"EmmyBlue" > wrote in message
...
> Decades ago in Long Beach, CA, a Mex./Amer. landlady used to invite me to
> her family dinners. The food, my god, the food was to die for. Her chile
> rellenos were so good that I begged her to teach me how to make them, and
> she did.
>
> She made a pinto beans and greens dish with bacon and onion that was also
> a particular favorite of mine...cooked in a big cast iron skillet. What
> she called it sounded like "ka-lee-tees." I have searched the Internet
> just using the ingredients, but to no avail.
>
> Does anyone here know what I'm looking for? If not, is there another food
> newsgroup that would know?
>
> I thank you for any help.
> ev
>
> --
> http://soonerblue.bloghi.com/


Try this:

Dimitri

For breakfast I wanted Chilaquiles. I still haven't made enchilada
sauce so I used my good ol' standby. I was too lazy to fry up some old
tortillas so I used pre-made tostada shells. These I usually have on
hand also. They are great for ceviche tostadas.
I got together the enchilada sauce, tortillas, onion and cheese.
http://i31.tinypic.com/2hi002t.jpg

Poured a little of the sauce into the baking pan. Just enough to coat
the bottom of the pan.
http://i30.tinypic.com/f051qb.jpg

Add broken up tortillas,
http://i32.tinypic.com/fu0qqb.jpg

and layer in some cheese and onion.
http://i26.tinypic.com/2s1n11f.jpg

Repeat. Top layer should be sauce and cheese and onion.
http://i29.tinypic.com/29vcl54.jpg

Place in a 350* oven until hot and bubbly.

While the chilaquiles were baking I fried some bacon and scrambled up
some eggs.
http://i28.tinypic.com/6gk65t.jpg

This made a great breakfast with some sliced heirloom tomatoes.
http://i26.tinypic.com/fxe9uh.jpg

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 08/09