So Simple, So Few

1 avocado, halved and pit out
Salt & pepper
Some goat cheese
Parsley
Extra virgin olive oil

Mexican Lasagna

Ingredients:
3 tortillas, toasted
1 lb ground chicken
Onion, chopped
2 or 3 cloves of garlic, grated
3 bell peppers- red, green, and yellow, chopped
1 poblano pepper, chopped
1 Fresno chili, seeded and chopped
1 jalapeño, seeded and chopped
1 red or green tomato, chopped
3 large or 7 small tomatillos, chopped
Cilantro, chopped
1 can of black beans, rinse and drained
1 bottle of Mexican crema
Manchego cheese, shredded
About a small palm full of cumin

Method:
Spread soft butter on three tortillas before toasting them, one at a time, lightly in the deep dish sauté pan on medium high heat- should be large enough to fit. Be sure to supervise so won’t burn. Put on dish and set aside.

In the same large deep dish sauté pan on medium high heat, cook the onion for a few minutes until almost browning the edges before adding in the peppers (bell, poblano, fresno, and jalapeño) and garlic for about five minutes. Push the veggies around the edge of the pan like a circle before adding the ground chicken and mix it all together while breaking apart the chicken. Let cook for about 5 minutes before adding the tomato and tomatillos. Season with salt and pepper along the way.

While chicken and veggies are cooking, in a medium bowl, combine Mexican crema, black beans, manchego cheese, cilantro, cumin, and salt & pepper. Before, be sure to reserve about 1/3 cup of crema along with a handful or two of manchego cheese and a pinch of cilantro for topping.

In a casserole dish that has been greased with butter, lay the tortilla, then the chicken/veggies, followed by the black bean and cheese crema. Repeat the second layer. On the third tortilla on top and cover with the reserved crema, cheese, and cilantro.

Bake uncovered in a preheated 425 degree oven for 15 minutes. Let rest for about 10 minutes before serving.