Title: Tortilla Stack
Categories: Meat Vegetable
Yield: 1 Servings
| 5 | | Tortillas, flour; 8 inch |
| | | Vegetable oil |
| FILLING |
| 1 | tb | Vegetable oil |
| 1/2 | lb | Pork tenderloin;cut in strips |
| 1 | | Onion;chopped |
| 2 | | Cloves;minced |
| 1 1/2 | ts | Chili powder |
| 3/4 | ts | Cumin,dried |
| 3/4 | ts | Oregano,dried |
| 1/4 | ts | Pepper |
| 1 | | Red,green,yellow peppers sweet; chopped |
| 1/2 | c | Corn kernels |
| 1 | cn | Red kidney beans;drained |
| 1/2 | c | Salsa |
| 1 | c | Light sour cream |
| 1/4 | c | Coriander;fresh, chopped |
| 2 | c | Cheddar cheese;shredded |
| | | Sweet pepper strips |
In large skillet, fry tortillas in 1/4 inch oil over medium-high heat 10
to 15 seconds per side or until golden, pressing down bubbles with spatula;
drain on paper towels.
Filling: In large skillet, cook pork in oil over medium-high heat for 5
minutes or till no longer pink inside. Remove with slotted spoon. Cook
onion and garlic over medium heat for 2 minutes or till softened. Stir in
chili powder, cumin, oregano and pepper and corn; cook for 30 seconds. Add
sweet pepper and cook for 2 minutes. Remove from heat; stir in reserved
pork, beans and salsa. Stir together sour cream, chilies and coriander.
Place 1 tortilla on baking sheet; spread with 3 Tbsp sour cream mixture.
Top with one quarter of the pork mixture and 1/4 c of the cheese. Repeat
layers, ending with tortilla.
Bake in 375F oven for 10 minutes. Sprinkle with remaining cheese, bake
for 3 minutes or until cheese is melted. Garnish with pepper strips. Let
stand for 5 minutes before slicing. Serve with remaining sour cream
mixture. MAKES: 4-6 SERVINGS