12 slices pepper jack cheese or 1 pound shredded pepper jack cheese
1 pound shredded Chihuahua cheese (similar to Muenster)
1 pound Monterey jack cheese
8 (6-inch) corn tortillas
4 (6 ounce) boneless skinless chicken breasts
Sliced red pepper or roasted red pepper for garnish
4 sprigs fresh cilantro, for garnish
Prepare tomatillo sauce. Cook tomatillos in pot of boiling water for 10 minutes.
Drain off water.
Puree tomatillos and add remaining ingredients.
Cut chicken into strips and season with mesquite seasoning. Sauté in oil until
tender. Let cool slightly.
To assemble: Use individual plates that are heat resistant. Put 1 corn tortilla
on each plate and lay two slices of pepper jack cheese on each tortilla. Add chicken
on top and then shredded Chihuahua cheese. Then add a ladle or 3 ounces of tomatillo
sauce on top. Put second corn tortilla on top.
Add 1 slice of pepper jack on that and finish with Monterey jack cheese. Top
off with generous amount of tomatillo sauce.
Bake at 350 degrees F for 15 minutes.
Serve with cornbread and garnish with slice of red pepper or roasted red pepper
and some cilantro sprigs.
Yield: 4 servings
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