Tortilla Tower

Name: Tortilla Tower
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters broccoli florets; 1 celery stalk; 2 split chicken breasts; 1 leave Cilantro , for garnish; 1 Tbsp corn oil; 2 Tbsps corn oil; 12 corn tortillas; 113 grams cream cheese, softened; 1 ear corn or 1 cup frozen corn; 1 head garlic, sliced in 1/2 lengthwise; 227 grams heavy whipping cream; 1 medium 1/2 yellow onion peeled plus yellow onion, sliced; 1 teaspoon chopped oregano leaves; 1 large poblano pepper; 1 medium red bell pepper, sliced; 6 servings Salt and freshly ground black pepper; 237 milliliters Mexican 4-cheese blend; 1 teaspoon sugar; 1 large tomato; 59 milliliters vegetable oil; 1 medium yellow onion, peeled

Tortilla Tower is a gluten free main course. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains around 19g of protein, 45g of fat, and a total of 610 calories. This recipe serves 6. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. Head to the store and pick up ear corn, salt and pepper, bell pepper, and a few other things to make it today. To use up the corn oil you could follow this main course with the Lemon Chiffon Cake With Raspberry Cream as a dessert.

Instructions

In a large pot, combine chicken, celery stalk, and 1/2 yellow onion. Cover with 1 quart cold water. Simmer until the chicken is tender and cooked through, about 40 minutes.

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Celery Rib

Yellow Onion

Whole Chicken

Water

Equipment you will use

Pot

Remove chicken from cooking liquid to cool on cutting board. Once cool shred, discarding the skin, bones and fat.

Ingredients you will need

Whole Chicken

Equipment you will use

Cutting Board

Combine chicken meat with half of the White Salsa and set aside.

Ingredients you will need

Chicken Meat

Salsa

In a large skillet, heat 1 tablespoon corn oil over medium high heat.

Ingredients you will need

Corn Oil

Equipment you will use

Frying Pan

Add onions, red bell peppers, and broccoli.

Ingredients you will need

Red Pepper

Broccoli

Onion

Saute until onions are soft, about 3 minutes.

Ingredients you will need

Onion

Add corn and cook for another 5 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Corn

Transfer to a bowl and mix with half of the Roasted Red Salsa.

Ingredients you will need

Salsa

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Bowl

Heat 1/4 cup vegetable oil in medium skillet over medium-high heat.

Ingredients you will need

Vegetable Oil

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Frying Pan

Add a tortilla and lightly fry for 10 to 15 seconds. Flip the tortilla over and continue to fry until the tortilla is pliable and heated through, about another 10 to 20 seconds.

Ingredients you will need

Tortilla

Place tortillas on a paper towel lined plate, cover with a kitchen towel, and set aside. Repeat with the remaining tortillas.;

Ingredients you will need

Tortilla

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Kitchen Towels

Paper Towels

Preheat oven to 400 degrees F.

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Oven

Place 4 tortillas on a baking sheet. Top each with a layer of the chicken mixture. Top chicken mixture with another tortilla, then a layer of vegetable mix. Top with another tortilla.

Ingredients you will need

Mixed Vegetables

Tortilla

Whole Chicken

Equipment you will use

Baking Sheet

Spread the remaining White Salsa on the top tortilla of each of the 4 towers.

Ingredients you will need

Tortilla

Spread

Salsa

Sprinkle with the Mexican cheese blend and bake for 5 minutes or until cheese starts to brown.

Ingredients you will need

Cheese

Equipment you will use

Oven

Remove from oven and transfer to a serving plate.

Equipment you will use

Oven

Garnish with cilantro and serve with remaining Roasted Red Salsa.

Ingredients you will need

Cilantro

Salsa

Preheat oven to 400 degrees F.

Equipment you will use

Oven

Rub the tomato, onion, garlic head, and poblano pepper with 1 tablespoon corn oil and place them on a foil lined baking sheet. Roast for 20 minutes or until the tomato and pepper skins start to blacken.

Ingredients you will need

Poblano Pepper

Corn Oil

Garlic

Pepper

Tomato

Onion

Dry Seasoning Rub

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Baking Sheet

Aluminum Foil

Remove to cutting board to cool. Squeeze garlic to release from its skin. Quarter the onion into 4 pieces.

Ingredients you will need

Garlic

Onion

Equipment you will use

Cutting Board

Remove the stems and seed from the poblano pepper.

Ingredients you will need

Poblano Pepper

Combine all the roasted vegetables in a blender and blend for 1 minute, or until smooth.

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Vegetable

Equipment you will use

Blender

Heat remaining 1 tablespoon corn oil in a medium saucepan over medium-high heat.

Ingredients you will need

Corn Oil

Equipment you will use

Sauce Pan

Add the tomato mixture, sugar, oregano, salt and pepper. Cover and cook for 6 minutes. Set aside.

Ingredients you will need

Salt And Pepper

Oregano

Tomato

Sugar

Heat cream cheese and heavy whipping cream in a medium saucepan over medium-low heat until cheese begins to melt. Cook for 5 minutes, stirring occasionally, or until the mixture is completely smooth. Season with salt and pepper. Set aside.

Ingredients you will need

Heavy Cream