Thursday, May 28, 2009
*Layered Avocado Bowl
This is basically a terrine and is best when made a day ahead. It can be eaten with a fork or used as a spread on tortilla chips. Serves 12-14.
For the bowl:
6 corn tortillas
For the chicken layer:
2 cups cooked, shredded chicken
16 oz jar chunky salsa
salt to taste
1 Tbsp chili powder
For the avocado layer:
3 avocados, cut into 1 inch cubes
2 Tbsp. lime juice
12 oz. queso blanco, grated
1/4 c. chopped green onions (both green and white parts)
1/4 c. chopped cilantro
For the red pepper layer:
2-17 oz jars roasted peppers, drained (I just bought 2 peppers and roasted my own)
For the black bean layer:
2-15 oz cans black beans, rinsed and drained
2-5.2 oz pkg boursin cheese (I used the pepper flavor)
1 small jalapeno pepper, finely chopped
1/4 c. cilantro
1 clove garlic, crushed
For the topping:
1 cup sour cream
2 cups finely crushed cheese flavored tortilla chips such as Doritos
For the bowl: Line a 9 inch (10 cup) stainless steel bowl with plastic wrap. Layer with the corn tortillas, placing 1 tortilla in the bottom of the bowl and then lining the side of the bowl with the other 5 tortillas, overlapping the concentrically.
For the chicken layer: In a medium bowl, combine the chicken, salsa, salt and chili powder. Spread the mixture evenly in the tortilla lined bowl and press down.
For the avocado layer: Rinse out the bowl used earlier for the chicken and combine the avocados, lime juice, queso blanco, green onions and cilantro. Spread the avocado mixture on top of the chicken mixture, pressly lightly again.
For the red pepper layer: Slice the roasted red peppers into very thin strips and dry them well on paper towels. Spread the peppers over the avocado layer.
For the black bean layer: In a food processor or blender, combine the black beans, boursin cheese, jalapeno pepper, cilantro and garlic and proces the mixture until smooth. Spread the black bean puree over the red pepper layer.
Using kitchen shears, trim the tortillas lining the bowl so they are flush with the rim of the bowl. Sprinkle 1 cup of the crushed cheese flavored tortilla chips over the black bean layer. Cover the bowl with plastic wrap and refrigerate overnight.
When ready to serve, invert the layered bowl onto a large round serving plate.
Remove the plastic wrap and discard the corn tortilla 'base' from the terrine.
Press paper towels over the terrine to absorb any moisture if necessary. "Frost" the terrine with a thin layer of sour cream and sprinkle the remaining cup of crushed tortilla chips into it. (Below, I just sprinkled it with some Chipotle Chili Powder)
Carefully cut the terrine in wedges using a long serrated knife. Serve with additional sour cream and tortilla chips.
*My terrine does NOT reflect how EXACTLY this should look like. K-man and I did not want to be eating this for weeks and I wanted to try this out before I used it for entertaining. My layers are thin since my amounts are less and I used a smaller bowl. But the FRESH flavors and taste was AWESOME!