Layered Chicken-Avocado Bowl

The Washington Post, February 1, 2006

• • Cuisine: Central/South American
• • Course: Snack

Summary:

Here's a super snack for Super Bowl Sunday. This first-quarter course is basically a terrine or a layered pâté and is best when made one day ahead. It can be eaten as is with a fork or used as a spread on tortilla chips.

To make the terrine vegetarian, skip the chicken layer and double the amount of avocado, black beans and red peppers. Fill the bowl with half the avocado mixture, then half the red peppers and half the black beans.

12 to 14 servings

Ingredients:

For the bowl

• • 6 corn tortillas

For the chicken layer

• • 2 cups cooked, shredded chicken
• • 1 jar (16 ounces) chunky salsa
• • 1 teaspoon salt
• • 1 tablespoon chili powder

For the avocado layer

• • 3 avocados, flesh cut into 1-inch cubes
• • 2 tablespoons lime juice
• • 12 ounces queso blanco, grated
• • 1/4 cup chopped scallions, white and tender green parts
• • 1/4 cup chopped cilantro

For the red pepper layer

• • 2 jars ( ) (each 17 ounces) roasted red peppers, drained

For the black bean layer

• • 2 cans (each 15 ounces) black beans, rinsed and drained
• • 2 packages (each 5.2 ounces) Boursin cheese
• • 1 small jalapeño chili pepper, stemmed, seeded and coarsely chopped
• • 1/2 cup cilantro
• • 1 clove garlic, crushed

For the topping

• • 2 cups finely crushed, cheese-flavored tortilla chips, such as Doritos, or more as needed
• • 1 cup sour cream, or more as needed

Directions:

For the bowl: Line a 9-inch (10-cup) stainless steel bowl with plastic wrap. Layer with the corn tortillas, placing 1 tortilla in the bottom of the bowl and then lining the side of the bowl with the other 5 tortillas, overlapping them concentrically.

For the chicken layer: In a medium bowl, combine the chicken, salsa, salt and chili powder. Spread the mixture evenly in the tortilla-lined bowl.

For the avocado layer: In a medium bowl, combine the avocados, lime juice, queso blanco, scallions and cilantro. Spread the avocado mixture on top of the chicken mixture.

For the red pepper layer: Slice the roasted red peppers into very thin strips and dry them well on paper towels. Spread the peppers over the avocado layer.

For the black bean layer: In a food processor or blender, combine the black beans, Boursin cheese, jalapeño chili pepper, cilantro and garlic and process the mixture until smooth. Spread the black bean puree over the red pepper layer.

Using kitchen scissors, trim the tortillas lining the bowl so they are flush with the rim of the bowl. Sprinkle 1 cup of the crushed cheese-flavored tortilla chips over the black bean layer. Cover the bowl with plastic wrap and refrigerate overnight.

When ready to serve, invert the layered bowl onto a large round serving plate. Remove the plastic wrap and discard the corn tortilla "base" from the terrine. Press paper towels over the terrine to absorb any moisture. "Frost" the terrine with a thin layer of sour cream and sprinkle the remaining cup of crushed cheese-flavored tortilla chips into it. Carefully cut the terrine in wedges using a long serrated knife (a bread knife works well). Serve with additional sour cream and tortilla chips.

Recipe Source:

Adapted from chef and former restaurateur David Hagedorn.

374 calories, 27g fat, 12g saturated fat, 64mg cholesterol, 999mg sodium, 17g carbohydrates, 6g dietary fiber, n/a sugar, 22g protein.