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Рецепт Chicken And Green Chile Torta
by Global Cookbook

Chicken And Green Chile Torta
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Ингредиенты

  • 4 x Poblano peppers
  • 2 tsp Vegetable oil
  • 2 c. Sliced onions
  • 1/2 tsp Salt
  • 1 x Batch tomatillo salsa
  • 1 c. Reduced-fat lowfat sour cream
  • 8 ounce Mozzarella cheese, shredded
  • 8 ounce Cheddar cheese, shredded
  • 12 x 6 inch corn tortillas
  • 3 c. Shredded cooked chicken

Инструкции

  1. Preparation Time:1:30
  2. Coat a 8" springform pan with nonstick cooking spray.
  3. Place peppers drectly on gas or possibly electric burners over hight heat till skin blackens. Put in a brown paper bag ( a covered bowl will work) and let stand at room temperature till peppers are cold sufficient to handle. Rub off blackened skin, using paper towels if necessary. Remove stem and seeds.
  4. Halve peppers and cut in thin strips.
  5. Heat oil in large nonstick skillet over medium heat. Add in onion and cook, stirring occasionally, 10 min or possibly till softened. Stir in the pepper strips and 1/4 tsp of the salt. Cook 5 min. Stir in 1/2 c. of the salsa...remove from heat.
  6. Mix remaining salt, 1 c. of the salsa and the lowfat sour cream in a medium bowl.
  7. Mix cheeses in a large bowl.
  8. Heat over to 375 F
  9. Place 1 tortilla in bottom of prepared pan. Tear 2 tortillas in half and place in pan, over lapping to cover bottom. Top with 1 c. chicken, and about 2/3 c. lowfat sour cream mix, 1 c. cheese mix and a scant c. pepper mix. Repeat layers twice. Top with remaining tortillas and cheese.
  10. Place a piece of foil on oven rack to catch drips. Bake 45 min till warm and top is brown.
  11. Note... I use a cookie sheet instead of the foil
  12. Let cold in pan on a wire rack 10 min before placing on serving plate and removing pan sides. Cut in wedges, serve with remaining salsa.