Mexican Food Recipes
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Mexican Tortilla Stack with Chicken and Beans
You can either use leftover chicken for this dish or cook some chicken breasts and shred them. Shredding leftover chicken makes this recipe really easy though and cuts down on the preparation time. You will need about two cups of chicken for this anyway, or you could use leftover turkey. This is a nutritious recipe so if you want healthy Mexican recipes this is one to consider. Use homemade or store-bought guacamole, depending on what you have in the refrigerator and how much time you have.
Another way to finish off these Mexican tortilla stacks would be to put the grated cheese and remaining jalapenos on top of the tortilla, rather than under it, and then broil them until the cheese melts. Also, you can use a different type of cheese if you prefer.
These Mexican tortillas stacks are great for lunch or for a light meal if you are not hungry enough for a big dinner. They are nice looking and really easy to make. When you fancy making a Mexican recipe with a difference, these Mexican tortilla stacks are unusual enough to be notices and delicious enough for the family to request again and again.
Crispy Mexican Tortillas with a Tasty Chicken Filling
Ingredients -
2 diced jalapenos
1 ½ lbs boneless, skinless chicken breasts
2 tablespoons olive oil
14 ½ oz can kidney beans, drained
½ diced onion
2 tablespoons vegetable oil
¼ cup chopped cilantro plus 4 sprigs for garnish
Juice from ½ lime
8 white corn tortillas
1 tablespoons canola oil
½ cup guacamole
1 cup shredded Mexican cheese blend
½ teaspoon chili powder
½ teaspoon cumin
Salad leaves and chopped tomatoes, for garnish
Salt and black pepper, to taste
Preparation:
Season the chicken on both sides with salt and pepper, then sauté it for 15 minutes in the olive oil in a skillet, or until it is cooked through.
Let the chicken cool on a cutting board, and then shred it.
Add the onion and half the jalapenos to the drippings in the skillet and cook them for 3 minutes.
If you are using leftover chicken, add a couple of tablespoons of olive oil to the skillet instead of the drippings.
Put the chicken back in the pan and stir in the chili powder, beans, lime juice, cilantro, and cumin.
Cook until the beans are warmed through.
Heat the canola oil over a moderate to high heat, and then fry the corn tortillas until they begin to turn brown.
This should take a couple of minutes per side. Put them on a plate lined with paper towels.
Repeat until all the tortillas are fried.
Using a pair of corn tortillas for each stack, put the chicken mixture on top of one corn tortilla.
Spread a tablespoon of the guacamole on top.
Sprinkle with the cheese and some jalapenos and then put the other corn tortilla on top.
Serve with some salad leaves and chopped tomatoes, as well as a sprig of cilantro.
(Serves 4)
Photo Description:
Fans of Mexican tortilla recipes will love this delicious dish. Crispy tortillas are filled with an exciting bean and chicken mixture. This recipe also contains cheese for creaminess and jalapenos for a flavorful kick. The salad leaves and tomatoes offer a colorful garnish and you could also serve sour cream and salsa with this, if you wanted to. A Mexican tortilla recipe makes a great lunch or dinner and you can alter the filling if you want. Ground beef also works well, as does shredded pork.
