Sopa Seca The name of this dish literally means “dry soup”, but I sometimes call it Mexican lasagna. Adapted from the Moosewood New Classics cookbook. 1 large or 2 medium yellow onions 1 large or 2 medium sweet peppers (green, yellow or red) Vegetable oil 2 C of your favorite salsa ½ C water 12 6-inch corn tortillas 1 bunch kale or ½ lb spinach 8 oz cream cheese 1 ¼ C grated cheddar cheese Chop the peppers and onions into ½ inch pieces and sautee in oil until the onions become clear. Meanwhile, combine the salsa and water in a large bowl. Cut the corn tortillas into 1 inch strips and soak them in the salsa mix. Separate the kale greens from the stems (if using spinach, skip this step) and chop the greens into strips. Blanch the greens by dipping them into a small pot of boiling water until soft. This should only take about 30 seconds. Drain the blanched greens, and mix them with the cream cheese. Lay half the tortilla strips and salsa at the bottom of a 7x11 baking pan. Top those with the peppers and onions, and layer the greens and cream cheese mix over top of that. Then add the second layer of tortilla strips and salsa, and cover it all with grated cheddar cheese. Bake for 30 minutes at 350 degrees.
Posted on: Wed, 20 Aug 2014 11:44:53 +0000
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