6 blue corn tortillas
2 tablespoons oil
1 clove garlic
2 cups green chile sauce
1 tablespoon flour
2 cups grated longhorn or jack cheese
¼ cup minced onion
Salt to taste
Heat the tortillas on a hot griddle and keep warm under a tea towel.
Heat the garlic in the oil, then discard garlic. Blend flour into oil.
Stir in green chile sauce (see page 15 for recipe) and heat thoroughly.
If mixture is too thick, add water. Add salt to taste. Layer tortillas
with sauce, minced onion and cheese on ovenproof plates. Sprinkle cheese
on top. Place in oven to allow cheese to melt. Serves 2. For a real New
Mexico touch, place a poached or fried egg on top. The egg has the
quality of melding all the flavors.