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Sunday, November 14, 2010

Martha Down South

I am definitely not a Martha Stewart kind of gal. I have put her show on a couple of times but about 3 minutes in when she starts talking about re-potting your summer bulbs or how to re-purpose your empty egg cartons, she loses me. That being said, around this time of year I find myself back on her website so I can sign up for the "cookie of the day" or "how to decorate for Christmas" emails. While perusing through her site and learning all about how to create a peg board to organize your wrapping paper, I found myself in her recipe section and came upon this little gem: Tortilla Pie with Chicken.

Now, usually if i want a southern recipe, I turn my attention to Paula Deen, but I gave it a try and it was pretty great.  Not to mention it gave me a good reason to use one of my new casserole dishes from Crate and Barrel.  It is a super easy dinner to make, especially if you make a double recipe of the salsa in advance and keep the extra on hand for chips (or for the next time you make the casserole).  I served horseradish mashed potatoes on the side which added a good kick and complimented the tangy salsa used in this dish.  Here's the recipe for anyone interested with a few changes I made added in.

Tortilla Pie with Chicken
serves 4
12 corn tortillas, toasted
2 cups cooked, shredded chicken (just season up 2 chicken breasts and bake in the oven til cooked, then shred)
2 cans (8 oz) chopped green chiles
1 1/2 cups green salsa (see below)
1 cup low fat sour cream
1 1/2 cups (6 oz) Monterrey Jack cheese, shredded (next time I'll try something a little more exciting than MJ, like pepper jack)
1 tsp cumin
salt & pepper

Green Salsa
8 tomatillos
1 onion, halved
2 jalepenos, halved (ribs and seeds removed- leave in if you like want it hot)
2 garlic cloves
salt

1. On a rimmed baking sheet, broil all ingredients (minus the salt) until lightly charred, about 5 minutes.  Puree in a blender or food processor until smooth.  If it is too thick for you, thin with a little bit of water at a time (I left it as-is).  Season with salt.

2. Preheat oven to 375.  In an 8-inch square baking dish, layer 4 tortillas, 1 cup chicken, 1 can chiles, 1/2 cup salsa, 1/3 cup sour cream, and 1/2 cup cheese.  Repeat once.  Top with remaining tortillas, salsa, sour cream, and cheese.  Sprinkle with salt, pepper, and cumin.  Bake until top is browned and bubbling, 30-40 minutes.


If you try it out, let me know what you think or if you added in something else to make it even better- it's definitely a meal you can tinker with and tailor to your liking (I am a wimp when it comes to spicy food but I'm sure it would be great with chili powder sprinkled on top and leaving some of the jalapeno seeds in with the salsa).

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