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Mexican Torte; cheft3's recipe
Topic Started: Jan 25 2008, 05:46 PM (75 Views)
michelle_lm
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MEXICAN TORTE

VINAIGRETTE:
3 Tomatoes (chopped)
2 TBSP Vinegar
1 TBSP Salad Oil
1/2 tsp Sugar
1/4 tsp Pepper
1/4 tsp Salt
1/2 tsp Parsley Leaves
1/2 tsp Basil Leaves
Combine and let stand for at least one hour, place in sieve, then drain well vinaigrette from tomatoes

GUACAMOLE:
2 Avocados (Ripe)
1 Garlic Clove (Minced)
1 Medium Tomato (Ripe and Diced)
1/2 Onion (Small, Minced)
½ cup Canned Green Chilies (Chopped Finely)
2 TBSP Lemon Juice
1 tsp Salt
Peel & dice tomato, cut avocado in half lengthwise, remove seed and peel
In a bowl, mash the avocado, add lemon juice. Stir in salt, tomato, onion, garlic and chilies.
Stir until well blended. Place in fridge to chill until time to assemble

MEXICAN TORTE:
8 Tomato Flavoured Flour Tortillas
9 TBSP Sour Cream
4 Chicken Thighs (Boneless, Skinless, Cooked & Shredded)
2 Green Onion (Chopped finely)
1/2 Cup Green Pepper (Chopped finely)
1/2 Cup Red Pepper (Chopped finely)
3/4 Cup Salsa (recipe)
2 TBSP Chicken Chili Sauce
1.5 Cups Marble Cheese (Shredded)
Poach chicken until cooked and no longer pink. Blend salsa & Chicken Chili sauce in a separate bowl. Blend peppers and green onion in another bowl

ASSEMBLY:
(Assemble from the bottom up, spreading ingredients evenly on tortillas)

2 Tortilla shells with 2 TBSP sour cream. Add chicken on top
1 Tortilla shell with 1/2 of the guacamole, chilies and vinaigrette tomatoes
1 Tortilla shell with 2 TBSP sour cream. Add 1/2 peppers and green onion mixture
1 Tortilla shell with salsa/chili sauce mix. Add 1/2 of the shredded cheese
1 Tortilla with 2 TBSP sour cream and the remaining guacamole, remaining green and red peppers
1 Tortilla shell with 2 TBSP sour cream and remaining cheese.
Top with last remaining Tortilla shell. Cut into wedges, microwave individual
portions for about 1 minute or enjoy cold.
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