GARLIC-ONION TORTILLA CAKE
Steps:
- Prepare the roasted garlic: Preheat the oven to 375 degrees. Cut the top 1/2 inch off the garlic heads and discard. Place the heads on a large piece of foil and drizzle with the olive oil. Wrap up foil tightly; place the package in a small baking dish. Roast until the garlic is soft and lightly browned, 1 hour.
- Meanwhile, prepare the tortilla cake: Combine the canola oil and onions in a large saute pan over medium heat. Cook for 5 minutes, stirring (don't over brown). Add the butter and sugar; cook, stirring to caramelize. Remove from the heat and let cool.
- Once cooled, mix the onions with the parmesan, mayonnaise and cilantro in a bowl. Squeeze the roasted garlic out of their skins and stir into the onion mixture. Refrigerate for at least 30 minutes.
- Set aside 1/3 of the onion mixture in the refrigerator for the dipping sauce. Spread 2 tablespoons of the remaining mixture on top of a tortilla and cover with another tortilla. Repeat, spreading and stacking the tortillas; finish with a tortilla with no mixture on top. Wrap the tortilla stack in plastic wrap and let set up for 12 to 24 hours in the refrigerator.
- After the stack has set up, cut into 16 wedges. Preheat a grill or grill pan; warm wedges over medium heat until both sides are marked. Combine the reserved onion mixture with the balsamic vinegar to make the dipping sauce.
GARLIC ONION TORTILLA STACK
The garlic onion stack turned out to be one of the number one selling appetizers at Johnny Garlic's restaurant, owned by Guy Fieri. This is from his cookbook, Guy Fieri's Food. Guy says this isn't difficult, but allow yourself enough time(it has to sit 12-24 hours in fridge) . Enjoy!
Provided by Sharon123
Categories Grains
Time 1h
Yield 6-8
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, heat the oil. Add the onion and cook for 5 minutes, stirring regularly, until lightly browned but not overly dark.
- Add the butter and sugar and cook until the onion has thoroughly browned and caramalized, about 20-25 minutes. Remove from the heat, move to a medium bowl, and set aside to cool down.
- Add the garlic, Parmesan cheese, mayonnaise, cilantro and salt and pepper to taste and stir to combine. Cover and chill in the fridge for at least 4 hours.
- Reserve 1/3 of the mixture in the fridge to use to make the dipping sauce.
- Evenly spread the remaining mixture on the top of all of the toritllas. Stack the tortillas on top of one another and top with the last tortilla. Wrap the tortilla stack in plastic wrap and refrigerate for 12-24 hours to set up.
- Preheat a grill to medium heat. Cut the stack into 16 wedges. Using tongs, grill each wedge on all sides until it is warmed and grill marks appear.
- Serve with the dipping sauce and enjoy!
Nutrition Facts : Calories 759.8, Fat 43.3, SaturatedFat 8.8, Cholesterol 21.5, Sodium 855.1, Carbohydrate 80.7, Fiber 5.7, Sugar 12.5, Protein 13.3
GRILLED TORTILLA AND ONION CAKE
Categories Cheese Dairy Onion Appetizer Broil Vegetarian Parmesan Summer Grill Chill Grill/Barbecue Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 8 slices
Number Of Ingredients 8
Steps:
- Prepare grill
- On a rack set about 5 inches over glowing coals toast tortillas lightly a few at a time, turning them once, until they begin to puff on each side but are still soft. Alternatively, tortillas may be toasted on a stove-top griddle over moderately high heat.
- In a large non-stick skillet cook onions in oil over moderately low heat, stirring occasionally, until soft, about 15 minutes. Transfer onions to a bowl and cool. Stir in parsley, Parmesan, 1/2 cup mayonnaise, and salt and pepper to taste.
- Spread onion mixture on 11 tortillas, stacking them, and top the stack with remaining tortilla. Wrap cake well in plastic wrap and chill at least 1 hour and up to 4 hours.
- Discard plastic wrap and with large sharp knife cut cake into 3/4-inch-wide slices (not wedges). Turn each slice onto its side and secure ends and middle with wooden picks.
- In a small bowl stir together vinegar and remaining 1/4 cup mayonnaise and brush some of mixture on a cut side of each slice.
- Grill slices, mayonnaise sides down, until golden brown, 3 to 4 minutes. Brush tops with remaining mayonnaise mixture, turn slices, and grill until golden brown, 3 to 4 minutes more.
- Alternatively, broil slices on rack of broiler pan about 4 inches from heat, mayonnaise sides up, until golden brown, 3 to 4 minutes. Turn slices and brush tops with remaining mayonnaise. Broil until golden brown, 3 to 4 minutes more.
- Discard wooden picks
GARLIC AND ONION TORTILLA CAKE
I got this recipe while watching Guy Fieri on Food Network and tried it. It sounds odd. But I was amazed how good it is. I'm posting it here for safe keeping.
Provided by kmergirl
Categories Lunch/Snacks
Time P1DT15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat, heat the oil. Add the onion and cook for 5 minutes, stirring to caramelize but not over brown. Add butter and sugar and cook until onions have nicely caramelized, about 15 minutes. Remove from heat and cool.
- Once cooled mix together the remaining ingredients except for the tortillas and vinegar; refrigerate for at least 4 hours.
- After mixture has had time to meld, set aside 1/3 of the mixture for the dipping sauce and evenly spread the remaining mixture on the top of 11 tortillas. Stack the tortillas on top of one another, with the last tortilla on top having no mixture spread on it. Wrap tortilla stack in plastic wrap and let set up for 12 to 24 hours in refrigerator.
- Heat a grill heat. Cut the stack into 16 wedges. Grill each wedge on each side until warmed and grill marks appear. Mix reserved mixture with balsamic vinegar for dipping sauce. Serve tortilla wedges with dipping sauce.
Nutrition Facts : Calories 892.5, Fat 58.9, SaturatedFat 11.6, Cholesterol 32.2, Sodium 843.2, Carbohydrate 80.9, Fiber 5.6, Sugar 16.1, Protein 13.2
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.
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