GARLIC-ONION TORTILLA STACK
Provided by Guy Fieri
Categories side-dish
Time 16h50m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Add the garlic to a skillet over low heat with a little olive oil and cook until the garlic just squishes.
- Meanwhile, in a large skillet over medium heat, heat the canola oil. Add the onions and cook until lightly browned but not overly dark, about 5 minutes, stirring regularly. Add the butter and sugar and cook until the onions have thoroughly browned, 20 to 25 minutes.
- Add the roasted garlic, Parmesan, mayonnaise, cilantro and salt and pepper to taste and stir to combine. Remove from the heat, transfer to a medium bowl and set aside to cool. Cover and refrigerate for at least 4 hours.
- Reserve one-third of the mixture in the refrigerator to use to make the dipping sauce. Evenly spread the remaining mixture on the top of 11 of the tortillas. Stack the tortillas on top of one another and top with the remaining tortilla. Wrap the tortilla stack in plastic wrap and refrigerate for 12 to 24 hours to set up.
- Preheat a grill to medium. Cut the stack into 16 wedges. Using tongs, grill each wedge on the cut sides until it's warmed and grill marks appear.
- Mix the reserved onion mixture with the balsamic vinegar to make a dipping sauce; season to taste. Serve the wedges with the dipping sauce.
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.
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
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