Corn tortillas stacked and filled witha seasoned mixture of mild green chiles and scallions, refriedbeans and three types of cheese.
Recipe: Queso Tortilla Torte
1 cup green chiles, mild, diced, drained
3/4 cup scallions (green onions), chopped
1/2 tablespoon ground cumin*
24 corn tortillas (6-inch diameter each)
1 1/2 cups (6 ounces) Wisconsin Cheddar cheese, shredded
3 cups (12 ounces) Wisconsin Monterey Jack Hot Pepper cheese,shredded
2 cups refried beans
3 cups (12 ounces) Wisconsin Monterey Jack cheese, shredded
3/4 cup tomatoes, dicedSuggested garnishes: Sour Cream, hot peppers,red or green taco sauce.
First Layer: Corn tortilla, 1/4 cup (about 2 ounces) green chilemixture and 2 tablespoons Wisconsin cheddar cheese.
Second Layer: Corn tortilla, 1/2 cup Wisconsin Hot Pepper cheese.
Third Layer: Corn tortilla, 1/3 cup (about 3 ounces) refriedbeans and 1/4 cup Wisconsin Monterey Jack cheese.
Fourth Layer: Corn tortilla, 1/4 cup Wisconsin Monterey Jackcheese, 2 tablespoons tomato and 2 tablespoons Wisconsin cheddarcheese.
Makes 6 servings.
*May substitute 1/4 cup chopped cilantrofor the cumin.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
Cinco de Mayo Picante Queso Dip — Lynn's RecipesIf the Queso Tortilla Torte recipe was useful and interesting, you can share it with your friends or leave a comment.