Wednesday, February 16, 2011

Surine a la Florentine

Sometimes I fix this when I make Stack Ups, as an "adult" meal when we have guests.  It is really yummy.  Serve with sides of homemade Guacamole and Salsa.

Surine a al Florentine
4 flour tortillas
Chicken, cooked and shredded, about one chicken breast
10 oz. or less of frozen Spinach
1 jar of Artichoke Hearts
Green Sauce
Cheddar Cheese, grated
Sliced Tomatoes
Parmesan Cheese, grated

First prepare the Spinach.  Cook in the microwave for 6 minutes in a bowl.  Turn bowl over onto paper towels.  Add to Spinach a handful of grated Parmesan Cheese, stir.  Set aside.  Spray a griddle with Pam or spray oil.  Place one tortilla at a time on the griddle, set a empty pan on top of the tortilla.  Cook until browned and crisp, turn.  Replace pan on top of tortilla.  Cook until both sides are brown and crisp.  Be careful, watchful or they will burn really fast.  Repeat with the other 3 tortillas.
Take a cake pan, spray with Pam.  Place one crisp tortilla in the bottom.  Spread Green Sauce on the tortilla, not too much but cover the tortilla well.  Spread some Spinach over the Green Sauce, completely covering the tortilla.  Spread half of the chicken on the Spinach.  Add a layer of sliced Artichoke Hearts and a layer of sliced Tomatoes.  Top with a generous sprinkling of grated Cheddar Cheese.  On top of the cheese place another crisp tortilla. Press down gently.  Repeat to make a second pan.  Place in the oven at 400 degrees.  Bake until hot and cheese is melted and bubbly.  Remove from oven, run a knife around the edge and turn pan over on a cutting board.  Cut into four pieces.  Feeds 4, unless you are really hungry.  This is a wonderful Summertime meal.  Serve with Tortilla chips, guacamole, and salsa.

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