Gluten Free Recipes
Gluten-Free Taco Pie Recipe
This is my version of traditional Mexican chilaquiles, a layered tortilla-chip concoction that I suspect developed as a way to use leftover chips, chicken, sauce, cheese, etc. I make this with leftover Barbecue Pulled Pork or Chicken or plain cooked chicken. There are endless variations. Be sure to use a traditional tomato-based salsa, not one with corn or beans or mango.
Gluten-Free Taco Pie
2 tablespoons canola oil
1/2 cup finely chopped green onions, white parts only
2 garlic cloves, minced
1 (16-ounce) jar mild or spicy tomato-based salsa
1 cup chicken broth
8 ounces thick, restaurant-style yellow or white corn chips
11/2 cups shredded chicken or Barbecue Pulled Pork or Chicken
1 cup grated mozzarella or Monterey Jack cheese
1/2 cup sour cream
1/4 cup finely chopped green onions, green parts only, for garnish
1/4 cup chopped fresh cilantro, for garnish
makes 8 servings
Heat the oil in a 12-inch skillet over medium heat. Add the onions and garlic and cook, stirring, for 2 minutes, or until translucent, but not browned. Add the salsa and broth, and cook, stirring, until the sauce comes to a boil, 5 to 10 minutes. Add the corn chips and stir to soften.
When the chips are slightly softened, add the chicken or pork and the cheese and stir well. Cover and bring to a boil, shaking the pan occasionally.
Remove from the heat and let rest for 6 minutes. Uncover and dollop evenly with the sour cream. Sprinkle evenly with the green onions and cilantro, if desired. Serve with a large spoon.
Variations: For a vegetarian version, substitute vegetable broth for the chicken broth, and 2 drained, rinsed (15-ounce) cans of black beans for the chicken or pork. Substitute casein-free nondairy mozzarella cheese for the dairy cheese and nondairy sour cream for the dairy sour cream.
Credit: Cooking for Your Gluten-Free Teen by Carlyn Berghoff, Sarah Berghoff McClure, Suzanne P. Nelson, and Nancy Ross Ryan, $19.99, Andrews McMeel Publishing, LLC.