raspberry-chicken-salsa-torte

Raspberry Chicken Salsa Torte

3 Reviews Add a Pic
Kristin
Recipe by  Kristin

“A great appetizer!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. In a large skillet heat oil, then add onion and garlic. Saute for 5 minutes. Add zucchini, and saute for another 5 minutes, stirring occasionally. Drain well, and remove skillet from heat. Stir in chicken; set aside.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Spray a 10 inch pie plate with cooking spray. Spread 1/2 of the chicken mixture into it, then sprinkle with 1/2 of the cheese. Place 1 tortilla on top of the cheese layer, then spread on 1/2 of the salsa and add 1 more tortilla. Spread the remaining 1/2 of the salsa, then the remaining 1/2 of the chicken mixture over the tortilla. Top with 1 more tortilla and sprinkle with the remaining 1/2 of the cheese.
  4. Cover with foil, and bake in the preheated oven for 40 minutes. Remove cover, and bake for an additional 15 minutes. Let cool for 10 minutes. Cut into wedges, and serve with sour cream.

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Reviews (3)

Rate This Recipe
Kara
6

Kara

This is a fantastic recipe! I love it just as is.

Soulmt2
4

Soulmt2

This was soooo good!I was hesitant to try this recipe as it had such an unusual mix of ingredients, but boy it is a keeper! I followed the directions/ingredients exactly except for instead of 3C of m/jack, I used 2 cups of Mozzarella. It was great. I served it with fresh sweet corn and a side of cottage cheese.

sweet_cuppin_cakes
2

sweet_cuppin_cakes

This was pretty good, pretty unique, but it wasn't a new family favorite.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 421 cal
  • 21%
  • Fat
  • 19.6 g
  • 30%
  • Carbs
  • 31.7 g
  • 10%
  • Protein
  • 27.5 g
  • 55%
  • Cholesterol
  • 77 mg
  • 26%
  • Sodium
  • 402 mg
  • 16%

Based on a 2,000 calorie diet

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