Blue Corn Tortilla Stack
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 ...
Ingredients
- 3c salsa de chile colorado
- 12blue corn tortillas
- 2c grated monterey jack cheese
- 1/2c pine nuts toasted
- 12limes cut into wedges
Directions
- 1
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 nut
- 2
In a medium size skillet, over a medium heat, fry each tortilla in a little of the oil until just cooked, but not crisp
- 3
Dip each tortilla, as you build the stacks, quickly into the Salsa de Chile Colorado, just to moisten
- 4
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
- 5
Top each tortilla with 1/4 cup of the cooked chicken
- 6
Top the chicken with 1/4 cup of the grated cheese
- 7
Sprinkle the cheese with 1 teaspoon of the pine nuts and 1 teaspoon of the cilantro
- 8
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