Tex-Mex "Lasagne"

Sugar & Spice; Julian and Julie Fleron,
Westfield MA

2 medium onions
1 red bell pepper
5 garlic cloves
4 skinless boneless chicken breast halves (about 1 1/4 pounds total)
1/2 cup plus 3 tablespoons vegetable oil
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander seeds
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
2 tablespoons cider vinegar
a 12-ounce bottle of beer (not dark)
a 16-ounce can refried beans
two 16-ounce jars salsa
twelve 6- to 7-inch corn tortillas
2 cups coarsely grated Monterey Jack cheese (about 8 ounces)
2 cups coarsely grated Colby cheese (about 8 ounces)

Accompaniments:
sour cream
fresh cilantro sprigs
pickled jalapeño slices

Finely chop onions and bell pepper and mince garlic. Cut chicken into
3/4-inch cubes. In a 12-inch skillet cook onion, bell pepper, and garlic
with salt and pepper to taste in 3 tablespoons oil over moderate heat,
stirring, until onion is softened. Add chicken and spices and cook,
stirring, until most of chicken begins to turn opaque on outside, about
2 minutes. Stir in vinegar and 1 1/4 cups beer, reserving remainder, and
simmer, uncovered, stirring occasionally, until chicken is just cooked
through, about 5 minutes.

Transfer chicken with a slotted spoon to a bowl and boil sauce, stirring
occasionally, until slightly thickened, about 5 minutes. Season sauce
with salt and pepper and pour over chicken, stirring to coat.

In a saucepan heat beans with reserved beer and 1/4 cup salsa over
moderate heat, stirring, until mixture is of a spreadable consistency.

In a 9-inch skillet heat remaining 1/2 cup oil over moderate heat until
hot but not smoking and cook tortillas 1 at a time until softened but
not crisp, about 5 seconds. With tongs transfer tortillas as cooked to
paper towels to drain. In a bowl gently toss cheeses together.

Preheat oven to 325°F. and lightly oil a 13- by 9- by 3-inch glass or
ceramic baking dish.

Assemble lasagne:
In baking dish arrange 4 tortillas in one layer, overlapping slightly
(tortillas will not cover bottom completely). Spread half of bean
mixture evenly over tortillas in dish and top with half of chicken
mixture. Sprinkle one third cheese over chicken and spread half of
remaining salsa over cheese.

Repeat layering of tortillas, beans, chicken, cheese, and salsa and top
with remaining 4 tortillas, gently pressing them into salsa. Sprinkle
remaining cheese over tortillas. Bake lasagne in middle of oven 35
minutes.

Increase temperature to 425°F.

Continue baking lasagne until golden and bubbling, about 10 minutes
more. Let lasagne stand 15 minutes.

Serve lasagne with sour cream, cilantro, and jalapeño slices.

Serves 8.

Gourmet

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