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Tortilla Casserole w/Tomato Jam




Source of Recipe


Internet


List of Ingredients




2 Tbsp. EXTRA VIRGIN OLIVE OIL
2 red onions, sliced thinly and cut in half
4 scallions, chopped
2 cloves garlic, chopped
2 chipotle peppers, in adobo sauce, chopped
1 cup chopped tomatoes
15 yellow corn tortillas, cut into thin strips
15 blue corn tortillas, cut into thin strips
1/3 cup fresh cilantro, chopped
3 cups vegetable stock
1/2 cup non-fat half and half
1 tsp. salt
3/4 cup Monterrey Jack cheese

Tomato Jam
2 pounds chopped tomatoes
1 large lemon
1 tsp. nutmeg
2 cups sugar


Recipe



1. In a large saute pan, heat olive oil until shimmering, add onions, scallions and garlic and cook for 2 minutes.

2. Add tomatoes, chipotle and tortilla strips, cook for 4 minutes stirring occasionally. Transfer mixture to a large bowl.

3. In saucepan heat vegetable stock, salt and half and half, bring to a boil and remove from heat. Pour stock mixture over tortilla mixture and let set for 5 minutes. Transfer to pretreated 9 x 13 inch baking dish, top with cheese. Cover with foil and place in preheated 375 degree oven for 20 minutes.

Tomato Jam

While tortilla casserole is baking, to a large saucepan add chopped tomatoes, juice and zest from lemon, nutmeg and sugar. Heat to boil, reduce heat to simmer and cook for approximately 20 minutes. Raise temperature to medium high and cook until mixture reaches temperature of about 220 degrees. This mixture should be lightly congealed. Serve tomato jam with hot tortilla casserole.

Serves 4 to 6