Serves:
4
Active Time:
45 Minutes
Start to Finish:
1 1/4 Hours Poblano Tortilla Gratin
Similar to an enchilada casserole, this Tex-Mex dish is easy to pull together. Triangles of toasted corn tortillas are layered with a rich, classic cheese sauce and a zesty tomato sauce studded with rajas, or strips of roasted poblano chiles. It’s a great dish for a Super Bowl party.
Ingredients
FOR FILLING
9 (6- to 7-inch) corn tortillas
3/4 pound poblano chiles (3 large), roasted and peeled
2 tablespoons vegetable oil
2 cups chopped white onions
1 tablespoon minced garlic
1 teaspoon salt
1 (14- to 15-ounce) can stewed tomatoes, diced
FOR SAUCE AND TOPPING
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
3 cups coarsely grated cheddar or Monterey Jack (about 12 ounces)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
TOAST THE TORTILLA WEDGES: Put racks in upper and lower thirds of oven and preheat oven to 400°F.
Stack tortillas and cut into 8 wedges. Spread tortilla triangles in one layer on two large baking sheets and bake, stirring occasionally and switching position of pans halfway through baking, until crisp and pale golden, 15 to 20 minutes. Cool tortillas. (Leave oven on.)
PREPARE THE CHILES: Open chiles and spread flat; discard seeds and stems and cut out ribs. Cut chiles lengthwise into 1⁄4-inch-wide strips. Reserve about 1⁄4 cup for garnish.
MAKE THE FILLING: Heat oil in a 10-inch heavy skillet over moderately low heat until hot but not smoking. Add onions and garlic and cook, stirring occasionally, until softened, about 5 minutes. Stir in salt, tomatoes with juice, and remaining poblano strips and simmer for 2 minutes. Remove from heat.
MAKE THE SAUCE: Melt butter in a 2-quart heavy saucepan over moderately low heat. Add flour, and cook, whisking, for 2 minutes to make a roux. Add milk in a steady stream, whisking, and cook, whisking, for 2 minutes. Remove from heat and gradually add 2 cups cheese, stirring until cheese is melted, then add salt and pepper.
ASSEMBLE AND BAKE THE GRATIN: Arrange half of tortillas in a buttered 2-quart gratin or other shallow baking dish. Spoon filling evenly over top. Cover with remaining tortillas. Pour sauce over tortillas (tips of tortillas will stick up) and sprinkle with remaining 1 cup cheese and reserved poblano strips.
Bake, uncovered, in upper third of oven until gratin is bubbling and top is golden, about 30 minutes.