Eulalia's Chips

Directions

1. 1
   Preheat the broiler.
2. 2
   In an ovenproof platter or casserole, spread the black beans in a 1/4 inch
3. 3
   layer.
4. 4
   Spread the chipotle salsa over the beans.
5. 5
   Place under the broiler just to heat through, about 6 minutes.
6. 6
   Stand the tortilla chips, points up, in the beans.
7. 7
   Using a plastic squeeze bottle, pastry bag or the tines of a fork, drizzle the crema, creme fraiche or sour cream over the chips.
8. 8
   Sprinkle with the anejo cheese and return to the broiler for 3 to 5 minutes, until the cheese melts.
9. 9
   Serve hot.
10. 10
    In medium sized saucepan combine all ingredients.
11. 11
    Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes.
12. 12
    The liquid should be reduced by one-third and the tomato skins should be falling off.
13. 13
    Set aside to cool.
14. 14
    Once cool, pour mixture into a blender or food processor fitted with a metal blade.
15. 15
    Puree until smooth and then pass through a strainer.
16. 16
    Serve chilled.
17. 17
    Chipotle salsa can be stored in the refrigerator up to 5 days.