Rehydrated dry chiles often have more intense and multidimensional flavors than fresh.
Find anchos in well-stocked supermarkets, at Mexican grocers or online.
Place the chiles in a bowl, cover with warm water and soak until softened, about 15 minutes.
Drain, pat dry and coarsely chop.
Combine Gruyere and Jack cheeses in a bowl.
Heat a large skillet over medium-high heat.
Briefly heat tortillas in the pan, turning once, until warm.
Sprinkle 1 tablespoon cheese on half of each tortilla.
Top with about 2 teaspoons of the chiles, then sprinkle with another tablespoon cheese.
Repeat with the remaining tortillas, cheese and chiles.
Cover to keep warm while you cook the next 2 batches.
Serve immediately with lime wedges and/or salsa, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
