 |
|
|
| |
|
Family Sites
| Photos
| Movies
| Mom's Kitchen
| Links |
| |
|
|
|
|
|
| Tortilla
Lasagne |
 |
Ingredients
2
- 28oz can Plum tomatoes, peeled & stewed
4 - Scallions
1 - Onion, medium sized, cooking type
1 - Zuchini, medium sized (10 oz), thinly sliced
1T - Cilantro, fresh & chopped
3-4 cloves - Garlic, minced
1-1/2 tsp - Salt
2T - Olive oil
1tsp - Chili powder
1/2 tsp - Cumin, ground
1/2 tsp - Oregano, dried
1 - Frozen corn, 9-oz package, thawed
10-12 - Flour tortillas, 6-inch
3/4 lb - Monterey Jack cheese, shredded
Lime - Slices, for garnish
Meat - choose one (original was chicken - pork & turkey
are fine too):
1-lb - Chicken, boneless and skinless
1-lb - Turkey, tenders
1-lb - Lean roast of pork.
|
Instructions
Initial
Steps
Tomatoes, scallions, cilantro, garlic, 1-teaspoon salt and hot
sauce -- toss in bowl set aside. Best if it sits for a couple
of hours.
Regardless of the type of meat used, cut it into strips. Add oil
to skillet and heat to moderately high temperature. Add meat and
cook until approximately halfway done.
Add cumin, chili powder, oregano and salt, sauté for 2-3
minutes, stirring continuously. Add the corn, stirring, and cook
for an additional 2-3 minutes. Set aside.
Preheat oven to 400 degrees, grease 10x14-inch soufflé
dish, 3 inches deep.
Final
Preparation
In soufflé dish, lay 1 tortilla on bottom, meat, corn,
salsa, and cheese. Leave liquid behind. Repeat in multiple layers.
Cook 25 minutes, let settle 10 minutes before serving. Serve with
lime and
remainder of salsa. |
When Zuzu was born, Meredith's
friends went nuts with their Meals
On Wheels program. For the first
4 weeks, about 1/2 of our dinners
were provide by them.
This recipe was one of our favorites, courtesy of Martha Fakadej. It has been updated.
Makes about 6 servings
|
|
|
|
|