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New Mexican cheese eggplants onion Chile Sauce chile powder tomatoes garlic cumin coriander seed oregano chicken honey salt
Viewed: 49 - Published at: 2 years agoIngredients
- 1 cup New Mexican goat cheese, feta, or ricotta cheese, crumbled
- 1 cup grated cheddar or Monterey Jack cheese
- 2 eggplants, sliced 1/4 inch thick, lightly oiled and grilled, or broiled
- 1 large onion, diced and sauteed until golden
- For the red chile sauce:
- 1/2 cup Chimayo chile powder
- 8 to 10 blackened tomatoes (roast in oven or over direct flame until charred)
- 3 cloves garlic, chopped and sauteed until lightly browned
- 1/2 teaspoon cumin seed, toasted and ground
- 1/2 teaspoon coriander seed, toasted and ground
- 1 teaspoon toasted Mexican oregano (optional)
- 1 1/2 to 2 cups chicken or vegetable stock
- 1 tablespoon honey (optional)
- Salt and pepper to taste
Method
- Place all sauce ingredients in a blender and puree.
- Mix cheeses together.
- Pour 1/3 of red chile sauce on the bottom of an oven-safe dish.
- Arrange 1/3 of the eggplant slices over sauce.
- Cover with 1/3 of the sauteed onion, then 1/3 of the cheese mixture.
- Continue the layers two more times, ending with a cheese layer on top.
- Bake in an oven at 350 degrees F until cheeses are melted and top is slightly brown, about 15 to 18 minutes.
