Leftover Turkey Green Enchiladas

I got to take some of the turkey leftovers from Thanksgiving home. The first thing I made were these enchiladas. I had tomatillos from the garden, so I used them to make a green enchilada sauce along with some poblanos from the garden too. Please adjust the chills to your liking. I also made my own tortillas using a Jamie Oliver taco recipe from Money Saving Meals. They were a lot of fun to make and definitely tasted better than shop bought ones.

Leftover Turkey Green Enchiladas
(Serves 4)

For the enchilada sauce

450g tomatillos
4 garlic cloves
2 jalapeno chillis, sliced
2 poblano peppers, sliced
2 serrano chillis, sliced
2 tbsp chopped coriander
½ tbsp cumin
1 tbsp spicy chili powder
salt and pepper
500ml chicken stock

1 tbsp oil
1 onion, chopped
300g leftover turkey
200g green beans
100g sweetcorn
300g leftover turkey
1 tbsp chipotle paste
60g cream cheese
8 tortillas
100g cheddar, grated

First make the sauce. Preheat the oven to 180C.

Peel and rinse the tomatillos. Chop them in half and set them skin sides up onto a lightly oiled baking sheet. Add the peppers and the garlic to baking sheet and bake for 20-30 mins, or until the pepper skins are nice and charred. Remove from heat and leave to cool a little.

Peel the skins from the peppers and add the peppers to a food processor with the tomatillos and garlic. Add the coriander, cumin, chili powder and salt and pepper. Process to combine. Add the chicken stock and blend until smooth.

Heat a frying pan and add the oil. Add the onion and cook for 4-5 mins. Add the green beans and the sweetcorn and cook for 5 more mins. Add the leftover turkey and chipotle paste a cook stirring for a couple of mins. Add the cream cheese and stir to combine.

Put a little of the sauce in the bottom of an ovenproof dish.

Divide the filling between the tortillas, roll up and then place in the oven-proof dish. Cover with the rest of the sauce and top with the cheese. Bake in the oven for 30 mins until golden on top.

Creamy Coriander Tomatillo Soup

I grew some tomatillos this year in the garden and I am just getting around to using them. I made some delicious soup with some of them. Next I'm going to make something actually Mexican!

Creamy Tomatillo Soup (from Sumptuous Spoonfuls)
(Serves 4)

900g fresh tomatillos (weighed after peeling the outer shells off)
1 tbsp olive oil
1 onion, peeled and chopped
2 - 5 garlic cloves, peeled and chopped
1 tsp oil
60ml whiskey
250ml chicken or vegetable stock
1 tsp cumin
1/2 - 1 tsp red pepper flakes
375ml evaporated milk
bunch coriander, chopped

Heat the oven to 180C.

Peel the papery shells off the tomatillos and rinse them just to make sure all the dirt is off. Slice them in half and set them in a bowl. Drizzle a tablespoon of olive oil over the tomatillos and toss them lightly in the oil to coat them. Place them on a baking sheet, cut side up, and sprinkle liberally with pepper. Roast in the oven for 20 - 30 mins or until they are tender.

Meanwhile, peel and chop the onion and garlic and heat the oil in a saucepan. Add the onion and garlic and saute over medium heat until the onion is soft and translucent. Pour in about half of the whiskey and cook, stirring constantly, until the liquid is gone, then add the rest of the whiskey and cook again until the liquid is gone.

When the tomatillos come out of the oven, let them cool a bit, then add them to the saucepan blitz using a hand blender puree till smooth. Add in the cumin and red pepper flakes along with the evaporated milk and coriander and blend until the coriander is chopped into little bits. Warm the soup and serve.

Salsa Verde Chicken Pasta

This is one of the dishes I made with some of the salsa verde I made. This was really simple to make. I added in a head of broccoli to up the veggies but it was a lovely way to use up some of my salsa.

Salsa Verde Chicken Pasta (from Kevin and Amanda)
(Serves 5)

450g chicken breasts, cut into chunks
2 tbsp oil
500ml chicken stock
250ml salsa verde
250ml single cream
300g penne pasta
salt and pepper
100g Montery jack cheese, shredded

Season the chicken with salt and pepper. Heat the oil in a large frying pan over a medium-high heat. When the oil is very hot, add the chicken. Cook for 5 mins, until golden brown, flipping once halfway through. Remove to a plate and set aside.

Add the stock, salsa verde, cream, pasta, salt and pepper to the frying pan. Stir to combine and bring to a boil. Reduce heat to low, cover and simmer for 15 mins.

Turn off the heat, then add the chicken and 75g of the cheese to the pan. Stir until smooth and creamy. Top with remaining 25g cheese and put under the grill for about 3 mins until golden brown and bubbly. Serve.

Tomatillo Salsa Verde

I picked the last of my tomatillos a couple of weeks ago and I used the whole crop to make salsa verde which I have then used to make other dishes. Tomatillos are one of those veg that you can't get in the supermarket in England and so far as I know can't get fresh at all, they are fun to grow, but kind of grow humungous and they make awesome salsa.

Tomatillo Salsa Verde (from Riverford)
(Serves about 4)

400g tomatillos, husks removed and rinsed well
1 small red onion, finely chopped
1 small garlic clove
1-2 chillies
zest and juice 1 lime
1 tsp brown sugar
20g fresh coriander, chopped
sea salt

Bring a pan of water to the boil and add the tomatillos, cook for 5 mins. Drain and set aside.

Put the finely diced onion, juice and zest of the lime and the sugar into a bowl and mix, and leave to sit for 30 mins.

Meanwhile pulse the tomatillos, garlic and chilli in a food processor with a dash of water until roughly chopped.

Mix the onion into the tomatillo and add the coriander. Serve with tortilla chips.

Piccalilli

So my chutney making continues! This time it's picalilli. My Mum gave me the contents of her fridge before she went on holiday a couple of weeks ago and so I decided to use it up in one swoop. I'm not sure what this tastes like yet as it needs to rest for 4-6 weeks but it smelt gorgeous.

Picalilli (from River Cottage Handbook Preserves by Pam Corbin)
(makes 3 340g jars)

1kg washed, peeled veg - choose 5 or 6 from the following: cauliflower or romanesco, green beans, cucumbers, courgettes, green or yellow tomatoes, tomatilloes, carrots, silver skinned onions or shallots, peppers.
50g fine salt
30g cornflour
10g tumeric
10g English mustard powder
15g yellow mustard seeds
1 tsp crushed cumin seeds
1 tsp crushed coriander seeds
600ml cider vinegar
150g granulated sugar
50g honey

Cut the veg into small, even bite-sized pieces. Place in a large bowl and sprinkle with the salt. Mix well, cover the bowl with a tea towel and leave in a cool place for 24 hours, then rinse the veg with ice cold water and drain thoroughly.

Blend the cornflour, tumeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar. Put the rest of the vinegar into a saucepan with the sugar and honey and bring to the boil. Pour a little of the hot vinegar over the blended spice paste, stir well and return to the pan. Bring gently to the boil. Boil for 3-4 mins to allow the spices to release their flavours into the thickening sauce.

Remove the pan from the heat and carefully fold the weel-drained veg into the hot, spicy sauce. Pack the picle into warm sterilised jars and seal with vinegar-proof lids. Leave for 4-6 weeks before opening. Use within a year.

Slow Cooker Salsa Verde Chicken

On one of the last nights before I went on holiday I made this very easy Slow Cooker Salsa Verde Chicken. It used up leftovers and was so easy so that I could concentrate on packing! It is also ridiculously tasty! I served it over oregano spiked rice.

Slow Cooker Salsa Verde Chicken (from Slender Kitchen)
(Serves 8)

675g chicken breast, skinless and boneless

450g chicken thighs, skinless and boneless

salt and pepper

750g/2 jars salsa verde

 

Combine everything is the slow cooker and cook on low for 4 hours. Serve over rice.

Coriander and Lime Enchilada Sauce

A very long time ago I made some enchilada sauce with the tomatillos. This was my first go at canning anything other than jams, chutneys or pickles, but it seems to have been a success, the sauce was very limey because of the acidity needed in the canning process but that contrasted well with the pork and sweetcorn in the enchiladas I made.

Coriander and Lime Enchilada Sauce (from Over The Big Moon)
(Makes 3 pints)

6 cups tomatillos, halved
1 onion, chopped
3 cloves garlic, diced
1 jalapeno, chopped
1 Anaheim pepper, chopped
3 tbsp cilantro, chopped
1/2 tsp cumin
1 1/2 tsp salt
175ml water
60ml lime juice
1 lime

In a sauté pan add tomatillos, onion, garlic, and peppers. Drizzle with oil and sauté for a few mins on a medium high heat

Add the water, coriander, cumin, and salt. Cover and reduce the heat to low. Let it simmer for about 10 mins. When the tomatillos are soft blend until smooth.

Add the lime juice and stir well. Pour into hot clean jars. Then squeeze 1/4 of the lime into each jar.

Process the pints for 40 mins in a hot water bath canner.

Tomatillo, Courgette and Chicken Pizza

I made two different pizza's over Christmas and only remembered to take a picture of one of them! This is the pizza I had on New Years Eve, all to myself! Along with with a whole host of other yummy treats, because what else do you do on New Years Eve!! It was truly scrumptious.

One of my friends bought me a pizza stone for Christmas and I invited her over and we tried it out with a Cowboy Pizza; barbecue sauce, chicken, corn, spring onions and mozzarella. The base was lovely and crispy, much better than using a baking sheet. I always use packet dough, I find it much more pizza like than just normal flour and yeast, it produces a much better base.

Tomatillo, Courgette and Chicken Pizza (from The Food in My Beard)
(Serves 2-4)

1 packet pizza dough
2 cloves garlic, chopped
1 jalepeno, chopped
7-10 tomatillos, halved
squeeze lime juice
2 chicken thighs, skinless and boneless
1 ear corn, shucked
1/2-1 courgette, shaved into strips or julienned
50g mozzarella
50g ricotta

Make up the pizza dough according to packet instructions.

Heat a frying pan with a little oil, add the garlic and jalapeno and brown, add about the tomatillos and smash them down a bit. Add a splash of lime and water and cook for about 15 mins, smashing up the tomatillos when possible. Using a hand blender, blend until smooth.

Heat some oil in a saucepan and the chicken thighs, brown. Add the tomatillo sauce. Simmer stirring often to prevent sauce from burning for about 35 mins until the chicken is tender. Shred the chicken in the sauce and add the corn. Remove from the heat.

Spread the chicken/corn/tomatillo sauce on the pizza dough, top with the ricotta and courgette. Sprinkle mozzarella over the top and bake for about 15-20 mins until golden.

Roasted Tomatillo and Avocado Soup

I'm still using up those tomatillos. This time I made soup. It's really rich and delicious with really lovely Mexican flavours. If you can get a hold of some tomatillos try this. It can be eaten hot or cold.

Roasted Tomatillo and Avocado Soup (from The Wimpy Vegetarian)
(Serves 4)

500g tomatillos, quartered

1 chilli, quartered

1 white onion, quartered

2 avocados

1 clove garlic, finely chopped

1 tbsp lime juice

250ml vegetable broth

2 tsp chopped fresh oregano

salt and pepper

1 tbsp crème fraiche

1/2 tsp chipotle paste

 

Preheat the oven to 200C.

 

Put the tomatillos, chilli and onions onto a baking sheet and spray with cooking spray. Cook for 30 mins until they are soft.

 

Put the tomatillos, chilli and onions and one of the avocados into a food processor with the rest of the ingredients and blend until fairly smooth.

 

Cut the other avocado into cubes and add it to the soup and serve.

Roasted Tomatillo Pasta Sauce

One more tomatillo recipe, the base is not that different from the Guatemalan stew I made a while back, in that it uses pumpkin seeds. The sauce was lovely and creamy. I sprinkled over Parmesan at the end but feta or goat's cheese would be even better.

Also just some lovely personal news I had to share. My sister had a beautiful baby girl yesterday morning! So I am an Auntie for the third time :) No name as yet but she weighed seven and a half pounds.

Roasted Tomatillo Pasta Sauce (from Greens and Seeds)
(Serves 4)

240g dried pasta
10-12 tomatillos, halved
2 poblano peppers, stemmed, seeded and halved
2 tbsp olive oil
1/2 tsp salt
75g pumpkin seeds
juice 1 lime
1 tsp honey
crumbly cheese for garnish (feta, goat cheese, cojita, etc.)

Preheat the oven to 200C.

Place the tomatillos and poblanos onto a baking sheet, spray with cooing spray and sprinkle over a little salt. Roast for about 20 mins, or until vegetables are soft and just starting to brown.

Meanwhile, bring a pan of water to the boil and cook the pasta according to packet instructions.

Toast the pumpkin seeds in a dry frying pan over a medium heat for a few mins, until they start to pop.

Transfer the vegetables to the food processor along with half the toasted seeds, half the lime juice and honey. Process for a minute or two then taste. Season to taste

Pour the pasta into a serving dish and stir in the tomatillo mixture. Add the pasta water, a little at a time until a creamy sauce forms. Top with the cheese, a squeeze of lime, and serve.

Guatamalen Green Chicken Stew

So on my hunt for things to do with tomatillos I came across this awesome looking stew. I only had a red pepper so my stew is not very green but it was really tasty. I loved the ground up seeds, it provided a lovely thick consistency to the stew.


















Guatemalan Green Chicken Stew (from Panning the Globe)
(Serves 6)

112g pumpkin seeds, toasted

55g sesame seeds, toasted

2kg skinless chicken breasts or legs with bones

10-12 fresh tomatillos, husked

1 bunch coriander, washed and roughly chopped

3 tbsp olive oil or other cooking oil

4 large garlic cloves, chopped

3 jalapeno peppers, seeds and ribs removed and roughly chopped

2 green peppers, seeds and ribs removed and roughly chopped

1 medium white onion, roughly chopped

Salt and fresh ground pepper, to taste

 

Corn tortillas to serve with stew

1 bunch green onions, sliced

1 avocado, cubed or sliced

2 limes, sliced into wedges for squeezing on top

 

Put the pumpkin seeds and sesame seeds into a blender and pulse for 5 or 10 secs, until they are ground. Scrape into a small bowl or cup, and set aside.

 

Put the chicken and fresh tomatillos in a large pot with 2.5l water or enough to just cover and 2 tsp of salt. Bring to a boil. Lower to a simmer and cook for 30 mins. Transfer the chicken from the broth to a large plate or bowl and set aside. Using a slotted spoon, transfer tomatillos to the blender. Pour the broth through a strainer into a large bowl and set aside. You will need 1l of broth for the stew. Wipe out the pan.

 

Add the coriander to the blender with the tomatillos and add 250ml of the chicken broth. Puree for about 10-15 secs. Pour the mixture into the pan.

 

Add 3 tbsp of oil to a large sauté pan and cook garlic, jalapeño, green pepper and onion over a medium heat for 10-12 mins, stirring frequently, until they start to brown. Scrape them into the blender. Add 250ml of the strained broth and puree for 10-15 secs. Pour into the pan with the tomatillos and cilantro.

 

Add the ground seeds to the pan and 500ml of the broth. Bring contents of the pan to a boil. Lower to a gentle simmer and cook, uncovered for 10 mins to thicken the sauce. Meanwhile, remove the chicken from the bones and shred. Add the shredded chicken to the thickened sauce and season to taste. Simmer gently for an additional 10 mins.

 

Serve the stew in bowls, over rice, with corn tortillas. Sprinkle with cubed avocado, green onions and squeeze over some lime juice.

Spiced Tilapia with Roasted Pepper-Tomatillo Sauce

I've been experimenting with tomatillos again and made a sauce for fish. This one didn't have any chilli in it like all the recipes I've tried before, but it was very flavourful on it's own. I served it with rice and green veg.

Spiced Tilapia with Roasted Pepper-Tomatillo Sauce (from East 9th Street)
(Serves 4)

For the sauce
1 red pepper
2 tsp canola oil
4-5 medium tomatillo, husks removed
1/4 tsp sea salt
1 clove garlic, minced
2 tbsp chopped fresh cilantro
1 tsp honey

For the fish
2 tbsp white flour
2 tsp chilli powder
1/2 tsp dried oregano
1/4 tsp cumin
salt and pepper
4 tilapia fillets
1 tbsp canola oil

Preheat the grill.

Cut the red pepper in half and discard the seeds and membranes. Grill the peppers for 12-15 mins or until blackened. Remove and put into a sealey plastic bag. Let them for stand 10 mins and then peel off the skin and cut the pepper into chunks.

Heat the oil in a pan over medium heat and add tomatillos. Cook until tender. Add the salt and garlic to the pan and cook for 1 min. Add the pepper, cilantro, vinegar and honey to the pan and using a hand blender, blend until smooth. Set aside.

Combine all the dry ingredients for the fish in a dish and stir to combine. Coat the fish evenly with the spice mixture. Add the oil to a frying pan over medium-high heat and cook fish until browned on both sides.

Serve the fish with sauce.

Roasted Tomatillo Salsa

So in a effort to use up some of those tomatillos still hanging round my kitchen I made salsa. Tomatillos have a very particular taste that is, I think, like a very tomatoey tomato, although it's not from the same family. My sister didn't like it much, I do, but in small quantities. I used most of this salsa heated up over pinto beans and rice as I don't really have much call for salsa. It was really tasty though. I halved the amount of chilli I used because of my chilli problems, although I think my tolerance is building! It's all those chilli spiked gozleme I keep eating!

Roasted Tomatillo Salsa (from Wellness Today)

450g tomatillos (or green tomatoes)
2 jalapeno chillis, seeeded and roughly chopped
1 onion, roughly chopped
2 garlic cloves, roughly chopped
1/4 tsp cumin powder
1/4 tsp chilli powder
1/4 bunch coriander, roughly chopped
2 tbsp extra-virgin olive oil
juice half a lime
salt and pepper

Preheat the oven to 180C.

Cut the tomatillos in half and place them on a baking sheet with the jalapenos, onion, and garlic.

Bake for 30 mins. Remove veggies from oven and leave to cool.

Once cool, put the roasted ingredients into a food processor or blender with the lemon, salt, pepper, chilli, cumin, and coriander.

Adding the olive oil in a steady stream, blend until the mixture is smooth and even in texture.

Serve with tortilla chips.

Chilli Verde Sauce

With the rest of the 6 hour pork roast I made green chilli. Over the summer I grew tomatillos in the garden, a kind of Mexican vegetable, which looks a bit like a tomato but tastes completely different. Last year these failed dismally, this year they took over! I have so many I've been making them into everything under the sun.

The recipe below is the one I used, but my pork was already cooked and shredded and so I added it, along with some corn and beans, to the sauce and cooked for 5-10 mins as the recipe suggests. I also did that heinous thing of buying a tin of cheap baked beans, washing off the sauce and using just the beans. I was only cooking for me, and supermarkets only sell cannellini beans in 400g tins, 3/4 of which I would waste, so this was a much cheaper option. It was delicious.

Chilli Verde Sauce (from Full Circle)

700g fresh tomatillos, husked, washed and halved

1 large onion, quartered

3 green chillis, Anaheim or Poblanos, seeded and halved

4 cloves garlic

salt and pepper

1/4 tsp dried oregano

125ml chicken or vegetable stock

1/4 tsp sugar

 

Preheat the oven to 200C.

 

Place the tomatillos in a roasting tin with the onion, chillis, and garlic. Bake for 45 mins to 1 hour, or until onion is beginning to brown and chilis are soft. Leave to cool.

 

Transfer the tomatillos, onions, chilies and garlic to a blender and add the salt, pepper, oregano, sugar and stock, blend until smooth.

 

If you are serving with meats, pork shoulder or chicken thighs, cut the meat into bite size pieces, cook in the oil until browned, then add the sauce and simmer covered for 1 1/2 hours, or until tender.

 

Otherwise, return the sauce to a hot, lightly oiled pan and cook for 5- 10 minutes over a medium heat. Season to taste, garnish with coriander and serve over rice and beans.

Stacked Green Chilli and Grilled Chicken Enchiladas

This is originally a Daring Cooks recipe from a couple of years ago. When the challenge orginally came up I couldn't do it properly as I couldn't get access to tomatillos or anaheim chillis which were basically the main ingredients, so I made Mole Enchiladas instead. However this recipe has stayed with me for two years and on my recent trip to New York I picked up some tomatillos. I was a bit worried about how hot anaheim chillis would be so I opted for cubanelle instead and made the dish.

The original recipe is below but I made a couple of changes as well as the chilli change, I added in a tin of cannellini beans and I also added in some cumin to the recipe but that was it. What came out was delicious and tasty but not very spicy at all. I'm not very sure about chilli heat and would rather cook something that was not very spicy that I could eat rather than something that was so spicy it nearly kills me! I will have to investigate further although we don't get a wide variety of chillis here and I know the ones labelled as chilli in the supermarket are too hot, so I shall have to see what I can get in some of the ethnic food shops.

Stacked Green Chilli and Grilled Chicken Enchiladas
(Serves 4)

1½ pounds Fresh Anaheim chiles (about eight 6 to 8 inch chiles)
7-8 ounces Tomatillos (about 4-5 medium) 212 grams - peel, remove stems
4 cups Chicken broth (32 ounces/920 grams)
1 clove Garlic, minced
2 teaspoons yellow onion, minced
1 teaspoon dried oregano
½ tsp Kosher salt (add more to taste)
¼ tsp Black Pepper (add more to taste)
2 tablespoons Cornstarch (dissolve in 2 tablespoons water, for thickening)
Hot sauce, your favorite, optional
2 Boneless chicken breasts (you can also use bone-in chicken breasts or thighs)
3 tablespoons Olive oil or other neutral vegetable oil (use more as needed)
Kosher salt and pepper
12 Small Corn tortillas (5-6 inch/13-15 cm). (you can also use wheat tortillas or other wraps)
6 ounces grated Monterey Jack, 170 grams (other cheeses (cheddar, pepper jack, Mexican cheeses) can be used. Just be sure they melt well and complement the filling)
Cilantro for garnish, chopped and sprinkled optional

Roasting Fresh Chiles
1. Coat each chile with a little vegetable oil. If you are doing only a couple chiles, using the gas stove works. For larger batches (as in this recipe), grilling or broiling is faster.
2. Lay the oiled chiles on the grill or baking sheet (line pan with foil for simpler clean-up). Place the grill or broil close to the element, turning the chiles so they char evenly. They should be black and blistered.
3. As they are completely charred (they will probably not all be done at once), remove them to a bowl and cover with plastic, or close up in a paper bag. Let them rest until they are cool.
4. Pull on the stem and the seed core MAY pop out (it rarely does for me). Open the chile and remove the seeds. Turn the chile skin side up and with a paring knife, scrape away the skin. Sometimes it just pulls right off, sometimes you really have to scrape it.
5. DO NOT RINSE!

Green Chile Sauce
1. Put a medium saucepan of water on to boil and remove the papery outer skin from the tomatillos. Boil the tomatillos until soft, 5 to 10 minutes. You can also grill the tomatillos until soft.
2. Drain and puree in a blender or food processor.
3. Return the tomatillos to the saucepan along with the chicken broth, chopped green chiles, minced onion, oregano, garlic, salt and pepper.
4. Bring to a boil over medium-high heat and then reduce the heat and simmer for 10 minutes.
5. Add the cornstarch/water mixture and stir well. Simmer, stirring occasionally, until the sauce is thickened and reduced to 4-5 cups, another 10-15 minutes.
6. Adjust seasonings and add hot sauce if you want a little more heat.

Stacked Green Chile and Grilled Chicken Enchiladas
1. Heat a gas grill to medium high or build a medium-hot charcoal Coat the chicken with olive oil and season well with salt and pepper. Preheat oven to 450 degrees.
2. Grill the chicken until just cooked through, 4-5 minutes a side for boneless chicken breasts.
3. Cool and then slice into thin strips or shred.
4. In a small skillet, heat 3 tablespoons oil over medium-high heat until very hot. Dip the edge of a tortilla into the oil to check – it should sizzle immediately.
5. Using tongs, put a tortilla into the pan and cook until soft and lightly brown on each side, about 15-20 seconds per side (at the most).
6. Drain on paper towels.
7. Add oil as needed and continue until all 12 tortillas are done.
8. In a baking dish large enough to hold four separate stacks of tortillas, ladle a thin layer of sauce.
9. Lay four tortillas in the dish and ladle another ½ cup (4 ounces/112 grams) of sauce over the tortillas.
10. Divide half the chicken among the first layer of tortillas, top with another ½ cup of sauce and 1/3 of the grated cheese.
11. Stack another four tortillas, top with the rest of the chicken, more sauce and another third of the cheese.
12. Finish with the third tortilla, topped with the remaining sauce and cheese.
13. Bake until the sauce has thickened and the cheese melted, about 20 minutes. Let rest for 5-10 minutes.
14. To serve, transfer each stack to a plate. Spoon any leftover sauce over the stacks and sprinkle with cilantro, if you wish. The stacks may also be cooked in individual gratin dishes.