Hot Chile Tortillas Recipes

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Chili Dog & Tortilla Casserole image

Make and share this Chili Dog & Tortilla Casserole recipe from Food.com.

Recipe From food.com

Provided by MissHeather

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 4

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  • For the Red Chile Sauce: Heat a skillet over medium high heat. Once the skillet is warm, add the unpeeled garlic. Toast the garlic, turning occasionally, until they turn soft. About 10 minutes. Cool and peel.
  • Add the dried chile peppers to the hot pan. Press them with a spatula until a wisp of smoke appears. Turn them immediately and toast on the other side. In a bowl, cover the chiles with water and let the soak 30 minutes. Stir them after 15 minutes to make sure they all rehydrate evenly. Drain and discard the water.
  • Combine oregano, black pepper, cumin, cloves, peeled garlic, chiles and broth in a food processor. Process to a smooth puree, scraping the sides of the bowl every few seconds. Then press the sauce through a medium mesh strainer into a wide shallow bowl. Add 1 tablespoon of vinegar and stir. It should be the consistency of a tomato sauce. Add more broth if needed.
  • Prepare the toppings. Crumble the Cotija cheese. Slice the lettuce into thin ribbons cutting across the leaves and toss with 1 tablespoon vinegar. Thin slice the radishes. Chop the onion. Chop the cilantro. Slice the jalapeno peppers. Cut the zucchini into matchstick shaped pieces. 1/4 inch thick and about 2 inches long. Cut the green olives in half.
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