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Sunday, 1 July 2012

Tex Mex Lasagne

Tex Mex is a regional American cuisine which originated in the southern states of America. In Texas it is a localized version of Mexican cuisine, with some of the ingredients common in Mexican food, but many other ingredients and spices are often used.
We love this lasagne ! The recipe feeds 8-10 people, keeps well, transports well and is delicious.

2 medium onions
5 cloves garlic
1 red capsicum
4 double chicken breast  or equivilent weight in thighs boned and skinned ( Whilst there is more fat on the thighs hence more work in the chopping it is a moister part of the chicken )
3 tablespoons vegetable oil
1 tablespoon chilli powder
1 tablespoon  ground cumin
1 tablespoon ground coriander
1 teaspoon black pepper
2 tablespoons cider vinegar
300 mls chicken stock
440 can refried beans
2 jars of salsa medium or hot
4 cups grated cheese ( either Perfect Italiano pizza cheese which is a combination cheddar parmesan and mozzarella or a Kraft mexican blend or a Perfect Italiano 4 cheese blend . Of course you can grate your own but it must contain some cheddar. Colby is good as well. Monterey Jack is the cheese used in most Tex Mex food but unavailable here.
12 large tortillas readily available at supermarket
sour cream
jalapenos ( sold in jars in Mexican food section of supermarket

Finely chop the capsicum and onion and crush the garlic. Chop the chicken into 3/4 inch approx cubes. Heat the oil in a 12 inch fry pan and cook the onion, capsicum and garlic until the onion is soft. Add the chicken and spices and cook until the chicken is opaque, approx 2 minutes. Stir in the vinegar and stock and simmer uncovered, stirring occasionally. Transfer the chicken with a slotted spoon from the pan and boil and thicken the sauce for another 5 minutes. Return chicken to pan.
Heat the beans in a saucepan with 1/4 cup of the salsa, stir to combine. It has to be of a spreadable consistancy. So you may add a little more stock if needed.
Preheat oven to 175C.  Oil a large ceramic baking dish approx 13 x 9.
Arrange 2 - 4 tortillas overlapping each other slightly, to cover the bottom of the dish and form the first layer.
Spread a layer of the bean mixture over the tortillas, then some chicken, then 1/3 of the cheese, and 1/3 of the salsa. Repeat the layering, tortillas, beans, chicken, cheese and salsa and finish with any remaining tortillas and sprinkle with more cheese.
Bake lasagne for 35 minutes in the middle of the oven, until bubbling. If the lasagne seems to be colouring to much on top cover with foil.
Sit for 10 minutes before serving.
Serve with jalapenos, sour cream and chopped coriander.

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