Current weekly ad Strack & Van Til - Valid from 09/03 to 09/30 - Page nb 7

Products in this weekly ad

vegetable tomato onion top tortilla cheese chicken garlic oven brush salt pepper strips sauce sour cream cups

terug INGREDIENTS: Creamy Chipotle Sauce: © 1(80z.) can tomato sauce 1 cups Supremo® Brand Mexican Sour Cream from V&V SUPREMO® e cloves garlic, peeled e 2canned chipotle peppers, seeds removed e Yatsp. Kosher salt e \ktsp. ground black pepper Casserole Filling: e 2 Thsp. vegetable oil, divided e Yelarge white onion, thin half-moon slices 2cloves garlic, crushed © 2 cups rotisserie chicken, shredded © 1 cup frozen corn kernels e roasted poblano peppers, seeds removed, thin strips © 1 calabacita squash, quartered lengthwise, thin slice ¢ ‘Atsp. Kosher salt e \&tsp. ground black pepper % cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®, divided 4to6 epazote herb leaves, thin slice © 8corn tortillas 3 cups Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO® DIRECTIONS: Preheat oven to 375°F. Place all sauce ingredients in a blender. Blend for 30 seconds to 1 minute or until sauce is smooth. Set aside until needed. Preheat 1 tablespoon oil in a large skillet for 1 minute over medium heat. Add onion and sauté for 1 minute, add garlic and sauté for 30 seconds, add chicken, corn, poblano slices, squash, salt, pepper, and cook for 5 minutes. Remove from heat, add epazote herb, and Yr cup Cotija Cheese, mixture and set aside until needed. Preheat a skillet or griddle for 1 minute over medium heat. Brush tortillas with remaining 2 tablespoons oil and heat tortillas for 1 minute on each side. Cut tortillas in half. Set aside until needed. Cover the bottom of a 8-inch x 8-inch baking dish with 4 cup creamy chipotle sauce. Top with 5 tortillas halves, /s cup creamy chipotle sauce, 1% cups chicken mixture, and 1 cup Chihuahua® Cheese. Repeat this process to create second layer. Combine remaining Cotija Cheese and Chihuahua® Cheese, and evenly spread across casserole. Bake for 25 to 30 minutes or until cheese is golden brown and sauce begins to bubble. Remove from oven and cool 10 to 15 minutes. Slice, serve with '/ cup of remaining chipotle cream sauce, and enjoy