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Tortilla Lasagne
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
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





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