Superb Tortilla Stack
Superb Tortilla Stack recipe
Yield
8 servingsPrep
30 minCook
1 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 |
flour tortillas
8 inch |
*
|
|
|
vegetable oil
|
*
|
||
| Filling | |||
| 1 | tablespoon |
vegetable oil
|
|
| ½ | pound |
pork tenderloin
cut in strips |
|
| 1 | large |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 ½ | teaspoons |
chili powder
|
|
| ¾ | teaspoon |
cumin
dried |
|
| ¾ | teaspoon |
oregano
ried |
|
| ¼ | teaspoon |
black pepper
|
|
| 1 |
sweet red bell peppers
red, green, or yellow, chopped |
*
|
|
| ½ | cup |
corn
|
|
| 15 | ounces |
red kidney beans
drained, (1 can) |
|
| ½ | cup |
salsa
|
|
| 1 | cup |
sour cream, light
|
|
| ¼ | cup |
coriander
freshly chopped |
*
|
| 2 | cups |
cheddar cheese
shredded |
|
|
sweet red bell peppers
strips |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
flour tortillas
8 inch |
*
|
| 1 | x |
vegetable oil
|
*
|
| Filling | |||
| 15 | ml |
vegetable oil
|
|
| 226.8 | g |
pork tenderloin
cut in strips |
|
| 1 | large |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 7.5 | ml |
chili powder
|
|
| 3.8 | ml |
cumin
dried |
|
| 3.8 | ml |
oregano
ried |
|
| 1.3 | ml |
black pepper
|
|
| 1 | each |
sweet red bell peppers
red, green, or yellow, chopped |
*
|
| 118 | ml |
corn
|
|
| 15 | oz |
red kidney beans
drained, (1 can) |
|
| 118 | ml |
salsa
|
|
| 237 | ml |
sour cream, light
|
|
| 59 | ml |
coriander
freshly chopped |
*
|
| 473 | ml |
cheddar cheese
shredded |
|
| 1 | x |
sweet red bell peppers
strips |
*
|
Directions
In large skillet, fry tortillas in ¼ 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 until no longer pink inside.
Remove with slotted spoon.
Cook onion and garlic over medium heat for 2 minutes or until 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 tablespoons sour cream mixture.
Top with one quarter of the pork mixture and ¼ cup of the cheese.
Repeat layers, ending with tortilla.
Bake in 375℉ (190℃) F 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.
