| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Taste2 | 2 | servings | |
INGREDIENTS
| 1/2 | c | Chicken stock |
| 2 | Jalapenos; sliced | |
| 2 | tb | Chopped cilantro |
| 2 | tb | Fresh lime juice |
| 2 | tb | Olive oil |
| 1 | Chicken breast half | |
| 1/2 | Red onion; cut 1/4" thk rounds | |
| 3 | Flour tortillas -; (8" dia) | |
| 1 1/2 | c | Crumbled soft goat cheese |
| 1/2 | c | Shredded Monterey Jack cheese |
| 1 | tb | Basil chiffonade |
| Melted butter; for brushing | ||
| Sour cream; for garnish | ||
| Chopped cilantro; for garnish |
INSTRUCTIONS
In a blender or food processor combine first 5 ingredients and blend until smooth. In a shallow nonreactive pan pour blender mixture over chicken breast half and set aside to marinate, covered and refrigerated, 4 hours. Preheat a grill or broiler. Grill or broil chicken and onions 2 to 3 minutes on each side, until chicken is just cooked through and onions are browned. Thinly slice chicken. Preheat oven to 400 degrees and butter an 8-inch round cake pan. In pan, layer one tortilla and sprinkle with half of chicken, onion, cheeses and basil. Top with a tortilla and sprinkle with remaining filling ingredients. Top with third tortilla and brush top with butter. Bake for 15 minutes, or until lightly browned and cheeses have melted. Let rest 5 minutes before cutting into quarters. Serve garnished with sour cream and cilantro. This recipe yields 2 to 4 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4691 broadcast 05-05-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-07-1998 Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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