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Layered Tortilla Lasagna

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Mexican Cklive11 1 servings

INGREDIENTS

4 tb Vegetable oil; About
3 c Sliced stemmed mushrooms; (about 6 ounces)
1 1/2 c Corn kernels; preferably fresh
; cut off the cobs
; (about 2 ears)
8 c Packed; stemmed spinach
; leaves, well rinsed
; but not dried
; (about 10 ounces)
1/2 ts Salt
16 Tortillas; (this is better with
; store-bought rather
; than homemade)
5 c Chipotle Cascabel Salsa or substitute
1 c Heavy; (whipping) cream,
; creme fraiche or
; plain yogurt
3 c Shredded Mexican Chihuahua cheese; brick, Monterey
; Jack or just about
; nay melting cheese
; you like (12
; ounces)
1 15 ounces ca ricotta cheese; up to 16
1/3 c Chopped fresh cilantro; for garnish , About

INSTRUCTIONS

Heat 1 tablespoon of the oil in a large skillet over medium. When quite
hot, add the mushrooms and cook, stirring, until just tender, 3 to 5
minutes. Add the corn and cook for a minute or two longer, then scrape the
mixture into a bowl. Return the skillet to the heat without washing it and
add the damp spinach. Cook, stirring constantly, until just wilted, 2 to 3
minutes. Scoop into a colander set in the sink and use a spoon to gently
press out excess moisture. Let the vegetables cool, then scoop the spinach
in with the mushrooms and corn and season with the salt.
Pour a little of the remaining oil into a small skillet to lightly coat the
bottom and set over medium heat until hot. One at a time, quick-fry the
tortillas for a few seconds per side just to soften them. As the oil is
used up, add a little more, let it heat a moment, then continue frying
tortillas. Drain the tortillas in a single layer on paper towels, blotting
them dry with additional towels. Cut the tortillas in half.
Heat the oven to 350 degrees. Lightly oil a 13 x 9-inch baking dish. In a
medium-size bowl, mix the salsa with the cream or yogurt. Spread a thin
layer of the salsa mixture over the bottom of the baking dish, then cover
with 8 tortilla halves. Evenly top with half of the vegetables, a scant
11/2 cups of the remaining salsa mixture and 1 cup of the shredded cheese.
Add another layer of 8 tortilla halves. Spread with the ricotta and another
scant 11/2 cups of the salsa mixture. Top that second layer with a third
round of 8 tortilla halves, the remaining vegetables, another portion of
salsa mixture and 1 cup of the shredded cheese. For the final layer, evenly
lay out the remaining tortillas, spread with the remaining salsa mixture
(making sure to completely cover the tortillas) and evenly sprinkle on the
remaining 1 cup shredded cheese.
Cover lightly with foil and bake for 25 minutes. Uncover and bake for an
additional 10 to 15 minutes, until bubbling and lightly browned. Let stand
a few minutes before sprinkling with the cilantro and cutting into squares
to serve to your guests on warm plates.
Yield: 8 as a main dish, or 12 to 16 as an accompaniment
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW # CL9241
Converted by MM_Buster v2.0l.

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