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Recipe Ingredients
Prep Time: About 1hr 40 minutes Makes: 6 Servings Ingredients: 1 pint half & half 1 20-ounce can stewed tomatoes 4 cups shredded Monterey Jack cheese ( you may want more ), divided 1 4-ounce can jalapeno peppers, diced Vegetable oil 2 dozen corn tortillas |
Directions
Preparation: In a saucepan, combine the half & half, stewed tomatoes, 1 cup of the shredded cheese, and the peppers ( or to desired taste ). Stir constantly over low heat until the ingredients are hot and mixed well, like a thick cream. In a frying pan, heat the vegetable oil. Fry each tortilla until lightly crisp and then dip each one through the cheese mixture. In a baking dish, layer the tortillas, generously sprinkling shredded cheese between the layers. Top with any remaining shredded cheese. Heat in oven just until the cheese on top has melted. |