Kinda Crunchy Mom

June 22, 2008

Something to try

Filed under: Uncategorized — by mcadmom @ 8:21 am

There’s healthy food…and then there’s this.

I am not going to try to convince anyone that this recipe is healthy in any way–but paired with a good salad and served in small portions, it isn’t so bad.  (Who am I kidding?  Jamie and I love this so much that we just pick at it until it is gone!)  The fact is that any recipe that involves a pint of half and half and up to a pound of cheese is not going to make an appearance in a Weight Watchers cookbook.  But I love the simplicity of it, the few ingredients make a wonderful dish, and it is so easy.

I can’t claim ownership of the recipe.  I learned it one night years ago at one of my favorite restaurants in the world–Traveler’s Club and Tuba Museum in Okemos, MI.  A friend of mine and I ordered it and were amazed, so they shared the recipe.  If you’re ever in the Lansing area and want a great place to eat, stop in there.  They make just about everything and they have a million beers to pick from.  One night I was there during a tornado warning and we were all ushered into the basement to wait it out.  They brought in buckets filled with ice and beer (root too) and passed them around.  That was my best Traveler’s experience–sitting on the chest freezer with a bunch of strangers, sipping Bell’s.  Best tornado warning ever.

I know there is an official name for it, but I have long since forgotten so I just call it “That Cheesy Tortilla Thing”, my apologies to the real name.

1 large onion diced (or two small)

1 can diced green chilis

3-4 cloves garlic


olive oil

1 pint half and half

10-15 corn tortillas

8oz cheddar

8oz montery jack

Preheat oven to 350 and lightly grease 9X13 pan (I always forget to grease and it turns out okay too–but I think it would work better greased.) or whatever size casserole dish you have and like.  Grate cheeses and combine.  Tear tortillas into triangles–6 per tortilla–and layer tortillas and cheese into dish starting with tortillas and ending with cheese.  I usually get three layers of each, more if I use a deeper but smaller pan.  Set aside.

Heat olive oil (2-3T I think, but use your judgement) and add onions.  Sprinkle with salt and simmer until the onions start to look translucent.  Add garlic (crush or mince it) and entire can of chilis (small can) and let simmer until everything smells great and the onions are mushy-looking (7-10 minutes).  Then pour in half and half and simmer for about 5 minutes until heated through.  Pour the whole skillet of goodies over the casserole and then bake for 30-50 minutes, depending on the depth of the pan and the quirks of your oven.  When it is bubbly and lightly browned it is done!  Serve with salad and whatever else you like (we usually do refried black beans too!).

(A note about assembly–I think that maybe you are supposed to layer the onion mixture too rather than pour the whole thing on top, but I like it this way anyway.)

ETA–Found this article about Traveler’s: 

I know everything has to change, but still…


1 Comment »

  1. Yummy! That recipe sounds delicious! It almost sounds like an appetizer/dip. Or do you have to eat it with a fork?

    Comment by Lucia — June 24, 2008 @ 12:46 pm |Reply

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