Tortilla Tower (Ingrid Hoffmann) Recipe

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Tortilla Tower (Ingrid Hoffmann)
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Ingredients
25
Count
Nutrition
608
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. In a large pot, combine chicken, celery stalk, and 1/2 yellow onion. Cover with 1 quart cold water. Simmer until the chicken is tender and cooked through, about 40 minutes.
  2. Remove chicken from cooking liquid to cool on cutting board. Once cool shred, discarding the skin, bones and fat.
  3. Combine chicken meat with half of the White Salsa and set aside.
  4. In a large skillet, heat 1 tablespoon corn oil over medium high heat. Add onions, red bell peppers, and broccoli. Saute until onions are soft, about 3 minutes. Add corn and cook for another 5 minutes. Season with salt and pepper. Transfer to a bowl and mix with half of the Roasted Red Salsa.
  5. To prepare tortillas:
  6. Heat 1/4 cup vegetable oil in medium skillet over medium-high heat. Add a tortilla and lightly fry for 10 to 15 seconds. Flip the tortilla over and continue to fry until the tortilla is pliable and heated through, about another 10 to 20 seconds. Place tortillas on a paper towel lined plate, cover with a kitchen towel, and set aside. Repeat with the remaining tortillas.
  7. To Assemble Tortilla Tower:
  8. Preheat oven to 400 degrees F.
  9. Place 4 tortillas on a baking sheet. Top each with a layer of the chicken mixture. Top chicken mixture with another tortilla, then a layer of vegetable mix. Top with another tortilla. Spread the remaining White Salsa on the top tortilla of each of the 4 towers. Sprinkle with the Mexican cheese blend and bake for 5 minutes or until cheese starts to brown. Remove from oven and transfer to a serving plate. Garnish with cilantro and serve with remaining Roasted Red Salsa.
  10. Roasted Red Salsa:
  11. Preheat oven to 400 degrees F.
  12. Rub the tomato, onion, garlic head, and poblano pepper with 1 tablespoon corn oil and place them on a foil lined baking sheet. Roast for 20 minutes or until the tomato and pepper skins start to blacken.
  13. Remove to cutting board to cool. Squeeze garlic to release from its skin. Quarter the onion into 4 pieces. Remove the stems and seed from the poblano pepper.
  14. Combine all the roasted vegetables in a blender and blend for 1 minute, or until smooth.
  15. Heat remaining 1 tablespoon corn oil in a medium saucepan over medium-high heat. Add the tomato mixture, sugar, oregano, salt and pepper. Cover and cook for 6 minutes. Set aside.
  16. White Salsa:
  17. Heat cream cheese and heavy whipping cream in a medium saucepan over medium-low heat until cheese begins to melt. Cook for 5 minutes, stirring occasionally, or until the mixture is completely smooth. Season with salt and pepper. Set aside.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 607.56 Kcal (2544 kJ)
Calories from fat 436.05 Kcal
% Daily Value*
Total Fat 48.45g 75%
Cholesterol 92.36mg 31%
Sodium 275.03mg 11%
Potassium 437.75mg 9%
Total Carbs 36.17g 12%
Sugars 4.44g 18%
Dietary Fiber 5.51g 22%
Protein 11.82g 24%
Vitamin C 34.2mg 57%
Vitamin A 0.5mg 16%
Iron 9.5mg 53%
Calcium 229.2mg 23%
Amount Per 100 g
Calories 216.12 Kcal (905 kJ)
Calories from fat 155.11 Kcal
% Daily Value*
Total Fat 17.23g 75%
Cholesterol 32.85mg 31%
Sodium 97.84mg 11%
Potassium 155.72mg 9%
Total Carbs 12.87g 12%
Sugars 1.58g 18%
Dietary Fiber 1.96g 22%
Protein 4.2g 24%
Vitamin C 12.2mg 57%
Vitamin A 0.2mg 16%
Iron 3.4mg 53%
Calcium 81.5mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.4
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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