As the cold winter temperatures knock on our doors this week, warm up with this delicious slow-cooker chicken tortilla stack recipe provided courtesy of Wisconsin Cheese.
This recipe calls for 12 ounces of Renard’s Pepper Jack cheese. A short drive from scenic Lake Michigan is Rosewood Dairy, a small creamery that specializes in handcrafting fresh cheeses every day. The milk comes from small, local dairy farms which are crafted into an award-winning variety of cheeses.
Renard’s Artisan Cheese Store produces more than 100 varieties of cheese, including fresh cheese curds available daily. Located near Sturgeon Bay in Door County, Renard’s prides itself on being a strong ambassador for the local community, proudly offering a wide selection of specialty foods from the county and across Wisconsin.
Renard’s Cheese Store and Rosewood Dairy were established in 1961 by Howard Renard. The businesses have remained family-owned and operated, now owned by Chris Renard and his wife, Ann. Chris is a third generation cheesemakers, and has the prestigious title of Master Cheesemaker, a nationally acclaimed title that is only offered in the state of Wisconsin.
According to Wisconsin Cheese, the Wisconsin Master Cheesemaker Program is essentially a Ph.D. in cheese. Cheesemakers who have over a decade of experiene are eligable to enter this three-year program which teaches them how to perfect making specific cheese varieties.
The program is rigorous and features course in cheese technology, water management, quality assurance and so much more. After participating in the program, cheesemakers complete a three-year apprenticeship, during which time they submit cheeses for sampling. Finally, they complete a written exam before earning the distinction of the Master Cheesemakers.
The Master Cheesemakers program ensures cheeses meet the highest standard of quality and craftsmanship, and Renard’s Cheese is proud to be home to that quality. Their gourmet cheeses are handcrafted with minimal automation, paying homage to the generations of cheesemakers before them.
Slow-Cooker Chicken Tortilla Stack
- 1 can enchilada sauce (about 2 cups) 15 ounces
- 1 teaspoon each onion powder chili powder and ground cumin
- 2 cans pinto beans 16 ounces each, rinsed and drained
- 1 medium green pepper chopped
- 2 cups shredded cooked chic ken
- 1 cup frozen corn
- 6 flour tortillas 8 inches
- 12 ounces Renard’s Pepper Jack cheese shredded and divided (3 cups)
- fresh cilantro (chopped), salsa and sour cream
- Fold two 24 x 12-inch pieces of aluminum foil in half lengthwise. Place pieces crosswise, overlapping to resemble a “X”, in the bottom and up sides of a 5-quart slow cooker; allow excess foil to hang over the edges. Coat pieces with cooking spray.
- Whisk the enchilada sauce, onion powder, chili powder and cumin in a large bowl. Stir in the beans, green pepper, chicken and corn.
- Place a tortilla on the bottom of slow cooker. Layer with 1 1/2 cups chicken mixture and 1/2 cup pepper jack. Repeat layers four times, starting with a tortilla. Top with remaining tortilla and pepper jack.
- Fold excess foil into slow cooker. Cover and cook on low for 5-6 hours (or on high for 2 1/2-3 hours) or until heated through. Turn slow cooker off. Let stand for 10 minutes.
- Using excess foil as handles, carefully lift tortilla stack to a serving platter. Sprinkle with cilantro. Serve with salsa and sour cream.