Tortilla Provencal

Tortilla Provencal serving

 

DECADENT TORTILLA PROVENCAL

(left-over chicken never had it so good)

2 Servings

Net carbohydrates     16g. per serving

Preheat oven to 375

Note: I am not a big fan of what is served in the United States as “Mexican Food” This is a more Mediterranean version. Rather than cilantro and cumin flavors, I use Herbs de Provence and tarragon.

5– Plum tomatoes (roasted with the following):

1- Tbsp. Herbs de Provence

1– clove of garlic (grated)

1 -Shallot minced

1 – tsp. dry tarragon

¼ – tsp. ground black pepper

2 – Tbsp. olive oil

Kosher salt to taste

2 – Cooked skinless boneless chicken breasts (left over is best)

¼ – cup pitted calmata olives

1 – large sweet onion

2 – Tbsp. olive oil

½ – pound Prove lone or Mozzarella (sliced on the thick side)

¼ – cup grated parmesan cheese

3 JOSEPH’S  Tortillas

Salad topping:

 

1/3 head of iceberg or romaine lettuce, (Shredded)

1 – ripe avocado (cut into chunks)

3 – Tbsp. KEN’S Ranch dressing

 

HOW I PREPARE THIS RECIPE:

 

Roasting tomatoes:

Preheat oven to 400

Cut the tomatoes in half lengthwise. Gently squeeze out the seeds and jelly.

Combine the Herbs, garlic, and shallot. Toss the tomato halves in the oil. Place on a baking sheet, sprinkle with kosher salt, and roast for 15- 20 minutes or until the edges of the tomatoes start to darken. Allow to cool and chop roughly.

Slice the onion into ¼ inch pieces and sauté in olive oil until light brown. Allow to cool.

Preparing the mixture:

Shred the chicken and place in a bowl. Cut olives in half checking for stray pits, and add to the chicken. Add the onions and roasted tomatoes. Stir to combine.

I usually do all of the above hours or a day ahead,

To assemble:

In an oven proof skillet sprayed with PAM place a tortilla. Add ½ of the chicken mixture and spread evenly over the tortilla. Sprinkle with half of the parmesan cheese.  Top with half of the sliced cheese. Top with second tortilla. Spoon the rest of the chicken mixture evenly over the tortilla. Sprinkle with remaining Parmesan and sliced cheese.

Bake for 20 minutes to heat through. Brush remaining tortilla with a light coating of olive oil. Top the stack with the remaining tortilla and bake for 10 minutes more.

Combine lettuce, avocado and KEN’S ranch dressing.

Cut tortilla stack in half. Top with cold salad.