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Tango's Santa Fe Lasagna
Tomatillo Sauce (recipe follows)
12 slices Pepper Jack cheese or 1 pound shredded Pepper Jack cheese
1 lb. shredded Chihuahua cheese (similar to Muenster)
1 lb. Monterey Jack cheese
8 (6-inch) corn tortillas
4 (6 oz. each) boneless skinless chicken breasts
sliced red pepper or roasted red pepper for garnish
4 sprigs fresh cilantro, for garnish
Prepare tomatillo sauce.
Cut chicken into strips and season with mesquite seasoning. Saute in oil until tender. Let cool slightly.
To assemble: Use individual plates that are heat resistant. Put 1 corn tortilla on each plate and lay two slices of Pepper Jack cheese on each tortilla. Add chicken on top and then shredded Chihuahua cheese. Then add a ladle or 3 ounces of tomatillo sauce on top. Put second corn tortilla on top.
Then add 1 slice of Pepper Jack on that and finish with Monterey Jack cheese. Top off with generous amount of tomatillo sauce.
Bake at 350°F. for 15 minutes.
Serve with cornbread and garnish with slice of red pepper or roasted red pepper and some cilantro sprigs.
2 lbs. peeled tomatillos (can use canned)
1 bunch chopped cilantro
1 T. chopped garlic
juice of 2 limes, or to taste
1 jalapeno pepper, minced
Cook tomatillos in pot of boiling water for 10 minutes. Drain off water.
Puree tomatillos and add rest of ingredients.
Yield: 2 cups
Yield: 4 servings.
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