Last night I made a stacked tortilla pie and a simple salad. It was very tasty!
I used a recipe from Too Hot Tamales and modified it a bit. I'll post both the salad recipe, and tortilla pie recipe at the end.
Right before they go into the oven.
Out of the oven.
I made a simple salad to go with it. It was good, but something not quite as tangy would have been better–like a mexican rice dish.
I usually make this very easy vinegarette dressing.
Staci was on hand to help.
Stacked Tortilla Pie
24 corn tortillas
1 pound of grated Monterey Jack cheese
2 cups of red enchilada sauce ( you can make a home made sauce, I chose Hatch roasted tomato enchilada sauce from a can)
6 jalepenos seeded, sliced thinly
1 medium onion diced
1 bunch of cilantro chopped, leaf only
1 cup of grated farmers cheese for topping
For the filling: in a large bowl, mix the grated cheese, diced onion, chopped cilantro, and sliced jalepenos
Heat the enchilada sauce in a large saucepan or skillet over medium high.
Dip a tortilla in the enchilada sauce until it is completely coated, and place on a large baking sheet. Scatter 2 tablespoons of cheese filling on top of tortilla and repeat until you have 6 stacks, each containing 4 tortillas.
Bake in a 350 degree oven until the pies are heated through and cheese is melted. 20 minutes.
To serve, pour 1/4 cup of remaining enchilada sauce on to a dinner plate, and place stacked pie on plate with a spatula. Top with grated farmers cheese.
*When I make this again, I will add shredded lettuce on top, and I also think cooked shredded chicken breast would be good in the cheese mix.
Simple Summer Salad
Washed mixed greens
Grape tomatoes cut in half
2/3 of a cucumber, seeded
1/2 small red onion sliced thin
Dressing (this is a great simple dressing when you don't have fresh ingredients on hand)
3 parts good quality olive oil
1 part vinegar (you can use balsamic, or red wine vinegar)
freshly ground pepper
Toss greens, cucumber, tomatoes, and onion into a bowl.
In a small bowl, whisk together oil and vinegar, add seasonings to taste, and whisk again. You can also add a small pinch of sugar to take the edge off.