Tortilla Stack Recipes

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.

Steps:

• In 5 quart Dutch oven over medium high heat, add 1 T salad oil. Once oil is hot, add onions and sauté until golden brown. Remove onion and set aside. Add 1 T more of oil to hot pan to heat. Add steak and sear until well browned on both sides.
• Add onion back to Dutch oven, taco seasoning mix, salt, pepper, and water over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 ½ to 2 hours until meat is very tender and falls apart when tested with a fork.
• When meat is done, remove steak from pan and transfer to a plate. Shred meat with a couple of forks. Return meat back to pan and cook uncovered, stirring occasionally with wooden spoon, until liquid has absorbed; keep warm if using that same day or you can cook up to this point the day before and refrigerate. If making the beef a day ahead keep in mind to reheat before proceeding.
• In a 10" skillet over medium high heat, add 1 T vegetable oil, cook one tortilla until lightly browned and puffy. Turn tortilla over and repeat, so that both sides are golden brown.
• Remove tortilla to cookie sheet; keep warm. Repeat with remaining tortillas, using 1 T oil for each.
• On serving plate, place one tortilla. Spread one-fourth of sour cream evenly on tortilla. Top with one-third of meat mixture, then spoon 1/3 of salsa over top, then one-fourth of chopped avocado. Repeat layering two more times.
• Place the fourth tortilla over the top. Dot with sour-cream and spread evenly, sprinkle with chopped tomato and remaining avocado.
• To serve, slice as you would a cake. Serve and enjoy.

Steps:

• Make the Salsa de Chile Colorado:
• Preheat the oven to 350 degrees.
• In a medium-size skillet, over a medium heat, fry each tortilla in a little of the oil until just cooked, but not crisp. Dip each tortilla, as you build the stacks, quickly into the Salsa de Chile Colorado, just to moisten.
• In an ovenproof baking dish large enough to hold 4 of the blue corn tortillas, side by side without touching, place the first 4 tortillas.
• Top each tortilla with 1/4 cup of the cooked chicken. Top the chicken with 1/4 cup of the grated cheese. Sprinkle the cheese with 1 teaspoon of the pine nuts and 1 teaspoon of the cilantro. Repeat layering 4 tortillas, 1/4 cup chicken, 1/4 cup cheese, 1 teaspoon pine nuts, and 1 teaspoon cilantro and finally top with the last 4 tortillas. You should have 4 stacks.
• Pour the remaining Salsa de Chile Colorado over all the stacks.
• Bake for about 15 to 20 minutes. Transfer each stack to a plate, garnish with the red onion and the lime wedges, and serve immediately.
• On a comal, over a medium-high heat, toast the chiles until fragrant, about 30 to 60 seconds. Cover with the chicken stock and allow to soften, about 20 minutes.
• In a blender, place the chiles and stock. Blend until chopped. Add the garlic, oregano, cumin, vinegar, tomato, and salt and pepper. Blend until very smooth.
• Over a medium heat, in a heavy skillet, heat the oil. Pour the sauce into the oil and cook for about 10 minutes.

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.

Steps:

• In a large mixing bowl, beat the cream cheese, mayo 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 shell.
• Cover and chill overnight. Cut into wedges.

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.

Steps:

• Brown ground beef until crumbly.
• Drain fat.
• Add spaghetti sauce mix, seasoned salt, tomatoes, tomato sauce, water and green chilies; blend thoroughly.
• Simmer slowly 10 minutes.
• Meanwhile, combine ricotta and eggs; blend well.
• Spread mixture evenly on tortilla.
• Spread 1 cup of meat sauce in 12x8x2-inch baking dish.
• Place two cheese topped tortillas side by side in the dish.
• Spread 1/3 cup of meat mixture and 1/3 cup grated cheese over each.
• (I actually make this a single layer by filling in the areas with tortillas cut in half).
• Repeat until each stack contains 3-4 layered with meat sauce and cheese.
• Bake in 350°F oven for 30 minutes.
• Let stand 5 minutes before cutting.

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.

Steps:

• Fry tortillas in oil until lightly crisp.
• Pat dry on paper towels.
• Heat oven to 375*F.
• Spread refried beans on 4 tortillas.
• Place tortillas on 2 ungreased baking sheets.
• Place a second tortilla on top of each of the tortillas with beans.
• Evenly divide onions, chilies, Monterey jack cheese and peppers and sprinkle on second tortilla layers.
• Cover with third tortillas.
• Sprinkle this layer with cheddar cheese.
• (Can be prepared ahead up to this point) Pour picante sauce over top of each stack and bake for 15 to 20 minutes until heated through and cheese is melted.
• Use a spatula to carefully transfer each stack to individual plates.
• Just before serving, top with a tablespoon of sour cream and garnish with black olives.