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| Home -> [Meats, Vegetables] -> [Tortilla stack Recipe] |
Tortilla stack
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Meats, Vegetables |
Rating: |
0 |
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Ingredients:
| 5
| | Tortillas, flour, 8 inch | | | Vegetable oil | | | FILLING | | 1
| tbsp | Vegetable oil | | 1/2
| lbs | Pork tenderloin, cut in | | | -strips | | 1
| | Onion, chopped | | 2
| | Cloves, minced | | 1 1/2
| tsp | Chili powder | | 3/4
| tsp | Cumin, dried | | 3/4
| tsp | Oregano, dried | | 1/4
| tsp | Pepper | | 1
| | Red, green, yellow peppers | | | -sweet, chopped | | 1/2
| cup | Corn kernels | | 1
| can | Red kidney beans, drained | | 1/2
| cup | Salsa | | 1
| cup | Light sour cream | | 1/4
| cup | Coriander, fresh, chopped | | 2
| cup | Cheddar cheese, shredded | | | Sweet pepper strips |
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Procedures:
| 1 | In large skillet, fry tortillas in ?inch oil over medium-high heat 10 to 15 seconds per side or until golden, pressing down bubbles with spatula; drain on paper towels. | | 2 | Filling: in large skillet, cook pork in oil over medium-high heat for 5 minutes or till no longer pink inside. | | 3 | Remove with slotted spoon. | | 4 | Cook onion and garlic over medium heat for 2 minutes or till softened. | | 5 | Stir in chili powder, cumin, oregano and pepper and corn; cook for 30 seconds. | | 6 | Add sweet pepper and cook for 2 minutes. | | 7 | Remove from heat; stir in reserved pork, beans and salsa. | | 8 | Stir together sour cream, chilies and coriander. | | 9 | Place 1 tortilla on baking sheet; spread with 3 tbsp sour cream mixture. | | 10 | Top with one quarter of the pork mixture and ?c of the cheese. | | 11 | Repeat layers, ending with tortilla. | | 12 | Bake in 375f oven for 10 minutes. | | 13 | Sprinkle with remaining cheese, bake for 3 minutes or until cheese is melted. | | 14 | Garnish with pepper strips. | | 15 | Let stand for 5 minutes before slicing. | | 16 | Serve with remaining sour cream mixture. | | 17 | Makes: 4-6 servings |
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