Over a Cup: Chicken Tortilla Stacks customizable dinner recipe
½ cup shortening
1 cup brown sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon nutmeg
¼ cup milk
1 cup chopped nuts
½ cup coconut
1 cup raisins
1 cup finely-chopped rhubarb
Preheat the oven to 400 degrees. Mix shortening, sugar and egg; stir in the remaining ingredients. Drop by teaspoonful onto greased cookie sheet. Bake at 400 degrees for 12 to 15 minutes.
— Contributed by Anna Aughenbaugh, of Fort Collins
Remember when Patty Myers of rural Craig asked readers to help her find a recipe she lost when working on her kitchen?
Well, she found it again.
Patty has tried the recipe and says they really like it. So here it is.
Patty says this recipe for Chicken Tortilla Stacks is a Member’s Mark recipe.
To make it you will need the following ingredients: 1 can (13 ounces) drained Member’s Mark chicken breast; 1/2 cup cream cheese (softened); 1/8 cup sour cream; 1/4 cup salsa; 6 large tortillas; 1/2 cup refried beans; 2 cups cheddar cheese (shredded); 3/4 cup guacamole; and suggested toppings: chopped tomatoes, onions, green peppers, jalapenos, salsa, sour cream and guacamole.
When complete, there will be two separate tortilla stacks, three tortillas each.
Preheat the oven to 425 degrees F. Patty baked the recipe at 350 degrees.
In a medium bowl, mix the cream cheese and sour cream.
Mix in the salsa and shredded chicken. Place two tortillas on a cookie sheet. Spread 1/4 cup of refried beans on each tortilla. On top of each stack’s beans, sprinkle 1/2 cup of cheese.
Place another tortilla on top of each stack and spread half of the chicken mixture onto each. Spread half of the guacamole onto each of the final tortillas. Guacamole side-down, place one on top of each of the stacks. Sprinkle 1/2 cup of cheese on each stack.
Bake for 10 minutes at 425 degrees F. (Patty baked it at 350 degrees.) Cut stacks into wedges and serve with toppings suggested above.
Thanks so much, Patty!
You may still have some rhubarb, so I’m repeating a recipe for “Rhubarb Cookies” that we really like. This recipe came from Anna Aughenbaugh, of Fort Collins.
To make Rhubarb Cookies, you will need: 1/2 cup shortening, 1 cup brown sugar, 1 egg, 2 cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg, 1/4 cup milk. 1 cup chopped nuts, 1/2 cup coconut, 1 cup raisins and 1 cup finely chopped rhubarb.
Mix the shortening, sugar and egg. Stir in remaining ingredients. Drop by spoonful onto greased cookie sheet.
Bake at 400 degrees for 12 to 15 minutes.
If you have recipes that you’d like to share, send them to me at Box 415, Craig, CO 81626 or call me at 824-8809.