Wednesday, September 14, 2011

Leftover Chicken Tortilla Stack

By Paul Briand

The question: How to turn a refrigerator full of leftovers into dinner?

The answer: Combine the chicken, onion and peppers into a oven-baked dish that came together into something I dubbed Leftover Chicken Tortilla Stack.

I was lucky enough to have flour tortillas leftover, some shredded cheese and an avocado that needed using.

Here’s how it came together.

1 ½ cups of leftover roasted chicken
Vidalia onion, sliced
Red pepper, sliced
2 cloves garlic, crushed
2 teaspoons olive oil
1 teaspoon ground cumin
1 teaspoon ancho chili powder
8 ounce package of shredded cheddar cheese
4 8-inch flour tortillas

1. Pre-heat oven to 350 degrees;
2. In a large skillet, heat 1 teaspoon of oil over medium high heat and add onion, pepper and garlic;
3. Saute until onions start to become translucent, remove from heat and set aside;
4. Add remaining oil to skillet and saute chicken, stir in cumin and chili powder;
5. Spray cookie sheet with cooking spray, place two tortillas side by side;
6. Layer each tortilla with healthy layer of cheese, then the chicken, then the vegetable mixture, then another layer of cheese;
7. Top each stack with another tortilla and place in oven;
8. Cook until cheese is fully melted and tortilla is heated through, about five minutes;
9. Serve with your favorite toppings: Guacamole, salsa, jalapeno peppers, hot sauce, etc.

For recipe card click here.

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