Chicken tortilla pie, posole and Asiago tortellini are all recipes from the "5-Ingredient Cookbook." The cookbook features recipes that require minimal ingredients, and many of its recipes are ready in 15 minutes or less.
Make chicken tortilla pie by layered 4 cooked chicken breasts, 1/4 cup fresh salsa, 4 8-inch tortillas, 1/2 cup shredded Mexican cheese blend and 1 cup spicy black bean dip. Layer the chicken tortilla pie in a greased 9-inch springform pie pan, starting with tortillas, black bean dip, chicken breast and 2 tablespoons of cheese per layer. Bake at 450 degrees Fahrenheit for 10 minutes. Slice the pie into four pieces, and serve with salsa.
Begin making posole by sprinkling 2 teaspoons of Southwest chipotle seasoning over 1 pound of chopped pork tenderloin. Add the pork to a greased saucepan over medium-high heat, and cook the meat until browned. Stir in 1 can of white hominy, 1 cup water and 1 can Mexican-style stewed tomatoes. Simmer the mixture for 20 minutes, and remove it from the heat. Stir in 1/4 cup chopped cilantro, and serve immediately.
To make Asiago tortellini, cook a 9-ounce package of cheese tortellini according to the package directions. Drain the tortellini, and set it aside. Meanwhile, combine 14 ounces of vegetable broth and 2 chopped plum tomatoes in a saucepan over medium heat. Bring the mixture to a boil, remove it from the heat, and stir in 1/4 cup chopped basil. Add the tortellini to the broth, and ladle into bowls. Sprinkle 1/2 cup Asiago cheese over the soup. Garnish the soup with basil and cracked pepper.