Text 14454, 80 rader
Skriven 2014-06-25 06:14:06 av Dave Drum (1:261/38)
Ärende: Chile 6670
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Torta Montezuma, Montezuma's Sandwich
 Categories: Poultry, Wine, Chilies, Vegetables, Cheese
      Yield: 4 Servings

      6 tb Olive oil
      1 lb Chicken breast; skinned,
           - boned
    1/4 c  Dry white wine
      1 lg Onion; chopped
      2 cl Garlic; minced
      3    Poblanos; peeled, seeded,
           - thin sliced or coarse
           - chopped
      1 lb Tomatoes; peeled, seeded,
           - fine chopped
    1/2 ts Salt; to taste
           Oil to fry tortillas
     12    Corn tortillas
      3 lg Eggs; beaten
    3/4 lb Asadero or mozzarella cheese
           - grated
           Shredded lettuce and chopped
           Tomato for garnish

  Preheat the oven to 425øF/218øC.

  Heat a skillet over medium-high to high heat, add 3
  tablespoons of the olive oil, and saute the chicken until
  it is turning golden brown on both sides. Turn the heat to
  low, add the wine, cover and simmer until the chicken is
  cooked through, about 3 to 5 minutes or more, depending on
  the thickness of the chicken. Remove the pan from the heat
  and when the chicken is cool enough to handle, shred it,
  reserving the pan juices.

  Heat a saucepan over medium heat, add the remaining 3
  tablespoons olive oil, and saute the onions until they are
  just golden brown, being careful not to scorch them. Add
  the garlic and continue cooking for 1 minute. Add the
  chilies, reserved pan juices from the chicken, and the
  tomatoes. Cook until the chilies are soft and the sauce
  has begun to thicken, about 5 minutes or more depending on
  the water content of the tomatoes. Then, add the salt,
  remove the pan from the heat, and stir in the shredded
  chicken.

  Pour 1/2" cooking oil into a skillet just large enough to
  accommodate the tortillas. Heat the oil until a drop of
  water sputters immediately One at a time, using kitchen
  tongs, dip the tortillas into the beaten egg, drain well,
  and fry to soften the tortillas and cook the egg, turning
  once. This should take just a be seconds on each side. The
  tortillas will be very soft so be careful not to tear
  them. Drain the fried tortillas on absorbent towels.

  To assemble the tortas, place one cooked tortilla on each
  of 4 ovenproof serving plates. Top each tortilla with a
  little of the chicken /vegetable filling, then sprinkle on
  some cheese. Add the second and third tortilla and
  fillings in the same manner so that the third tortilla is
  topped with the remaining chicken/vegetable filling and
  cheese. Bake the tortas until the cheese is melted and
  turning golden on the top, about 8 minutes. Serve
  garnished with shredded lettuce and chopped tomato.

  Typos by Brenda Adams

  Recipe By: James W. Peyton, El Norte, The Cuisine of
  Northern Mexico

  Uncle Dirty Dave's Archives

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... Wine is inspiring and adds greatly to the joy of living. - Napoleon

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)