Leftover cooked chicken is mixed with tomato pasta sauce and spiced yellow pepper, then layered with tortillas and grated cheese and baked. Top with soured cream and jalapenos for a simple supper dish with a Mexican twist.
Heat the oil in a medium non-stick frying pan and fry the pepper for 3-4 minutes, or until softened and beginning to brown, stirring regularly. Remove the pan from the heat and stir in the spices.
Tip the spiced pepper into a large mixing bowl and leave to cool. Add the cooked chicken and tomato sauce to the pepper. Season with ground black pepper and mix well.
Place one tortilla in a well-oiled, shallow ovenproof dish, a 24cm flan dish is ideal. Spread evenly with a third of the chicken mixture and sprinkle with a third of the cheese. Repeat the layers twice more. Place the remaining tortilla on top.
Cover with lightly oiled kitchen foil. Bake in a preheated oven at 220°C/fan oven 200°C/Gas 7 for 30 minutes, or until steaming hot throughout.
Remove the foil, top the stack with soured cream or crème fraîche, sliced jalapenos and fresh coriander. Serve immediately with a large mixed salad and lime wedges for squeezing. (Eat the stack the same day as it is made.)
Prepare the stack as above but stack the layers on a piece of kitchen foil instead. Cover with a second sheet of foil and scrunch up the sides tightly to seal the stack inside. Place in a large labelled freezer bag and seal. Freeze for up to 3 months.
Unwrap the frozen stack and place in a well-oiled, shallow ovenproof dish (a 24cm flan dish is ideal). Cover with lightly oiled foil. Bake in a preheated oven at 220°C/fan oven 200°C/Gas 7 for 60-65 minutes, or until steaming hot throughout. (Eat the stack the same day it is cooked.)
- Keep your chunks of pepper and pieces of chicken small so they reheat quickly and evenly.
- Use any variety of tomato pasta sauce you like, just keep the quantity the same.
- Buy regular flour tortillas rather than tortilla wraps, which are far larger.
- Try making a vegetarian version of the Mexican Stack by adding leftover cooked vegetables instead of the chicken.