Crazy Chili Casserole
This yummy casserole is influenced by a favorite version of Chilaquiles from the Yucatan. I did a comparative class in Cozumel comparing the pre and post Hispanic influence on the cuisine. This dish is primarily pre-Hispanic and one they served almost daily for their buffet breakfast at the Melia Mayan resort where we happily conducted our school.
Temperature: 425 F, then 350F
Baking Time: 12 minutes, then 30 minutes
Yield: 6 to 8 servings
12 corn tortillas, quartered and baked until crisp
1 teaspoon butter
1 ½ cups leftover chili
1 ¼ cups grated or crumbled white cheese—Queso Blanco, Feta, Monterrey Jack or Mozzarella
1 cup sour cream
1 or more cups chicken stock if dry
2 Tablespoons onion, finely chopped
1. Preheat an oven to 425 F. Quarter tortillas and place on large cookie sheet, then put in oven. Bake until crisp, about 12 to 15 minutes. Reduce heat to 350 F.
2. Butter a 2 quart or 8 x 8 inch baking pan. When tortillas are crisp, place a layer to cover the bottom of the pan. Add a layer of the chili, then cheese and sour cream dollops.
3. Repeat layers, ending with cheese and sour cream. Sprinkle with onion. If dry, due to thick chili, add chicken stock. Bake for 30 minutes or until slightly browned on top and bubbly.