| 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
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