2 T olive oil1 bunch of mizuna, washed and cut in 2" pieces
2 C cooked chicken, cubed or shredded
12 six inch corn tortillas
1 (16) oz jar of hot salsa
1/4 C water
16 slices pepper jack cheese, (about 1/4 lb) thinly sliced from the deli
2 tomatoes, sliced
Preheat oven to 350. Heat a skillet over medium high heat. Add 1 T olive oil, and saute mizuna until wilted. Stir in chicken and cook just until it's heated through.
Pour 1T olive oil into 13x9 baking dish. Use a tortilla to coat the dish with oil. Arrange 6 tortillas on the bottom of the pan. Top with the kale-chicken mixture plus any juices from the pan. Pour salsa on top of the chicken mixture. Rinse the salsa jar with 1/4 C water and pour over the salsa. Top with 8 slices of cheese and remaining tortillas. At this point, you can refrigerate it for a couple of hours or overnight, if you wish.
Arrange tomato slices on top of the tortillas. Sprinkle with salt and sugar. Bake 25 minutes, then remove from the oven. Place 8 remaining slices of cheese on tomatoes, and return to oven until bubbling and the top looks golden with brown spots.
Let stand 10 minutes before serving.
Bill really liked it. It's totally guy food- cheesy and spicy. I was happy with it because it was easy, relatively healthy and tasted great. I used a modest amount of cheese, and it still had that statisfying gooey cheesy-ness. I will definitely buy the cheese from the deli counter again. The price was competitive, and the slices were paper thin. The tomatoes sprinkled with salt and sugar were an impressive topper. I will make this again.
spatula to serve