6 tb Olive oil
1 lb Chicken breast; boneless and
-skinless
1/4 c Dry white wine
1 Onion; chopped, about 1-1/2
-cups
2 Cloves garlic; minced
3 Poblano chiles; peeled,
-seeded, and thinly sliced
-or coarsely chopped
1 lb Tomatoes; peeled, seeded,
-and finely chopped
1/2 ts Salt; or to taste
Cooking oil to fry tortillas
12 Corn tortillas
3 Eggs; beaten
3/4 lb Asadero cheese or mozzarella
-cheese, grated
Shredded lettuce and chopped
-tomato for garnish
Preheat the oven to 425 degrees F. Heat a skillet over medium-high to high
heat, add 3 tablespoons of the olive oil, and saute the chicken until it is
turning golden brown on both sides. Turn the heat to low, add the wine,
cover and simmer until the chicken is cooked through, about 3 to 5 minutes
or more, depending on the thickness of the chicken. Remove the pan from the
heat and when the chicken is cool enough to handle, shred it, reserving the
pan juices.
Heat a saucepan over medium heat, add the remaining 3 tablespoons olive
oil, and saute the onions until they are just golden brown, being careful
not to scorch them. Add the garlic and continue cooking for 1 minute. Add
the chiles, reserved pan juices from the chicken, and the tomatoes. Cook
until the chiles are soft and the sauce has begun to thicken, about 5
minutes or more depending on the water content of the tomatoes. Then, add
the salt, remove the pan from the heat, and stir in the shredded chicken.
Pour 1/2 inch cooking oil into a skillet just large enough to accommodate
the tortillas. Heat the oil until a drop of water sputters immediately One
at a time, using kitchen tongs, dip the tortillas into the beaten egg,
drain well, and fry to soften the tortillas and cook the egg, turning once.
This should take just a be seconds on each side. The tortillas will be very
soft so be careful not to tear them. Drain the fried tortillas on absorbent
towels.
To assemble the tortas, place one cooked tortilla on each of 4 ovenproof
serving plates. Top each tortilla with a little of the chicken /vegetable
filling, then sprinkle on some cheese. Add the second and third tortilla
and fillings in the same manner so that the third tortilla is topped with
the remaining chicken/vegetable filling and cheese. Bake the tortas until
the cheese is melted and turning golden on the top, about 8 minutes. Serve
garnished with shredded lettuce and chopped tomato. Typos by Brenda Adams
adamsfmle@aol.com
Yields
4 Servings