Montezuma Pie

16 ingredients
12 steps

Ingredients

  • 2 (4 oz. each) cans chopped green chilies
  • 1 chopped medium yellow onion
  • 8 sprigs fresh parsley
  • 1 to 2 jalapeno chiles, seeded and chopped (optional)
  • 1 Tbsp. butter
  • 2 Tbsp. corn oil
  • 3 chopped tomatoes
  • 1/3 to 1/2 c. chicken stock
  • 1/2 tsp. salt
  • 1 c. sour cream
  • 1/2 c. Ricotta cheese
  • 10 corn tortillas
  • 3 c. cooked chicken, shredded
  • 12 oz. Monterey Jack cheese, shredded
  • 4 oz. Mozzarella cheese, shredded
  • 1 small fresh jalapeno chili (for garnish)

Directions

  1. 1
    Drain canned chilies and reserve the juice.
  2. 2
    Mix together chilies, onion, parsley and chopped jalapeno chilies if desired. Saute chili mixture in butter and oil for 3 minutes in a 10-inch skillet.
  3. 3
    Stir in tomatoes, chicken stock and any reserved juices from the canned chilies.
  4. 4
    Add salt and remove from heat and set aside.
  5. 5
    Combine sour cream and Ricotta cheese and set aside. Quarter 4 of the tortillas.
  6. 6
    Heat about 1/4-inch of oil to 350° in a medium skillet.
  7. 7
    Immerse the 6 whole tortillas one at a time, in the oil for a few seconds until softened, but not crisp.
  8. 8
    Drain on paper towels.
  9. 9
    Add additional oil and raise heat to 375°.
  10. 10
    Fry tortilla quarters until crisp.
  11. 11
    Drain on paper towels.
  12. 12
    Reserve the quarters for garnish.

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