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If you're lucky, you may find a restaurant in the Southwest that serves chilaquiles. Very few do.


  • 12 corn tortillas
  • Vegetable oil
  • 2 cups salsa fresca
  • 2 cups Monterey jack cheese, grated


  1. Cut tortillas in quarters and fry them in the oil until slightly crisp. Drain on paper towels.
  2. Place a layer of 16 wedges on the bottom of a 1-quart casserole dish.
  3. Add one-third of the salsa and sprinkle one-third of the cheese on top.
  4. Repeat this process twice more.
  5. Bake at 350 degrees F for 20 minutes.
  6. Serve accompanied by refried beans.


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