Modes

Ingredients

• 2 pounds chicken breast or thighs, cut into 1-inch cubes

• 1 small onion, finely diced

• 1 clove garlic, chopped

• Kosher salt, to taste

• 12 corn tortillas

• lard or vegetable shortening, for frying

• 1/2 pound shredded quesadilla cheese

• 1/2 pound shredded sharp cheddar cheese

• 2 cups shredded iceberg lettuce

• 1 cup chopped tomatoes

• 1 small white onion, chopped

• 3 scallions, finely chopped

• chopped cilantro, for garnish

• lime wedges, for serving

Instructions

Cook the chicken

Place chicken, onion, garlic, and a generous pinch of salt in a saucepan. Cover with cold water.

Bring to a simmer over medium heat and cook for 20–30 minutes until tender.

Cool briefly in the liquid, then drain (reserving some liquid).

Pulse chicken in a food processor a few times to shred. Return to the pot with a splash of the cooking liquid to stay moist. Cover and keep warm.

Fry the tortillas

Heat lard in a heavy skillet over medium-high until shimmering.

Fry tortillas one at a time until crisp but still pliable, 20–30 seconds per side.

Drain on paper towels.

Prepare oven & tray

Arrange Wolf convection oven rack in position #4.

Preheat to Broil/High.

Line the blue roasting pan or a heavy baking sheet with foil.

Assemble stacks

Dip a tortilla in warm green chile sauce, then place on the foil-lined tray. Repeat with three more tortillas.

Top each tortilla with shredded chicken and a mix of both cheeses.

Add a second layer of dipped tortillas, more chicken, and cheese.

Finish with a final dipped tortilla topped generously with cheese.

Broil

Place tray under the broiler and cook until cheese is melted, bubbling, and the stacks are heated through.

Serve

Transfer stacks to plates.

Spoon a bit more green chile sauce over the top.

Garnish with shredded lettuce, tomatoes, white onion, scallions, and cilantro.

Serve with lime wedges on the side.