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Cinco Queso Chile Verde Stack

Serves12
IngredientsPasta
Menu PartEntree
Cinco queso lasagna

Chef Robert Margolis

BCC Catering

Chef Margolis gives lasagna a Mexican twist by layering the pasta with a green chile Alfredo sauce. Five different cheeses further enrich the dish, including Hispanic cotija and queso fresco. The recipe makes for a Cinco de Mayo mashup with wide appeal.  

 

Ingredients

1 qt. heavy cream

8 cloves garlic, finely minced, divided

8 oz. grated Parmesan cheese

1/2 tsp. salt

1/2 tsp. ground white pepper

1 oz. vegetable oil

1 large yellow onion, diced small

8 roasted fresh Anaheim green chiles, diced or 12 oz. frozen diced green chilis

3 jalapeños, minced (seeds and stem removed)

8 oz. diced tomatoes, seeds removed (concasse)

1 qt. prepared chicken stock

3 oz. clarified butter

3 oz. all-purpose flour

2 lb. cooked pulled chicken with no bones (white and dark meat)

1 lb. queso fresco cheese

8 oz. cojita cheese

1 lb. shredded mozzarella cheese

1 lb. ricotta cheese

20 sheets fresh lasagne chef sheets

Non-stick cooking spray

Steps

  1. For Alfredo sauce, measure cream into stainless steel saucepot. Place over medium heat and bring to a low simmer. Add four minced garlic cloves, green chiles, Parmesan cheese, salt and pepper. With wire whisk, stir to blend. Continue simmering until sauce reduces and thickens; remove from heat and keep warm.
  2. For chile verde, heat oil in large, deep skillet. Add onions and 4 minced garlic cloves; saute until tender. Stir in green chiles and jalapenos; continue sauteing for a few more minutes. Add tomatoes and saute briefly.
  3. Stir in chicken stock; bring to a boil. Reduce heat to low and simmer.
  4. In small bowl, blend butter and flour; slowly whisk into chile mixture until slightly thickened. Simmer briefly to blend; remove from heat and keep warm.
  5. Stir chile verde into reserved Alfredo sauce. Preheat oven to 350. Coat bottom and sides of 4-inch deep full-size hotel pan with nonstick cooking spray.
  6. Pour about 12 ounces green chile sauce into prepared pan, then layer on two sheets of lasagne. Sprinkle with queso fresco and add a layer of pulled chicken. Pour on more green chile sauce and another layer of lasagne sheets.
  7. Continue layering cheese, sauce, chicken and lasagne until pan is full. Cover with parchment and aluminum foil. Bake in preheated oven 1 hour 15 minutes until internal temperature reaches 160 F. Remove from oven and let rest 20 minutes.
  8. To serve, cut into portions and spoon on extra green chile sauce.

Photo courtesy of Barilla

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