Pinterest Recipe of the Week series is a way to (you guessed it) test-drive all of the recipes I pin on Pinterest. I was finding that I was great at pinning tons of great looking things, but rarely got around to making them. It struck me one night over a glass of wine, as so many things do, that I needed to get out of my cooking rut and find some new inspiration. Alas, Pinterest Recipe of the Week was born. Now I try to dedicate one meal per week to a recipe that I’ve pinned. Sometimes it’s a success, sometimes not so much…but thanks to the explosion of food blogs, there are more great recipes than ever online, and as a dedicated “foodie,” I am more than happy to promote them and try out their fun creations. 🙂
This week’s pick, thanks to the Cinco de Mayo holiday, was a chicken tortilla stack from DamnDelicious.net. It kind of reminded me of a Mexican pizza. You use a spring-form pan to layer up your ingredients, pop it in the oven to bake for a few minutes, and then just slice like a piece of pie- couldn’t be more simple. When I was plating it up, it struck me as a great recipe to serve if you’re having company as its fun, pretty and colorful. And tastes great too!!
- 1 tablespoon olive oil
- 5 9-inch flour tortillas
- 3/4 cup sour cream
- 2 1/2 cups shredded chicken
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Pepper Jack cheese
- 1 cup shredded mozzarella cheese
- 1 avocado, halved, seeded, peeled and diced, for serving
- 1 roma tomato, diced, for serving
- Fresh cilantro for garnish
- Preheat oven to 400 degrees F. Lightly coat a 9-inch springform pan with nonstick spray.
- Heal olive oil in a large skillet over medium high heat. Working one at a time, add tortilla and cook until crisp and lightly browned, about 1-2 minutes per side, flipping only once.
- Place 1 tortilla on the bottom of the springform pan. Spread 2-3 tablespoons sour cream evenly over the top, followed by chicken, sharp cheddar, Pepper Jack and mozzarella. Repeat with 3 more layers; top with remaining tortilla, sour cream and cheeses.
- Place into oven and bake for 25-30 minutes, or until the cheeses have melted and the stack is heated through.
- Cut into wedges and serve immediately, garnished with avocado, cilantro and tomato