Recipe courtesy of Ingrid Hoffmann
Episode: Farmer's Market
Tortilla Tower
Total:
1 hr 30 min
Active:
45 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 30 min
Active:
45 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 split chicken breasts
  • 1 celery stalk
  • 1/2 yellow onion peeled plus 1 medium yellow onion, sliced
  • White Salsa, recipe follows
  • 1 tablespoon corn oil
  • 1 medium red bell pepper, sliced
  • 1/2 cup broccoli florets
  • 1 ear corn or 1 cup frozen corn
  • Salt and freshly ground black pepper
  • Roasted Red Salsa, recipe follows
  • 1/4 cup vegetable oil
  • 12 corn tortillas
  • 1 cup Mexican 4-cheese blend
  • Cilantro leaves, for garnish
Roasted Red Salsa:
  • 1 large tomato
  • 1 medium yellow onion, peeled.
  • 1 head garlic, sliced in 1/2 lengthwise
  • 1 large poblano pepper
  • 2 tablespoons corn oil
  • 1 teaspoon chopped oregano leaves
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper
White Salsa:
  • 4 ounces cream cheese, softened
  • 8 ounces heavy whipping cream
  • Salt and freshly ground black pepper

Directions

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.

Remove chicken from cooking liquid to cool on cutting board. Once cool shred, discarding the skin, bones and fat.

Combine chicken meat with half of the White Salsa and set aside.

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.

To prepare tortillas:

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.;

To Assemble Tortilla Tower:

Preheat oven to 400 degrees F.

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.

Roasted Red Salsa:

Preheat oven to 400 degrees F.

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.

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.

Combine all the roasted vegetables in a blender and blend for 1 minute, or until smooth.

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.

White Salsa:

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.

IDEAS YOU'LL LOVE

Choux Pastry Eiffel Tower

Recipe courtesy of Paul Hollywood

Saucy Eggplant Patty Tower

Recipe courtesy of Cooking Channel

Swiss Meringue Tower with Pomegranate and Passion Fruit

Recipe courtesy of Sarah Sharratt

Corn Tortillas

Recipe courtesy of Tyler Florence

Corn Tortillas

Recipe courtesy of Alton Brown

Spanish Tortilla

Recipe courtesy of Maria Castillo

Flour Tortillas

Recipe courtesy of Alton Brown

Tortilla Sandwich

Recipe courtesy of Eddie Russell

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here