Poblano Tortilla Gratin

From Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen

Cookbook

Author(s): Ruth Reichl

Page 318

Cuisine: Southwestern

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

Sort: Date ↕ Rating ↑ Difficulty ↕ Cooked ↕

escapefromdixie

13 years ago

★ ★ ★ ★ ★ 4/5

1 found this helpful Sign in to mark helpful

Overall a very good recipe. I used roasted hatch chiles instead of poblano but I imagine the poblanos would be good too. The one critique I had of the recipe was how long the recipe said to bake the tortilla triangles for the gratin. The recipe said to bake the tortillas for 15 minutes, mine were well browned before 10 minutes. I used smaller tortillas than it called for which may have caused them to brown quicker.

Report