1 no ingredients
A Recipe for
Blue Corn Tortilla Stack
Food Tip |
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
This Recipe for Blue Corn Tortilla Stack is one of thousands in the Recipes-to-go Ethnic Cookbook.
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
If you enjoy this Blue Corn Tortilla Stack Recipe - you should enjoy the recipe collections you can find on the websites below:
Great food is like great sex. The more you have the more you want. |
| Gael Greene |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
This is a recipe for Blue Corn Tortilla Stack from the recipe cookbook of Recipes-to-go (Ethnic)
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
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
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
From: Pat Asher <asher@mcs.Com> Date: Fri, 25 Oct 1996 06:44:54
~0500
Serves: 4
Blue Corn Tortilla Stack Recipe brought to you by Recipes To-Go