Chicken and Green Chile Torta

Cooking Instructions

Coat an 8-inch springform pan with nonstick cooking spray.

Place peppers directly on gas or electric burners over high heat until skin blackens. Put in a bowl, cover and let stand at room temperature until peppers are cooenough to handle. Rub off blackened skin, using paper towels if necessary. Remove stem and seeds. Halve peppers and cut in thin strips.

Heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring occasionally, 10 minutes or until softened. Stir in the pepper strips and 1⁄4 teaspoon of the salt. Cook 5 minutes. Stir in 1⁄2 cup of the salsa. Remove from heat.

Mix remaining salt, 1 cup of the salsa and the sour cream in a medium bowl. Mix cheeses in a large bowl.

Heat oven to 375°F.

Place 1 tortilla in bottom of prepared pan. Tear 2 tortillas in half and place in pan, overlapping to cover bottom. Top with 1 cup chicken, about 2⁄3 cup sour cream mixture, 1 cup cheese mixture and a scant cup pepper mixture. Repeat layers twice. Top with remaining tortillas and cheese.

Place a piece of foil on oven rack to catch drips. Bake 45 minutes until hot and top is brown.

Let cool in pan on a wire rack 10 minutes before placing on serving plate and removing pan sides. Cut in wedges; serve with remaining salsa.