Free Recipe Blue Corn Tortilla Stack
Recipe Type: Free Tex Mex Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 4
Ingredients for Blue Corn Tortilla Stack Recipe
3 c Salsa de Chile Colorado
12 Blue corn tortillas
Vegetable oil
2 c Chicken; Cooked And Diced
2 c Grated Monterey Jack cheese
1/2 c Pine nuts toasted
Cilantro; finely diced
1/2 Red onion; diced
12 Limes; cut into wedges
Blue Corn Tortilla Stack Preparation
Make the Salsa de Chile Colorado: Preheat the oven to 350 degrees. In a mediumsize skillet, over a medium heat, fry each tortilla in a little of the oil until just cooked, but not crisp. Dip each tortilla, as you build the stacks, quickly into the Salsa de Chile Colorado, just to moisten. In an ovenproof baking dish large enough to hold 4 of the blue corn tortillas, side by side without touching, place the first 4 tortillas. Top each tortilla with 1/4 cup of the cooked chicken. Top the chicken with 1/4 cup of the grated cheese. Sprinkle the cheese with 1 teaspoon of the pine nuts and 1 teaspoon of the cilantro. Repeat layering 4 tortillas, 1/4 cup chicken, 1/4 cup cheese, 1 teaspoon pine nuts, and 1 teaspoon cilantro and finally top with the last 4 tortillas. You should have 4 stacks. Pour the remaining Salsa de Chile Colorado over all the stacks. Bake for about 15 to 20 minutes. Transfer each stack to a plate, garnish with the red onion and the lime wedges, and serve immediately. Yield: 4 servings 10/16/96 show Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : TOO HOT TAMALES SHOW #TH6293 Posted to MC-Recipe Digest V1 #257 Date: Fri, 25 Oct 1996 06:44:54 -0500 From: Pat Asher <asher@mcs.com>
How Do You Cook Blue Corn Tortilla Stack?
If you know another way to cook Blue Corn Tortilla Stack please make a comment in the form below to help other free recipe users make the best of this free recipie.