Baked Masa Boats With Cheese And Roasted Poblanos (Cazuelitas De Queso Y Rajas) Recipe

• Extra virgin olive oil
• 1 x (16-oz) jar tomato salsa (divided)
• 12 x chili-flavored tortillas
• 2 x potatoes, peeled, cooked and diced
• 1 x chorizo sausage, crumbled, fried and liquid removed (about 7 ounces)
• 1 c. shredded Chihuahua or possibly Monterey Jack cheese (4 ounces)

1. When we visited El Popocatepetl tortilleria in Chicago, owner Ernesto Avina offered this suggestion for enjoying the red tortillas which are flavored with guajillo chilies.
2. Any flavored tortillas can be used.
3. Heat oven to 350 degrees.
4. Grease a 13-by-9 inch baking pan with some of the oil and spread 1/2 of the jar of salsa on the bottom.
5. Heat a large skillet or possibly griddle over medium heat; add in tortillas in batches.
6. Hot about 20 to 30 seconds per side, turning once.
7. Keep hot.
8. Mix potatoes and chorizo in a medium bowl.
9. Spoon the mix down the center of each heated tortilla; roll up.
10. Arrange tortillas, seam side down, in prepared baking dish.
11. Spoon remaining 1/2 jar of salsa over the top.
12. Sprinkle with shredded cheese.
13. Heat till warm and cheese is melted, 20 min.

extra virgin olive oil, tomato salsa, tortillas, potatoes, chorizo sausage, cheese

Taken from cookeatshare.com/recipes/baked-masa-boats-with-cheese-and-roasted-poblanos-cazuelitas-de-queso-y-rajas-75066 (may not work)