Tortilla Stack
By: Anonymous
Published: Sunday, February 14, 2010 - 4:16am

Ingredients




5 Tortillas, flour, 8 inch
Vegetable oil
1 tablespoon Vegetable oil
pound Pork tenderloin,cut in strips
1 Onion,chopped
2 Cloves,minced
teaspoon Chili powder
teaspoon Cumin,dried
teaspoon Oregano,dried
teaspoon Pepper
1 Red,green,yellow peppers sweet, chopped
cup Corn kernels
1 can Red kidney beans,drained
cup Salsa
1 cup Light sour cream
cup Coriander,fresh, chopped
2 cups Cheddar cheese,shredded
Sweet pepper strips

Preparation

1 In large skillet, fry tortillas in 1/4 inch oil over medium-high heat 10 to 15 seconds per side or until golden, pressing down bubbles with spatula; drain on paper towels. 2 Filling: In large skillet, cook pork in oil over medium-high heat for 5 minutes or till no longer pink inside. Remove with slotted spoon. Cook onion and garlic over medium heat for 2 minutes or till softened. Stir in chili powder, cumin, oregano and pepper and corn; cook for 30 seconds. Add sweet pepper and cook for 2 minutes. Remove from heat; stir in reserved pork, beans and salsa. Stir together sour cream, chilies and coriander. 3 Place 1 tortilla on baking sheet; spread with 3 Tbsp sour cream mixture. 4 Top with one quarter of the pork mixture and 1/4 c of the cheese. Repeat layers, ending with tortilla. 5 Bake in 375F oven for 10 minutes. Sprinkle with remaining cheese, bake for 3 minutes or until cheese is melted. Garnish with pepper strips. Let stand for 5 minutes before slicing. Serve with remaining sour cream mixture. 6 MAKES: 4-6 SERVINGS