Tasty Tuesday!
Well, I've been doing the Tasty Tuesday for a few weeks. A couple days ago, I was over visiting Angela and saw someone else who thought that Tuesday was a good day to share recipes and other kitchen-y type advice. They host a carnival called Tempt My Tummy Tuesday. Since I'm already posting a recipe this day, I figured I'd join in the fun. If you're visiting from Blessed With Grace and TMTT, welcome! Come visit and explore the world of Honest & Truly!
And for the rest of you, enjoy my Southwest Tortilla Stacker. This is a super easy recipe that doesn't take much time to prepare but always gets rave reviews. My mom even stole some of the leftovers from my fridge yesterday when she was watching the wee ones. She took it to bridge for lunch, and everyone in her bridge group was jealous of the "gourmet" lunch she had. Little did they know how easy it was....
I've also made this as part of my Supper Swapping, and with different families having different tastes, it's easy to alter. One family doesn't like beans very much, so I leave them out. Another likes things really spicy, so I use a spicy salsa and throw in some hot sauce to boot. Then there are those people who don't like corn... you get the idea.
Shame on me I forgot to get the before picture of ingredients, but I was in a hurry as I was trying to get two of these put together so I could drop one off for a neighbor who had just had a baby. Speaking of which, these are great to make up, stick the Pyrex on top and put it in the freezer for another meal later. Yum!
Southwest Tortilla Stacker
Ingredients:
2 chicken breasts, poached (or chunks of a yummy rotisserie chicken, even better!)
3 c dried black beans, soaked overnight
3 c frozen corn
12 oz salsa (look for low sodium)
1/4 c chopped cilantro
5 flour tortillas
2 c part skim mozzarella cheese
Makes one pie that serves 8.
Prepare the black beans by soaking them overnight. Rinse the beans, then place into a pot and cover with water. Simmer for 25-30 minutes until soft.
While beans are simmering, poach chicken (pot of water, quartered onion, 2 bay leaves brought to a boil) by simmering for 20 minutes.
While chicken is poaching, chop cilantro.Add cilantro, corn, salsa to a bowl.Once chicken is cooked, shred it and add to the bowl.
Drain the beans and add them to the bowl, as well. Stir to combine.
In a 8x8 baking pan, spray lightly with nonstick spray. Layer a tortilla in the bottom.
Add 1/4 of the mixture and top with 1/2 c of mozzarella. Add a tortilla and continue laying until you place the fifth tortilla on top to end the pattern.
Bake in a 425 degree oven for 15-20 minutes until the cheese is melted and bubbly. Serve warm or hot.
You'll notice that I have this served with my Spanish Rice. That's another super easy recipe that is soooo much better than any of the boxed rices that you'll find and really easy to make. I start the pie with the beans and chicken, move to the rice, finish the pie and start it baking while I finish up the rice. It pretty much finishes at the same time which works out nicely.
Enjoy!
