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1
Finely chop onions and bell pepper and mince garlic.
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2
Cut chicken into 3/4-inch cubes.
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3
In a 12-inch skillet cook onion, bell pepper, and garlic with salt and pepper to taste in 3 tablespoons oil over moderate heat, stirring, until onion is softened.
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4
Add chicken and spices and cook, stirring, until most of chicken begins to turn opaque on outside, about 2 minutes.
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5
Stir in vinegar and 1 1/4 cups beer, reserving remainder, and simmer, uncovered, stirring occasionally, until chicken is just cooked through, about 5 minutes.
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6
Transfer chicken with a slotted spoon to a bowl and boil sauce, stirring occasionally, until slightly thickened, about 5 minutes.
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7
Season sauce with salt and pepper and pour over chicken, stirring to coat.
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8
In a saucepan heat beans with reserved beer and 1/4 cup salsa over moderate heat, stirring, until mixture is of a spreadable consistency.
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9
In a 9-inch skillet heat remaining 1/2 cup oil over moderate heat until hot but not smoking and cook tortillas 1 at a time until softened but not crisp, about 5 seconds.
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10
With tongs transfer tortillas as cooked to paper towels to drain.
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11
In a bowl gently toss cheeses together.
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12
Preheat oven to 325F.
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13
and lightly oil a 13- by 9- by 3-inch glass or ceramic baking dish.
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14
In baking dish arrange 4 tortillas in one layer, overlapping slightly (tortillas will not cover bottom completely).
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15
Spread half of bean mixture evenly over tortillas in dish and top with half of chicken mixture.
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16
Sprinkle one third cheese over chicken and spread half of remaining salsa over cheese.
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17
Repeat layering of tortillas, beans, chicken, cheese, and salsa and top with remaining 4 tortillas, gently pressing them into salsa.
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18
Sprinkle remaining cheese over tortillas.
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19
Bake lasagne in middle of oven 35 minutes.
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20
Increase temperature to 425F.
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21
Continue baking lasagne until golden and bubbling, about 10 minutes more.
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22
Let lasagne stand 15 minutes.
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23
Serve lasagne with sour cream, cilantro, and jalapeno slices.
