Chilaquiles

1 dozen corn tortillas - dry and cut into wedges
corn, safflower or olive oil
1/2c diced onion
1/2c salsa with cilantro, or 1 tb. chopped jalapeno and 1/4 c chopped cilantro
salt and pepper
tomato sauce
1 1/2c shredded cheese (cheddar and/or jack)

First make a fresh tomato sauce, seasoned with cumin and chile powder, and puree. You'll need about 3 cups. Alternatively, I've had terrific results with yellow tomato pasta sauce from Monterey Market. Other prepared sauces would work just fine, too.

Then preheat over to 350 degrees. In an ovenproof skillet or baking dish, heat oil, saute onions, stir in salsa and heat for 3 minutes. Add tomato sauce and bring to a simmer. Add tortilla wedges to sauce and turn off heat (make sure tortillas are well coated with sauce and evenly distributed). Top with shredded cheeses. Cover with aluminum foil and bake for about 30 minutes. Garnish with minced scallions and cilantro springs, along with optional toppings (above). Viva Mexico!