I've decided to start adding some recipes to my blog. So I'll start with Dan's absolute favorite. I love to make this without him knowing I am going to because he gets so excited when he finds out that's what we're having for dinner. It's a good wife moment to savor.
Hot Tortilla Pie
Preheat oven to 450º.
Cook and shred 1-1½ pounds of boneless chicken.
Toss chicken, ½ cup salsa & 1 tsp cumin in skillet on low-medium and heat through.
In a minimum 9" pie plate (deep dish works best), layer:
¼ cup salsa
some of the chicken mixture
shredded Monterey Jack cheese
some salsa and cheese
another tortilla and so on…
Be sure to finish the layers with a tortilla and then ¼ cup salsa.
Cover with foil and bake 12 minutes.
Uncover and sprinkle ¼ cup cheese on then bake another 3 minutes uncovered.
Variations (I never make this dish the same way twice):
Rinse, drain and slightly mash beans (pinto are a good choice) insteadof chicken for a vegetarian meal.
Add 2 Tbs sliced jalapenos to beans or chicken mixture.
Toss in some low fat cream cheese when heating the chicken and cutback on the shredded cheese used.
Layer in frozen whole-kernel corn.
Once the pie is done, finish by sprinkling with fresh cilantro and/or ½ an avocado (peeled, seeded, and chopped) or top each slice with some sour cream.
Or make up your own variation and enjoy!
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