How To make Tortilla Stack
5 Tortillas, flour; 8 inch
Vegetable oil
FILLING:
1 tb Vegetable oil
1/2 lb Pork tenderloin;cut in
-strips 1 Onion;chopped
2 Cloves;minced
1 1/2 ts Chili powder
3/4 ts Cumin,dried
3/4 ts Oregano,dried
1/4 ts Pepper
1 Red,green,yellow peppers
-sweet; chopped 1/2 c Corn kernels
1 cn Red kidney beans;drained
1/2 c Salsa
1 c Light sour cream
1/4 c Coriander;fresh, chopped
2 c Cheddar cheese;shredded
Sweet pepper strips In large skillet, fry tortillas in 1/4 inch oil over medium-high heat 10 to 15 seconds per side or until golden, pressing down bubbles with spatula; drain on paper towels. Filling: In large skillet, cook pork in oil over medium-high heat for 5 minutes or till no longer pink inside. Remove with slotted spoon. Cook onion and garlic over medium heat for 2 minutes or till softened. Stir in chili powder, cumin, oregano and pepper and corn; cook for 30 seconds. Add sweet pepper and cook for 2 minutes. Remove from heat; stir in reserved pork, beans and salsa. Stir together sour cream, chilies and coriander. Place 1 tortilla on baking sheet; spread with 3 Tbsp sour cream mixture. Top with one quarter of the pork mixture and 1/4 c of the cheese. Repeat layers, ending with tortilla. Bake in 375F oven for 10 minutes. Sprinkle with remaining cheese, bake for 3 minutes or until cheese is melted. Garnish with pepper strips. Let stand for 5 minutes before slicing. Serve with remaining sour cream mixture. MAKES: 4-6 SERVINGS
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Ingredients:
Tortilla
Mayonnaise
Ketchup
Lettuce
Chicken (fried or cooked)
Cheese
Butter
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1 tbsp olive oil
1 cloves garlic
1 medium red onion, diced
1 medium tomato, diced
2 tsp chili powder
1 tsp cumin
¼ tsp hot red pepper flakes
salt & pepper
one 370mL bottle of taco seasoning
1 can black beans, rinsed {540mL, 19oz}
2 cups cheese, shredded
4 10-12 inch tortillas
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