Who ever heard of dry soup, Sopa Seca? It is a sort of Mexican version of lasagna, using tortillas instead of noodles, and chili or salsa instead of traditional Italian red sauce. This can be made in individual servings, using smaller, four inch diameter corn tortillas, or use larger tortillas and more layers and cut it into wedges to serve.
Regardless of how you want to serve it, the technique is the same. For each person, in addition to the tortillas, you will need:
What You Need:
- One cup of prepared chili con carne (use your favorite recipe, or buy it in a can) or
- 1/2 cup of salsa and 1/2 cup of cooked meat
- 3 ounces of Queso Fresco
How to Make It:
As when you make lasagna, Chilaquiles is more of a construction than a cooking assignment. Place a little bit of sauce of choice in the bottom of the vessel in which they will be cooked (note: it is best to cook and serve in the same container, as this does not take well to being transferred to a serving dish) Top the sauce with a tortilla, then some chili, cheese and a tortilla and continue to build until you have the serving size of choice. Finish off with a little crumble of Queso Fresco.
Place the dishes on a baking sheet in a 400° F oven and warm through until the cheese on top gets bubbly.
That is it. Basic Sopa Seca. It is easy to see this was the origin of what we now know as quesadillas.
Quesadillas, literally “things with cheese” can be made in a fancy quesadilla maker. Those are like large waffle irons without the waffling. Place a tortilla down, fill it with cheese and whatever, another tortilla on top, and press the lid down. If it works right, it will come out slightly browned, with gooey, melty cheese inside. If not, there is cheese all over the grill and the counter and everyplace but inside the tortillas.
If you do not want to spend $30 on an electric quesadilla maker, then it is time to break out the griddle. To make griddle quesadillas as an appetizer, you will need:
One Flour Tortilla Per Person
- 1/2 cup of shredded cheese. Queso Blanco is traditional, but you can use most any kind you like. Monterrey Jack cheese is another favorite
- 1 tbsp of sliced green onions
Optional: 1/4 cup of meat or shell fish. Small diced chicken, beef, or pork goes well. There is a question of whether it is ever acceptable to mix cheese and seafood of any kind. It is a personal choice.
Heat the griddle on medium-high heat until a drop of water dances across the surface. Holding a tortilla in one hand, arrange the ingredients evenly, keeping about a 1/2 inch edge free. Place on the griddle. Allow it to sizzle and cook. When the cheese is melted, fold it in half with a spatula so the browned side is showing, and then put on a plate. Cut in half with a sharp knife. Serve with salsa and sour cream.