Best Mexican Lasagna Suiza Recipes

MEXICAN LASAGNA SUIZA

Steps:

• Preheat broiler to high with rack at center oven.
• Gather your ingredients.
• Halve, peel and chop onion, seed and chop jalapeno peppers and crush and chop garlic.
• In a large skillet, heat EVOO, 2 turns of the pan, over medium-high heat. Add onions, jalapenos, garlic, cumin, salt and pepper. Stir a few minutes to soften, then add 1/2 cup water and let it absorb. Add tomatillos, chop a small handful of cilantro and add, then stir in juice of 1 lime, agave or honey and stock.
• Remove the skin and bones from chicken, pull meat or chop into small pieces and add to sauce.
• Char the tortillas to blister and soften over open burners or in a dry stainless or cast-iron skillet on electric stovetop over high heat.
• In a bowl, stir up the crema with juice of 1 lime and shredded cheeses.
• Assemble lasagna in 8-by-8, 9-by-9 or 9-by-13 casserole (a 9-by-13 will be tighter and cook faster because the layers will be more spread out). Spray the casserole, then add some tortillas, half the chicken and sauce, tortillas, half the cream and cheese, tortillas, half the chicken and sauce, tortillas, half the cream and cheese. Place in oven and broil until brown and bubbly.
• Meanwhile, peel red onion and thinly slice on mandoline or by hand. Toast some pepitas in small skillet. Chop more cilantro.
• Top lasagna with toasted seeds, red onions and cilantro. Cut into 4 portions to serve.
• Fill a rocks glass with ice. Add all ingredients to a shaker with ice. Shake with ice and strain into rocks glass. Garnish with a lime wheel.

ENCHILADA SUIZA MEXICAN LASAGNA

Steps:

• pre heat the broiler or the oven to 400 In a large skillet, heat 1 T evoo, one turn of the pan, over medium high heat. Add the chicken, crumbling the meat, and the cumin and coriander; season with salt and pepper. Cook until lightly browned, about 3 min. Stir in the hominy and cook for about 3 min more. In large saucepan, heat the remaining 1 T evoo, one turn of the pan. Add the onion, chili peppers and garlic, season with S & P and cook until softened about 5 min Using a food processor, process the tomatillos and cilantro until almost smooth, then stir into the onion mixture and simmer for 5 min. Rinse out the food processor bowl. Add the avocados, lime peel and lime juice; puree, then season with salt. Stir the avocado mixture into the tomatillos sauce. Stir in the honey. In a dry skillet, or over an open flame, cook the tortillas until charred. In a bowl, combine the Monterey Jack and Swiss cheeses. In a 9 inch by 13 inch baking dish, layer some sauce, tortillas, meat, cheese, tortillas and so on ending with a layer of cheese. Broil until browned and bubbly, about 5 min. Pass the cream fraiche at the table.