Sopa Seca De Tortilla - cooking recipe

Ingredients

10 6-inch corn tortillas
cooking oil (olive or canola)
2 green bell peppers, cut in strips
1 medium onion, chopped
1 clove garlic, minced
1 teaspoon salt
1 cup whipping cream
1 cup shredded monterey jack cheese

Preparation

Cut tortillas in strips about 3 inches long and 1/2 inch wide.
In medium skillet heat 1/4 inch of oil.
Fry tortilla strips, a few at a time, about 10 seconds or just until limp.
Remove with slotted spoon.
Drain on paper toweling.
Pour off all but about 2 tablespoons oil from skillet.
Add green pepper strips, onion and garlic; cook till onion is tender.
Sprinkle vegetables with salt.
In 1-1/2 quart casserole, combine tortilla strips, vegetables, and half of the cheese.
Pour whipping cream over all.
Cover and bake in 350-degree oven for 20 minutes.
Uncover.
Stir gently; sprinkle with remaining cheese.
Bake uncovered about 10 minutes more or until heated through.