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