Monday, February 4, 2013
Tex-Mex Chicken and Tortilla Stack
Good Monday midday! :D I've been busy this weekend, and not in the mood to really blog today, but here I am anyway! :D
Dad was gone last week, but Kenn also had a really bad infection in his tooth. So I wasn't sure I was going to get to make this - but I did. On Tuesday night, I tried this Tex-Mex Chicken and Tortilla Stack from Recipe.com.
First of all, I will admit: I took the METHOD of this recipe more than the recipe itself. Every place I looked for jicama, it was sold out. So we didn't have jicama in ours.
And I don't like precooked chicken, unless it's in a can (and I still don't LOVE it, then!); it almost always gives me heartburn, and I don't care for the chemicals they use. So, I used two boneless, skinless chicken breasts and poached them in water with salt, pepper, garlic powder, and dried minced onion. When they were done, I shredded the chicken and let it cool.
I wasn't sure I was going to like this recipe; it's served cold, and I tend to like COOKED Mexican food. :D You know, HOT and a little spicy. :D But we really did like it! It got a YES, PLEASE! from both of us! And of course, I personalized it. :D
For instance, I made our guacamole. Doing it myself saved at least a dollar - and it's not a CHEAP recipe, although it's not too bad. Part of the cost for US, though, is that I need to use low-carb tortillas. To cut down on the whopping cost of my favorite white flour LC tortillas, I alternated them with whole wheat ones. (I tend to not like those at all because of texture and flavor. It's a personal thing! :D) I would say this, by itself, serves 4 - it makes 8 pieces, if you cut it like a cake. :D but we didn't have anything WITH it.
I also didn't put red peppers in it - again, they don't like me. I also added cilantro to the cheese layers - did you know it's one of the top 5 nutrient-dense foods on the planet?!? - because Kenn LOVES it, and I like it. My mom says its flavor is too "loud" - it overpowers everything else. :D
I used fat free regular refried beans. Kenn doesn't tend to like things too spicy, so no jalapeno, either. And his system is sometimes intolerant of the colors they use in cheeses, so I used Velveeta queso blanco shredded cheese. I also added tomato to the top!
I guess what I'm trying to express is this: don't be afraid to play! :D I wouldn't have tried a "stack" if I hadn't found this recipe. I'd have loved to have had the jicama for the recipe, but oh, well. :D I know what we like, and if I can get things that are good for us into a recipe, I'm gonna! :D
OK, I'm outta here. LOTS to do! :D Have a WONDERFUL day! Be BLESSED!!!!