Wednesday, November 25, 2009

What's Cooking Wednesday - Mexican Lasagna Showdown

E and I have very different taste palates. He is "less flavor, more meat, more beans, more cheese, more fried foods" kind of guy. I am "more flavor, take or leave the meat, more greens, less beans, less fried, sauce on everything."

So I tried 2 different mexican lasagnas and, of course, we both liked different ones. So I have decided to merge my recipes and take the great things from both and make one awesome dish that we both like. But for you...I will let you choose. Here is the pictures and recipes for both lasagnas.

Both easy, both cheap, both awesome! So now the only question is...Which one will you make?


1 tablespoon extra-virgin olive oil

4 chicken cutlets (about 1 pound)

Salt and pepper

1 1/2 cups store-bought salsa verde

3/4 cup ricotta cheese

4 large flour tortillas, cut into

1/2 red onion, thinly sliced

3 cups baby spinach (about 1/4 pound)

2 cups shredded pepper jack cheese

Preheat the oven to 450°. In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 5 minutes. Let cool, then shred the meat.

Whisk together the salsa verde and ricotta; season with salt and pepper. In a greased 9-inch square baking dish, layer one-third of the salsa mixture, tortillas, chicken, onion, spinach and pepper jack; repeat twice. Bake until golden-brown, 15 to 20 minutes. Let stand for 10 minutes before serving.


3 tablespoons vegetable oil

3/4 cup chopped onion

One 29-ounce can black beans, drained, 1/2 cup liquid reserved

1 1/2 cups frozen corn kernels, thawed

1/2 cup chopped flat-leaf parsley

Five 10-inch flour tortillas

8 ounces monterey jack cheese, shredded

1 cup store-bought green enchilada sauce

Preheat the oven to 400°. In a skillet, heat the oil over medium heat. Add the onion and cook for 5 minutes. Add 1 1/2 cups black beans and mash into a chunky paste. Stir in the reserved liquid.

Grease a heavy, ovenproof skillet. In a bowl, combine the corn, parsley and remaining black beans. Place a tortilla in the skillet and spread with 1/3 cup mashed black bean mixture. Top with 2/3 cup corn-bean mixture and 1/2 cup cheese. Press to compress the layers. Repeat with the remaining tortillas, mashed black beans, corn-bean mixture and cheese. Bake until the cheese is melted and the casserole is heated through, about 30 minutes. Transfer to the broiler and cook for 1 minute. Serve with the enchilada sauce.

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