Sopa seca means “dry soup,” and it’s basically a tortilla casserole. We’re still trying to use up the amazing fresh local corn tortillas from the Asian/Hispanic market, so this was a good one.
Red & Green Sopa Seca
- 1 onion, sliced in 1/2″ strips
- 1 red bell pepper, sliced in 1/2″ strips
- 2 C salsa
- 1/2 C water
- 12 corn tortillas, cut into 1/2″ strips
- 2 zucchini, shredded
- 1 C ricotta (the recipe called for cream cheese and spinach, not ricotta and zucchini, but this is what I had)
- 1 C shredded cheese
Toss the onion and bell pepper with a little oil, spread on a foil-lined baking sheet, and roast at 350F for 25-30 minutes until tender and just browning on the edges. Stir together the salsa and water,and pour over the tortilla strips. Mix the shredded zucchini and ricotta. When everything is ready, layer half the soaked tortilla strips in an un-oiled 9-inch baking pan. Top with half the roasted onions and peppers, and then half the zucchini and ricotta. Repeat all the layers, ending with the last of the tortillas. Sprinkle with cheese, and drizzle the remaining salsa over it. Bake for 30 minutes or so until bubbling.