Chilaquiles De Jacoqui

Recipe Ingredients

4 oz	113g	No-oil corn tortilla chips - (80 small chips)
1 oz	28g	Onion - chopped (medium)
1		Tomatoes - chopped
1 teaspoon	5ml	Oregano
		Chili powder - to taste
1/2 cup	73g / 2.6oz	Grated Parmesan cheese
1/4 lb	113g / 4oz	Shredded Monterey Jack cheese
1		Low-fat sour cream
		Sausage
3/4 lb	340g / 11oz	Ground pork tenderloin
1 tablespoon	15ml	Chili powder
1		Garlic clove - minced
1 teaspoon	5ml	Oregano
2 tablespoons	30ml	Cider vinegar

Recipe Instructions

Combine the ground pork tenderloin with chili powder, garlic, oregano and cider vinegar and refrigerate for 3 hours to allow flavors to blend.

In a medium saucepan, add chopped onion, tomatoes, oregano and chili powder. Cook over medium heat for 15 minutes.

Spray a 2-quart casserole with nonstick spray. Place alternate layers of tortillas, sauce, Parmesan cheese, sausage, Monterey Jack cheese and sour cream until ingredients are used up. (Let some of the sausage be the top layer.)

Bake at 325 degrees for 40 minutes. Serve, garnished with a few tortilla chips.

This recipe yields 8 servings.

Nutritional Analysis Per Serving: Calories 255; Fat (grams) 7; Percent calories from fat 25; Percent polyunsaturated 4; Percent saturated 14; Percent monounsaturated 7; Cholesterol (milligrams) 44; Sodium (milligrams) 567; Protein (grams) 23; Carbohydrate (grams) 25; Fiber (grams) 4.

Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org

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