidney beans, drained; 4 to 8 oz sharp cheddar cheese; 1 cup buttermilk OR 8 oz. yogurt

Chilaquiles

Ingredients

1 teaspoon vegetable oil
1 medium onion, chopped
1 can chopped green chilies or 1 canned chipotle chile in adobo, minced
1 chopped pickled jalapeno pepper
1 clove garlic, crushed (optional)
16 ounces can crushed tomatoes
10-oz package corn tortillas
16 ounces can black, pinto or kidney beans, drained
4 to 8 oz sharp cheddar cheese
1 cup buttermilk OR 8 oz. yogurt

Instructions

Saute the onion in vegetable oil for a few minutes. Add chile, jalapeno and garlic--saute until the onion is soft. Stir in crushed tomatoes. Heat tortillas in microwave or one at a time in ungreased skillet until soft. Preheat oven to 375. Grease a 2-quart casserole dish or spray lightly with non-stick cooking spray. Spread a little of the tomato sauce on the bottom. Top with a layer of corn tortillas, cutting or tearing them to fit. Spread 1/4 of the beans, 1/4 of the sauce, and 1/4 of the cheese over the tortillas. Repeat this layering 3 more times. Pour the buttermilk or spoon the yogurt evenly over the top. Cover the casserole tightly with aluminum foil. Place in the oven for 20 minutes, remove the foil, and bake 20 minutes more. Serve steaming hot, with a green salad or salad of citrus fruits topped with cinnamon.