Coyote's Duchess
Inactive
Back in the day when I was newly married (Heh. The first time 
), I began subscribing to Bon Appetit magazine. One of the recipes that caught my eye was from the column where specialty and "signature" dishes from restaurants across the country are obtained and published at a reader's requests.
While I don't remember the restaurant where it originated or even the city, this was called "Cheese Torte" (presumably because of the 'stacked' appearance) and it sounded really good. It has been a much requested favorite over the years and is really easy, especially if you have everything pre-cut and ready to "go" and make them in an assembly-line fashion.
The quantities are approximate, and will depend on the size of the tortillas you use. NOTE: Even using a smallish size tortilla will make a HUGE portion -- not that I ever had any complaints about that, mind you.
Cheese Torte
Serves one - adjust the quantities as needed
3 flour tortillas, lightly toasted (See my note above regarding size of tortilla!)
Place one toasted tortilla on large ovenproof plate.
Spread 1/3 C (or so) refried beans over tortilla, covering evenly.
Place second tortilla on top of first. Cover second tortilla with 1/8 C (or so) chopped fresh green pepper and 1/8 C (or so) chopped onion. Make sure they are well distributed over the tortilla. Cover the peppers and onions with 1/4 C (or so) Monterrey Jack Cheese.
Place third tortilla on top of second, and cover liberally with grated sharp cheddar. I use about 1/3 - 1/2 C. Make sure the entire top surface of the tortilla is covered.
Pour 1/2 C (or so) good salsa on top of the cheese, and make sure the cheese is covered. Try to get some of it 'dripped' down the side of the tortilla stack.
Place plate in 350° oven until cheeses are melted and bubbly - about 20 or so. Remove plate carefully to the table.
At the table, top with a "handful" of finely shredded lettuce and more warmed salsa (if more salsa is desired). Garnish with a generous dollop of sour cream and chopped black olives.
Undo the waistband of your britches.
~ ~ ~ ~ ~
It is a very easy dish to make, and while it doesnt have any meat, it is very filling due to the cheese and beans. If you're making more than one or two and don't have room in the oven to handle all of the plates at once, you can cover the ones you are holding with foil and that usually works OK, or use a warming tray.
), I began subscribing to Bon Appetit magazine. One of the recipes that caught my eye was from the column where specialty and "signature" dishes from restaurants across the country are obtained and published at a reader's requests. While I don't remember the restaurant where it originated or even the city, this was called "Cheese Torte" (presumably because of the 'stacked' appearance) and it sounded really good. It has been a much requested favorite over the years and is really easy, especially if you have everything pre-cut and ready to "go" and make them in an assembly-line fashion.
The quantities are approximate, and will depend on the size of the tortillas you use. NOTE: Even using a smallish size tortilla will make a HUGE portion -- not that I ever had any complaints about that, mind you.
Cheese Torte
Serves one - adjust the quantities as needed
3 flour tortillas, lightly toasted (See my note above regarding size of tortilla!)
Place one toasted tortilla on large ovenproof plate.
Spread 1/3 C (or so) refried beans over tortilla, covering evenly.
Place second tortilla on top of first. Cover second tortilla with 1/8 C (or so) chopped fresh green pepper and 1/8 C (or so) chopped onion. Make sure they are well distributed over the tortilla. Cover the peppers and onions with 1/4 C (or so) Monterrey Jack Cheese.
Place third tortilla on top of second, and cover liberally with grated sharp cheddar. I use about 1/3 - 1/2 C. Make sure the entire top surface of the tortilla is covered.
Pour 1/2 C (or so) good salsa on top of the cheese, and make sure the cheese is covered. Try to get some of it 'dripped' down the side of the tortilla stack.
Place plate in 350° oven until cheeses are melted and bubbly - about 20 or so. Remove plate carefully to the table.
At the table, top with a "handful" of finely shredded lettuce and more warmed salsa (if more salsa is desired). Garnish with a generous dollop of sour cream and chopped black olives.
Undo the waistband of your britches.
~ ~ ~ ~ ~
It is a very easy dish to make, and while it doesnt have any meat, it is very filling due to the cheese and beans. If you're making more than one or two and don't have room in the oven to handle all of the plates at once, you can cover the ones you are holding with foil and that usually works OK, or use a warming tray.