Name: Blue Corn Tortilla Stack
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy, Grains		New text im, Too hot tam	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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
Posted to MC-Recipe Digest V1 #257
Date: Fri, 25 Oct 1996 06:44:54 -0500
From: Pat Asher <asher@mcs.com>

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