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Recipe
Chicken And Green Chile Torta Recipe
| Servings: 8 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 8 servings | |
| Calories 417 | |
| Calories from Fat 281 | 67% |
| Total Fat 31.77g | 40% |
| Saturated Fat 15.74g | 63% |
| Trans Fat 0.03g | |
| Cholesterol 112mg | 37% |
| Sodium 567mg | 24% |
| Potassium 263mg | 8% |
| Total Carbs 6.76g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.0g | 2% |
| Protein 25.78g | 41% |
Ingredients Convert Measures
- 4 x Poblano peppers
- 2 tsp Vegetable oil
- 2 c. Sliced onions
- 1/2 tsp Salt
- 1 x Batch tomatillo salsa
- 1 c. Reduced-fat lowfat sour cream
- 8 ounce Mozzarella cheese, shredded
- 8 ounce Cheddar cheese, shredded
- 12 x 6 inch corn tortillas
- 3 c. Shredded cooked chicken
Directions
- Preparation Time:1:30
- Coat a 8" springform pan with nonstick cooking spray.
- Place peppers drectly on gas or possibly electric burners over hight heat till skin blackens. Put in a brown paper bag ( a covered bowl will work) and let stand at room temperature till peppers are cold sufficient to handle. Rub off blackened skin, using paper towels if necessary. Remove stem and seeds.
- Halve peppers and cut in thin strips.
- Heat oil in large nonstick skillet over medium heat. Add in onion and cook, stirring occasionally, 10 min or possibly till softened. Stir in the pepper strips and 1/4 tsp of the salt. Cook 5 min. Stir in 1/2 c. of the salsa...remove from heat.
- Mix remaining salt, 1 c. of the salsa and the lowfat sour cream in a medium bowl.
- Mix cheeses in a large bowl.
- Heat over to 375 F
- Place 1 tortilla in bottom of prepared pan. Tear 2 tortillas in half and place in pan, over lapping to cover bottom. Top with 1 c. chicken, and about 2/3 c. lowfat sour cream mix, 1 c. cheese mix and a scant c. pepper mix. Repeat layers twice. Top with remaining tortillas and cheese.
- Place a piece of foil on oven rack to catch drips. Bake 45 min till warm and top is brown.
- Note... I use a cookie sheet instead of the foil
- Let cold in pan on a wire rack 10 min before placing on serving plate and removing pan sides. Cut in wedges, serve with remaining salsa.
