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Queso Tortilla Torte recipe

Queso Tortilla Torte.

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.

  • Mix together the green chiles, scallionsand cumin.
  • Assemble 6 tortillas on sheet pans linedwith silicone paper, as follows:
    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.
  • Bake in oven at 375°F (190°C)for 8 to 10 minutes. Let stand 2 minutes.
  • Cut each torta in half; serve one halfatop the other. Or cut into quarters; do not stack. Garnish asdesired.

    Makes 6 servings.

    *May substitute 1/4 cup chopped cilantrofor the cumin.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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