Corn Salad with Chile and Lime
Hispanic Heritage Month Staff Recipe: Christine’s Chilaquiles
Recipe by Marketing Specialist Christine Ciganovich's Mom
12 corn tortillas, cut in half and then into 1-inch strips
4 green onions, chopped
38 oz Las Palmas Red Chile Sauce (1 large can plus 1 small can)
2 cups shredded Jack and cheddar cheeses
1 1/2 tablespoons canola oil
For Serving: cotija cheese, sour cream, avocado slices, fried eggs, black olives, pickled jalapeno
Preheat the oven to 325 degrees F.
Heat canola oil in a deep skillet over medium-high heat. Add tortilla strips and fry until the edges are lightly browned and crispy. Pour sauce over tortilla strips. Add green onions and 3/4 of the cheese. Stir to ensure all tortilla strips are evenly soaked with sauce and the cheese and green onions are well incorporated.
Transfer to casserole dish. Sprinkle remaining cheese over everything. Bake for 15 minutes, or until cheese is melty.
Serve as is or with all the toppings.
Yield: 6 servings