In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
2 green bell peppers, diced (2 cups)
1 small onion, chopped
1 tablespoon chili powder
1 teaspoon salt
½ teaspoon black pepper
1 can (14.5 oz.) diced tomatoes
1 small can gluten free tomato sauce
1 tablespoon cilantro, chopped
1 whole chicken cooked, boned, shredded (about 3 cups)
1 tablespoon lime juice
1 jar salsa (16 oz)
6 corn tortillas
1 cup shredded Monterey Jack cheese (4 oz)
Gluten-free sour cream, jalapenos, cilantro
Preheat oven to 350F. Coat a large skillet with oil; heat over medium heat. Add peppers, onion, garlic, chili powder, salt and pepper; cook, stirring often, until softened, about 3 minutes. Add tomatoes, 1 cup, tomato sauce and cilantro. Cook for 5 minutes.
In large bowl combine chicken with lime juice; stir in tomato mixture. Spread ½ cup salsa in un-greased 13"x 9" baking dish; top with 3 corn tortillas (break in pieces to fill gaps). Top with chicken mixture; sprinkle with ½ cup cheese. Top with remaining tortillas. Spread with remaining salsa; sprinkle with remaining cheese.
Bake until cheese is melted, 15 minutes. Garnish with sour cream, jalapenos and more cilantro.
Serves 6. Kitchen time 35 minutes.