Bite with Belkys: Tortilla Lasagna From Jaguar Spoon Bar

The Chef: Oscar del Rio

The Restaurant: Jaguar Spoon Bar

The Dish: Tortilla Lasagna

• 1 white onion
• 1 zucchini
• 1 ear of corn
• 2 poblano chili peppers
• 1 jalapeno pepper
• 1 tablespoon olive oil
• 3 corn tortillas
• 6 oz grilled chicken breast
• 6 oz shredded Monterrey Jack cheese
• 4 oz salsa roja
• 4 oz heavy whipping cream

-Chop the onions, zucchini, peppers corn and jalapenos and fry them in a skillet coated with olive oil. Season with salt and pepper to taste.

-To assemble the lasagna add one corn tortilla sauteed vegetables, grilled chicken, cheese, salsa roja, and heavy cream. Repeat the step again.

-Set it on a 350-degree oven for about 30 minutes and once it's ready, sprinkle more cheese on top and broil it for about a minute or until the cheese melts.

• 2 lbs plum tomato
• 2 jalapeno peppers -- seeded
• 2 tbsp lard
• 1 white onion
• 2 cups chicken stock
• salt

-Roast the tomatoes and the chiles in the oven or broiler until blistered and charred.

-Peel the tomatoes and place in the blender with the chiles and puree.

-In a sauce pan big enough for the sauce, caramelize the onion with the lard for about 5-7 minutes and add the tomato mixture.

-Turn the heat to medium high and cook for 5 minutes then add the chicken broth.

-Return to the blender puree until smooth and season to taste.

Jaguar Spoon Bar
3067 Grand Avenue
Coconut Grove, FL