Mexican Chicken Lasagna Question

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Discussion Overview

This thread centers around experiences and challenges faced by participants when using tongs to dip tortillas for a Mexican chicken lasagna recipe. Participants share their personal experiences with different types of tongs and techniques used during this process.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, mentioned that they had issues with the new saute tongs tearing the tortillas and resorted to using their fingers.
  • Another participant noted that they used white corn tortillas, which felt sturdier, but still experienced slipping with the tongs.
  • A participant shared that their director also used fingers instead of tongs due to the ripping issue.
  • One participant found that placing most of the tortilla in the tongs improved the situation and emphasized the idea of being "pampered not perfect."
  • Another participant indicated they had not yet used their tongs for this recipe as they had lent them out.
  • Several users mentioned that the Chef's Tongs worked better due to their grip, with one participant specifically stating they hold the tongs vertically for better results.
  • Another participant shared a positive experience using small bamboo tongs.
  • One participant expressed that the appearance of the dish is less important than the taste, echoing the sentiment of being "pampered not perfect."

Areas of Agreement / Disagreement

Participants generally agree that the saute tongs may not be the best choice for this task, with several preferring the Chef's Tongs or bamboo tongs. However, there is no clear consensus on a single best method, as experiences vary.

Contextual Notes

Participants are sharing personal experiences from cooking shows and cluster meetings, highlighting the practical challenges faced in a live cooking environment.

Who May Find This Useful

Consultants looking for insights on handling tortillas during cooking demonstrations may find the shared experiences relevant.

P
pamperedlinda
Gold Member
Messages
10,156
We made this at a cluster meeting a few months ago and had problems using the new saute tongs for dipping the tortillas (they kept tearing) and wound-up using our fingers. What do ya'll do for this step?
 
I used white corn tortillas which seemed more sturdy but the tortillas were slipping through the tongs after they were dipped. I would use my fingers at home but at a cooking show is a different story.
 
That was exactly what my director did with this recipe. The tongs were ripping the tortillas so she used her fingers.
 
I found if I put most of the tortilla in the tongs it worked better.

This is a good time to remind people you are pampered not perfect. And that the tongs work well to pick up the pieces.
 
I have yet to use my tongs for this. I let one of my consultants borrow them, and just got them back last week!
 
I had the same thing happen. I will try Holly's tip and see if that helps
 
The Chef's Tongs work better, because they grip a larger area on the tortilla, reducing the stress.
 
I used the small bamboo tongs and they worked well.
 
I feel the same way, but then again I remind the guests that it is lasagna and its not how it looks but how it tastes.
I like the comment that we are Pampered not Perfect!! Gonna steal that for tonights show
 
I use the Chef tongs loke Ann. They work great!
 
I have done this several times. Guests can't seem to get it right but if you hold the tongs vertical instead of a little sideways where the tortilla is rolled over the top it works better. Hold the tongs the same direction as the tortilla basically. Also, heard this at a meeting, "I'm Pampered, not perfect. If you want to do my job talk to me after the show!" Thought that was cute.
 
I am with Ann on this as well - I don't like the saute tongs for this at all - (love them for shrimp though) - Chef tongs - and they are more useful in my eyes anyway - all the chefs are using them -
 
PamperedDor said:
I am with Ann on this as well - I don't like the saute tongs for this at all - (love them for shrimp though) - Chef tongs - and they are more useful in my eyes anyway - all the chefs are using them -
Click to expand...

LOL that is funny...
 

Frequently Asked Questions

What ingredients do I need for Mexican Chicken Lasagna?

To make Mexican Chicken Lasagna, you will need cooked chicken, tortillas, black beans, corn, salsa, cheese (like cheddar or Monterey Jack), and spices such as cumin and chili powder. You can also add vegetables like bell peppers and onions for extra flavor.

Can I use leftover chicken for this recipe?

Yes, using leftover chicken is a great way to save time and reduce waste. Just shred or chop the cooked chicken and layer it in the lasagna as directed.

How long does it take to prepare and cook Mexican Chicken Lasagna?

The preparation time for Mexican Chicken Lasagna is typically around 15-20 minutes, and the cooking time is about 30-40 minutes. Overall, you can expect the entire process to take about an hour.

Can I make Mexican Chicken Lasagna ahead of time?

Absolutely! You can assemble the lasagna ahead of time and refrigerate it for up to 24 hours before baking. Just be sure to cover it tightly with foil to prevent it from drying out.

What can I serve with Mexican Chicken Lasagna?

Mexican Chicken Lasagna pairs well with a variety of sides such as a fresh salad, guacamole, sour cream, or a side of Mexican rice. You can also serve it with tortilla chips for added crunch.

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