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Santa Fe Lasagna
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 each) boneless skinless chicken breasts
Sliced red pepper or roasted red pepper for garnish
4 sprigs fresh cilantro, for garnish
2 pounds peeled tomatillos (can use canned)
1 bunch chopped cilantro
1 T chopped garlic
juice of 2 limes, or to taste
1 jalapeno pepper, minced
Cook tomatillos in pot of boiling water for 10 minutes. Drain off water. Puree
tomatillos and add rest of ingredients.
Yield: 2 cups
Prepare tomatillo sauce.
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. Then 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 for 15 minutes.
Serve with cornbread and garnish with slice of red pepper or roasted red pepper
and some cilantro sprigs.
Yield: 4 servings.
Chef Jules Wilkins, Cousino’s Tango