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| Mexican Torte; cheft3's recipe | |
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| Tweet Topic Started: Jan 25 2008, 05:46 PM (75 Views) | |
| michelle_lm | Jan 25 2008, 05:46 PM Post #1 |
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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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3:09 PM Jul 11