Chicken and Green Chile Torta

8 Servings

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Chicken and Green Chile Torta Ingredients

4 Poblano peppers	1 c Reduced-fat sour cream
2 ts Vegetable oil	8 oz Mozzarella cheese; shredded
2 c Sliced onions	8 oz Cheddar cheese; shredded
1/2 ts Salt	12 6 inch corn tortillas
1 Batch tomatillo salsa	3 c Shredded cooked chicken

Instructions for Chicken and Green Chile Torta

Recipe by: Sarah Reynolds and Miriam Rubin / womens day Preparation Time: 1:30 From: CookieTstr@aol.com Date: Thu, 23 May 1996 17:20:13 -0400 Coat a 8" springform pan with nonstick cooking spray. Place peppers drectly on gas or electric burners over hight heat until skin blackens. Put in a brown paper bag ( a covered bowl will work) and let stand at room temperature until peppers are cool enough to handle. Rub off blackened skin, using paper towels if necessary. Remove stem and seeds. Halve peppers and cut in thin strips. Heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring occasionally, 10 minutes or until softened. Stir in the pepper strips and 1/4 tsp of the salt. Cook 5 minutes. Stir in 1/2 cup of the salsa...remove from heat. Mix remaining salt, 1 cup of the salsa and the sour cream in a medium bowl. Mix cheeses in a large bowl. Heat over to 375 F Place 1 tortilla in bottom of prepared pan. Tear 2 tortillas in half and place in pan, over lapping to cover bottom. Top with 1 cup chicken, and about 2/3 cup sour cream mixture, 1 cup cheese mixture and a scant cup pepper mixture. Repeat layers twice. Top with remaining tortillas and cheese. Place a piece of foil on oven rack to catch drips. Bake 45 minutes until hot and top is brown. Note... I use a cookie sheet instead of the foil Let cool in pan on a wire rack 10 minutes before placing on serving plate and removing pan sides. Cut in wedges, serve with remaining salsa. Posted to Master Cook Recipes List, Digest #96

Main Ingredient: ChickenCuisine: Uncategorized

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