2green chili peppersroughly chopped (seeds removed)
250grof chicken stock
2tbspof peanut butter
50grof bittersweet chocolate
For the complete recipe:
lrge pcs cheddar for gratingmonterey jack and sparkenhoe leicester
Heat oil in a saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chili pepers, stock, peanut butter and chocolate. Simmer for 10 minutes.
Take a ovenproof dish that is large enough to put two tortillas in. I used a storebought variety which is fairly large so I could fit only two tortillas in the dish pictured but since we're with two that was perfect. The qty's given above are for two (very) generous portions or three smaller ones. Put some of the sauce in the bottom of the dish and put the first two tortillas on top. Spread with some more sauce, half of the chopped up chicken and 1/3 of the grated cheese. Put two more tortillas on top, top with the rest of the chicken, more sauce and another third of the grated cheese.
Put the final two tortillas on top and top that with the remaining sauce and cheese.
Bake until the cheese has melted and everything heated through, about 20 minutes. Take from the oven and let rest for about 5-10 minutes. To serve, transfer each stack to a plate. Spoon any leftover sauce over the stacks and sprinkle with cilantro if you wish. You can also make this in individual gratin dishes.
The sauce is incredibly rich and the chocolate and peanutbutter give it an amazing taste and it smells just sooo good, there are no words for it. I changed some of the qty's of the original recipe and left out some too.