Restaurant Recipes
Tango's Santa Fe Lasagna
Yield: 4 servings
Ingredients
Tomatillo Sauce
- 2 pounds peeled tomatillos (can use canned)
- 1 bunch chopped cilantro
- 1 tablespoons chopped garlic
- Juice of 2 limes, or to taste
- 1 jalapeno pepper, minced
- Salt
Lasagna
- 4 (6 ounce) boneless skinless chicken breasts
- Mesquite seasoning
- Vegetable oil
- 8 (6 inch) corn tortillas
- 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
- Sliced red bell pepper or roasted bell red pepper for garnish
- 4 sprigs fresh cilantro, for garnish
Instructions
Tomatillo Sauce
- Cook tomatillos in pot of boiling water for 10 minutes. Drain off water.
- Puree tomatillos and add remaining ingredients.
Lasagna
- Cut chicken into strips and season with mesquite seasoning. Sauté in oil until tender. Let cool slightly.
Assembly
- 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.