book_lover
09-06-2006, 02:29pm
as promised - I halved the recipe, well not even that, I just guessed at quantities to serve 2 and a half people (although Laura ate almost as much as me!).
MONTEZUMA PIE:
Pastel deh Montezuma (pas-tehl deh mohn-teh-soo-mah)
6 cups boned and skinned cooked turkey or chicken, shredded
Green sauce (directions follow)
1 pint (2 cups) sour cream (I used half fat creme fraiche)
1 dozen corn tortillas cut into 1.5 inch pieces
1.5 lbs Jack cheese, grated (we used mild cheddar as couldn't find this)
Arrange half the meat in a lightly greased 9 by 13 in baking dish. Spread over half the green sauce, then half the sour cream. Top with half the tortilla pieces then half the cheese. Reapeat layers, using remaining chicken or turkey, green sauce, sour cream, tortillas and cheese. Bake, covered in a 375 degree fahrenheit (not sure - we just did a hot oven) for 40 minutes (although we were hungry so pulled it out after 25!). Uncover and bake an additional 8 minutes or until cheese on top bubbles and casserole is hot throughout. Cut into squares to serve. Makes 8-12 servings.
GREEN SAUCE:
In a blender container, combine 1 drained can Mexican tomatillos (those of you with specialist delis may find these, but we didn't so substituted with lots of cooked green pepper and some lettuce), 1 small onion cut into 4 pieces, 2 cloves garlic, 1 can whole california green chillis, pith and seeds removed (I just used almost an entire bag of "basics" green chillis which aren't even hot so a whole bag produced a nice mellow kick), 1 bunch chopped fresh corriander, 1 tsp salt, and half a tsp sugar. Blend til smooth.
Girls I reckon it would also be nice with a tomato and chilli sauce (just bung tomatoes, red peppers, garlic and chillis in the oven with some olive oil, roast then blend). But it was so fab with the green colour and also I think the corriander really made it.
xxx
MONTEZUMA PIE:
Pastel deh Montezuma (pas-tehl deh mohn-teh-soo-mah)
6 cups boned and skinned cooked turkey or chicken, shredded
Green sauce (directions follow)
1 pint (2 cups) sour cream (I used half fat creme fraiche)
1 dozen corn tortillas cut into 1.5 inch pieces
1.5 lbs Jack cheese, grated (we used mild cheddar as couldn't find this)
Arrange half the meat in a lightly greased 9 by 13 in baking dish. Spread over half the green sauce, then half the sour cream. Top with half the tortilla pieces then half the cheese. Reapeat layers, using remaining chicken or turkey, green sauce, sour cream, tortillas and cheese. Bake, covered in a 375 degree fahrenheit (not sure - we just did a hot oven) for 40 minutes (although we were hungry so pulled it out after 25!). Uncover and bake an additional 8 minutes or until cheese on top bubbles and casserole is hot throughout. Cut into squares to serve. Makes 8-12 servings.
GREEN SAUCE:
In a blender container, combine 1 drained can Mexican tomatillos (those of you with specialist delis may find these, but we didn't so substituted with lots of cooked green pepper and some lettuce), 1 small onion cut into 4 pieces, 2 cloves garlic, 1 can whole california green chillis, pith and seeds removed (I just used almost an entire bag of "basics" green chillis which aren't even hot so a whole bag produced a nice mellow kick), 1 bunch chopped fresh corriander, 1 tsp salt, and half a tsp sugar. Blend til smooth.
Girls I reckon it would also be nice with a tomato and chilli sauce (just bung tomatoes, red peppers, garlic and chillis in the oven with some olive oil, roast then blend). But it was so fab with the green colour and also I think the corriander really made it.
xxx