Peach Salsa Tortilla Pie

³ Description

Fruity salsa is perfect for summer meals. My protein in the pie was cod. If you think that’s too weird (it really is good!), you could add any protein here. Try chicken, shrimp, ground beef… even tempeh or beans to make it vegan!

² Ingredients

•  12 oz, boneless, cooked Baked or Broiled Cod
•  6 small tortilla (approx 4" dia) Corn Tortilla
•  2 oz Lemon Juice
•  1/2 cup, pieces or slices Mushrooms
•  2 medium (4-1/8" long) Scallions or Spring Onions
•  1 pepper Jalapeno Peppers
•  8 serving (serving = 2 tbsp) Stonewall Kitchen Peach Salsa
•  1/2 cup, chopped Bell Peppers
•  1/2 serving (serving = 2 cups) Glory Foods Kale Greens

q Directions

2 pieces of cod (~12 ounces)
Juice from 1/2 lemon
6 corn tortillas
1/2 C peach salsa
2 green onions, diced
1 C kale, chopped
1/2 C mushrooms, chopped
1/2 C red bell pepper, diced
1 jalapeño, diced (optional – I love heat)
Avocado, optional to top

Preheat oven to 375. Place cod on a pan, top with lemon juice, and cook until barely done (~7-8 mis). Remove from oven and allow to cool before breaking into smaller pieces.
Place 2 tortillas in the bottom of a pyrex (I lined mine with foil for easier clean up). Layer with 1/4 C salsa, 1 onion, 1/2 C kale, 1/4 C mushrooms, 1/4 C bell pepper, and 1/2 the jalapeño (if using). Repeat layer, and top with remaining tortillas (2). Top with additional salsa.
Cover and bake at 375 for 15-20 minutes, then remove cover and bake an additional 5-10 mins to crisp the top. You could also top with cheese here. Remove from oven, allow to cool slightly to solidify. Cut into wedges, top with avocado slices, and enjoy!

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