Wednesday, June 24, 2009
This was our dinner last night. I discovered the recipe on Simply Recipes (http://simplyrecipes.com). Tom lived in Corpus Christi until he was seven, so he grew up eating hot and spicy. Lots of great ingredients and fresh flavors in this, plus wonderful gooey melted cheese!!! Be sure to let this rest for a few minutes before you serve it; it will hold together better.
When making this, brush butter on the bottom of the pie pan to keep the tortillas from sticking, and on the top of the last tortilla, for flavor and to help it brown. Don't skip the butter!
* 4 large flour tortillas (9-10 inches diameter)
* 1/2 pound grated cheese, mild or sharp cheddar, Monterey Jack or Mexican blend
Potential filling ingredients:
* 1 can black beans, rinsed & drained
* 1 Tomato, chopped
* 1 can whole kernel corn
* Onions (green onions or red onions, diced)
* Sliced black olives, drained
* Cooked shredded chicken, pork, or beef (I didn't add this)
* Chiles, either from cooked green chiles or chopped pickled jalapenos
* Cumin, pepper and/or chili powder for extra flavor
1) Preheat oven to 350°. Butter the bottom and sides of a pie pan, approximately the same size as your tortillas (I used a 10-inch pyrex pie dish for 10-inch tortillas).
2) Place one tortilla on the bottom of the buttered pie pan. Sprinkle shredded cheese over the tortilla. At this point, begin to add filling ingredients, and layering the tortillas. Make sure each layer has a generous sprinkling of cheese. I used cheese, black beans, corn and green onion on the first layer. I added another tortilla on top of that with more cheese, chopped tomato, chopped pickled jalapenos and sliced black olives. I also sprinkled a little cumin, pepper and chili powder on this layer. I added another tortilla with more shredded cheese, more black beans, corn, tomatoes and onions. Top off your layers with one last flour tortilla. Spread a little butter over the top of this tortilla. NOTE: I did not add any meat to this.
3) Cover the dish with aluminum foil. Put in oven for 40 minutes at 350°. Remove the foil and increase the heat to 400°. Bake for another 10 minutes, until the top is lightly browned. Remove from oven. Let cool 10 minutes before serving. Cut into quarters.
Serve with chopped avocados, sliced black olives, green onion, shredded lettuce, cilantro, salsa and sour cream.