EIGHT LAYER TORTILLA STACK
This is one of my all-time favorite meals. It is originally from Cooking Light magazine. It has been requested many times in my family for special occasions. Yum yum yum!
Provided by flower7
Categories Savory Pies
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, chiles, cilantro, oregano, chili powder & cumin. Saute 5 minutes or until tender. Add tomato juice and cook until thick, about 8 minutes.
- Divide vegetable mixture in half, combining black beans with one half and white beans with the other half. Mix well and set both aside.
- Mix cheeses together and set aside.
- Preheat oven to 325°F.
- Line a 9-inch pie plate with foil, allowing 6 inches of foil to extend over opposite edges of the plate. Repeat with another sheet of foil, crossing over the plate opposite the first piece. Coat foil generously with cooking spray.
- Place 1 tortilla in the bottom of baking dish.
- Spread 1 cup white bean mixture over tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
- Spread 1 cup black bean mixture over second tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
- Repeat until all tortillas, filling and cheese is used up, ending with cheese.
- Bring the edges of the foil up to center, folding to seal.
- Bake for 40 minutes; let stand out of oven for 10 minutes before unwrapping. Remove foil packet from pan; unwrap. Cut into wedges and serve with sour cream.
Nutrition Facts : Calories 557.9, Fat 16.2, SaturatedFat 7.4, Cholesterol 28.3, Sodium 700.2, Carbohydrate 77.5, Fiber 14.9, Sugar 5.5, Protein 27.6
POTLUCK HAM TORTILLA STACK
"This recipe was in a cookbook my mom gave me when I got married," recalls Eileen Stegall of Omaha, Nebraska. "I have added a few of my own touches. When I take it to a potluck, I always get requests for the recipe."
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the cream cheese, mayonnaise and Italian dressing until smooth. Stir in green pepper, onions and olives. , Spread about 1/2 cup over one tortilla. Top with a seventh of the ham. Repeat six times. Top with remaining tortilla. Cover and chill overnight. Cut into wedges.
Nutrition Facts : Calories 252 calories, Fat 15g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 1045mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 3g fiber), Protein 12g protein.
CHUCK WAGON TORTILLA STACK
Piling on loads of hearty flavor at mealtime is easy when I roll out this skillet specialty. I layer the meat mixture with tortillas in a deep skillet and let it simmer a little longer. It's easy to cut and spoon out of the pan. -Bernice Janowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef until meat is no longer pink; drain. Add the garlic, beans, tomatoes, corn, chilies, barbecue sauce, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid is reduced. , Coat a large deep skillet with cooking spray. Place one tortilla in skillet; spread with 1-1/2 cups meat mixture. Sprinkle with 1/3 cup cheese. Repeat layers three times. Cover and cook on low for 15 minutes or until cheese is melted and tortillas are heated through. Cut into wedges. Serve with toppings of your choice.
Nutrition Facts : Calories 539 calories, Fat 23g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 1383mg sodium, Carbohydrate 56g carbohydrate (12g sugars, Fiber 9g fiber), Protein 30g protein.
QUICK TORTILLA-STRING CHEESE SNACK
Kids might call it string cheese-but its deliciousness lies in the fact that it's a stick of mozzarella! And it's ideal for rolling in a tortilla with jam.
Provided by My Food and Family
Categories Home
Time 5m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Spread tortilla with jam; top with cheese. Roll up.
- Place, seam-side down, on microwaveable plate.
- Microwave on HIGH 15 sec. or just until warmed.
Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g
TORTILLA STACK WITH CHILI-TOMATO SAUCE
Provided by Marian Burros
Categories dinner, weekday, casseroles, main course
Time 45m
Yield 3 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Heat oil in large skillet. Saute onion and green pepper until onion is soft.
- Drain liquid from tofu and mash. Add to skillet with chili powder, cumin and coriander. Drain liquid from olives and add. Stir and cook until tofu has dried. Season with salt and pepper.
- Steam tortillas either by wrapping in aluminum foil and heating in oven or by steaming over hot water in steamer.
- Drain liquid from corn.
- In small casserole place 2 tortillas. Top with 1/3 of tofu mixture; top with 1/3 of corn and chili-tomato sauce. Repeat layering 2 more times, ending with chili-tomato sauce. Sprinkle with cheese. Bake for about 15 minutes, until mixture is bubbly and cheese has melted.
Nutrition Facts : @context http, Calories 581, UnsaturatedFat 22 grams, Carbohydrate 47 grams, Fat 35 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 10 grams, Sodium 1109 milligrams, Sugar 7 grams, TransFat 0 grams
CHEESE STACK
Make and share this Cheese Stack recipe from Food.com.
Provided by wife2abadge
Categories Cheese
Time 35m
Yield 8 wedges, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine cottage cheese, 1 1/2 c sour cream, 2 c mozzarella cheese, parmesan cheese, and green chilies.
- Grease bottom and sides of a deep-dish pie plate or small round baking dish.
- Place one tortilla in pie plate and cover with 1/3 of cheese mixture.
- Repeat the layers, ending with a tortilla.
- Bake at 350 degrees 20-30 minutes, or until cheeses melt and begin to bubble out from between the tortillas.
- Remove from oven and garnish the top with olives, scallions, and tomatoes.
- Cut into wedges and serve with remaining sour cream.
Nutrition Facts : Calories 381, Fat 22.1, SaturatedFat 12.5, Cholesterol 67.1, Sodium 792, Carbohydrate 22.2, Fiber 1.5, Sugar 2.7, Protein 23.3
VEGETARIAN TORTILLA STACK
"Nearly all the meals I make are meatless," writes Wendy Fenstermacher of Allentown, Pennsylvania. "This is one of my husband's favorites. If you like, you could vary the amount of jalapeno slices-or leave them out altogether. But I wouldn't!" -
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large nonstick skillet coated with cooking spray, saute peppers and onion in oil until tender. Stir in meat crumbles, cilantro and cumin; heat through. , Spread 1/4 cup salsa into a 9-in. deep-dish pie plate coated with cooking spray. Layer with one tortilla, a fourth of the meat crumble mixture, 1/4 cup salsa, 1/4 cup cheese, 2 or 3 jalapeno slices and 1 tablespoon olives. Repeat layers three times. Top with remaining tortilla, salsa, olives and jalapeno slices. , Cover and bake 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 335 calories, Fat 12g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 1111mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 22g protein.
HAM TORTILLA STACK
From Quick Cooking, this stack of cheese, ham and tortillas is sliced and served in the shape of a piece of pie, easy and yummy. A great make ahead dish
Provided by Dawnab
Categories Lunch/Snacks
Time 2h15m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Beat cream cheese, mayo and salad dressing together till smooth, stir in green pepper, onion and olives.
- On a plate, place 1 tortilla, spread with about 1/2 Cup of cheese mixture and 1/7th of the ham.
- Repeat six times and top with last tortilla.
- Cover and chill 2 hours or over night, cut into wedges to serve.
Nutrition Facts : Calories 334.2, Fat 22.2, SaturatedFat 10.1, Cholesterol 68.6, Sodium 1079.1, Carbohydrate 20.1, Fiber 1.8, Sugar 1.6, Protein 13.6
CHEESY TORTILLA ROLL-UP SNACK
Never underestimate the power of a cheesy ham and celery roll-up to conquer the midday munchies. Oh, and red grapes help, too!
Provided by My Food and Family
Categories Home
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Spread tortilla with dressing; top with ham, Singles and 1 celery stick.
- Roll up tortilla; wrap in plastic wrap. Place in resealable container.
- Add remaining celery sticks and grapes to container. Refrigerate until ready to serve.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 640 mg, Carbohydrate 27 g, Fiber 2 g, Sugar 12 g, Protein 10 g
VEGETABLE TORTILLA STACK
"These tasty layered tortillas are a hit with my children and grandchildren," reports Irene Muller of Wray, Colorado. "Nutritious vegetables are deliciously disguised in this snack."
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 stacks (4-6 servings each).
Number Of Ingredients 11
Steps:
- In a large skillet, saute peppers and onion in oil until tender. Stir in picante sauce; set aside. Meanwhile, cook frozen vegetables according to package directions; drain. Cool slightly; coarsely chop vegetables. , Place two tortillas on an ungreased baking sheet. Spread each with 1/3 cup refried beans and sprinkle with 1/3 cup of the pepper mixture. Top each with another tortilla. Spoon 1-1/2 cups vegetables over each tortilla and sprinkle with Monterey jack cheese. Top the last two tortillas with remaining beans and pepper mixture; place one on each stack. Sprinkle with cheddar cheese., Bake at 375° for 10-15 minutes or until heated through and cheese is melted. Garnish with cilantro and olives. Cut into wedges. Serve with sour cream and picante sauce.
Nutrition Facts : Calories 570 calories, Fat 31g fat (17g saturated fat), Cholesterol 80mg cholesterol, Sodium 1008mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 7g fiber), Protein 28g protein.
CHEESE ENCHILADA STACK
Make and share this Cheese Enchilada Stack recipe from Food.com.
Provided by roaringthunderbabe
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Spray square 8x8 baking pan with pam (the garlic one is good).
- Line pan with layer of corn tortillas.
- Top with 1/3 sauce, cheese, chilis, and onions.
- Top with second layer of tortillas.
- Top with second layer of 1/3 sauce, cheese, chilis, and onions.
- Top with final layer of tortillas.
- End with final layer of 1/3 sauce, cheese, chilis, and onions.
- Bake until bubbly (approximately 10-15 min.).
- You can use green sauce and 2 cups cubed chicken.
- Or black beans.
- Or ground beef seasoned with taco mix.
Nutrition Facts : Calories 563.9, Fat 30.4, SaturatedFat 18.3, Cholesterol 89.5, Sodium 1490, Carbohydrate 47, Fiber 7.5, Sugar 10.3, Protein 28.2
MEXICAN-STYLE TORTILLA STACKS
Tortillas layered with a creamy mixture of Neufchatel, cilantro and lime juice are baked until warm to make these tasty Mexican-style wedges.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 24 servings, one wedge each.
Number Of Ingredients 8
Steps:
- Preheat oven to 300ºF. Place Neufchatel, cilantro, lime peel, lime juice and chipotle powder in food processor; process, using pulsing action, until well blended. Stir in shredded cheese. Spread scant 1/4 cup of the Neufchatel mixture onto each of 6 of the tortillas; sprinkle each with 1 Tbsp. of the almonds. Stack cheese-topped tortillas to form three stacks of 2 tortillas each. Cover with remaining tortillas.
- Cut each stack into eight wedges. Wrap stacks individually in foil; place on baking sheet.
- Bake 10 to 15 min. or until heated through. Serve with the salsa.
Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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From foodtolove.co.nz
Cuisine MexicanCategory Midweek Dinner, Workday LunchesServings 4Total Time 50 mins
- Preheat oven to 180°C/160°C fan forced. Grease and line a 20cm springform cake pan with baking paper, letting paper hang over to help make removing stack easier.
- Heat oil in a medium saucepan over moderate heat. Add garlic and half the onion; cook and stir for 2 minutes or until onion softens. Add capsicum, canned tomatoes and taco seasoning mix; simmer for 12-15 minutes or until mixture thickens slightly. Remove from heat; stir in chicken.
- Place 1 burrito in base of prepared pan. Top with a third of the chicken mixture, then sprinkle with a quarter of the cheese. Repeat layers, finishing with cheese. Bake for 15-20 minutes or until cheese is melted and golden brown. Remove from oven. Stand in pan for 5 minutes.
- Combine remaining onion, corn, tomato and coriander in a small bowl. Remove stack from pan. Cut stack into wedges. Serve at once with sour cream and salsa.
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- Cover and bake 30 minutes. Uncover and sprinkle with remaining cheese. Bake 3 to 5 more minutes, or until cheese is melted. Cut into wedges and serve immediately.
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