Chef Michael Flores Recipe: Chilaquiles with Texas Squash

7 corn tortillas

1 each yellow squash and zucchini, halved and sliced thin

1/3 cup corn oil

1½ cups of your favorite salsa — red or green

½ cup chicken or vegetable stock

¼ cup Crema Mexicana (crème fraîche or sour cream may be substituted)

1 cup shredded Queso Blanco or Monterrey Jack cheese

Salt, to taste

Thinly sliced red or white onion rings for garnish

Cut the tortillas in half and then cut into 1-inch strips.  Leave them sitting out overnight so that they can “stale”.

In a large sauté pan heat the oil over a high heat. Add the tortillas and fry until lightly golden; remove the strips to a paper towel to drain.  Sauté the squash for about two minutes; drain any excess oil.  Return the fried tortillas to the pan along with the salsa, crema and stock.  Simmer together for 10-15 minutes, until the liquid has been absorbed by the tortillas.

Turn the heat off and stir in the cheese.  Season with salt if necessary.  Serve hot topped with the onions.

Serves four to six

Recipe Created by chef Michael Flores  •  ©2007 Mis En Place, LLC www.CookwithMichael.com

Chef Michael has taken a childhood passion for cooking and turned it into an evolving lifelong profession in the culinary arts. Today he is a renowned chef, author, and television personality with an impressive food product line. Despite his formal training at the Culinary Institute of America, Michael focuses on providing simple solutions for encouraging families to get back to the table. More than a gourmet, he’s a creator and innovator, a man who is using his talent to give back to the community and to spread the philosophy of fine food and healthy living across the continent.
Since early childhood he has honed his cooking skills and tasting talents, taking both to new heights through formal training and endless experimentation. While attending the prestigious Culinary Institute of America in Hyde Park, NY, Michael worked as chef-intern to Chef Susan Spicer of New Orleans’ acclaimed Bayona. Upon graduating with honors from the CIA, Michael returned to San Antonio to begin his career, infusing every dish he creates with his love of the multicultural richness that has so influenced his life.