Real California Recipes Cookbook
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Recipes
Serves 8
Prep: 10 minutes
Cooking time: 10 minutes
Preheat oven to 400° F. Spray rimmed baking sheet with nonstick spray.
Layer baking sheet with 3/4 of tortilla chips, beans, red salsa, white onion, green onion, and 1 cup grated Oaxaca cheese. Add remaining chips to the top, then sprinkle with the last 2 cups of Oaxaca cheese. Place in oven for 8 to 10 minutes or until cheese has completely melted.
Serve immediately, topped with dollops of sour cream, tomato, cilantro, and avocado slices.
Red Salsa
In a large frying pan or comal over a medium-high heat, add vegetable oil to coat pan/comal. Once the pan/comal is hot, add in tomatoes (core removed), serrano, jalapeño, garlic cloves, and onion. Fry on all sides until slightly charred, about 10 to 15 minutes. Some of the ingredients will char quicker than others, the ones that brown first should be removed and placed on a plate until ready to use.
Add charred tomatoes, serrano, jalapeño, garlic cloves, onion, salt, and water to blender.
Pulse until blended, about 10 seconds. Pour into a bowl or jar until ready to use.
Can be made up to 3 days ahead.