Double cheese tortilla stacks

Yield: 6 Servings

Measure Ingredient
9 ounces Muenster or monterey jack cheese; shredded
9 \N 6-inch flour tortillas
6 tablespoons Minced red onion
6 tablespoons Minced; drained canned mild chili peppers
9 ounces Cheddar; asiago, or fontina cheese shredded
\N \N Black pepper

From: Sherri Eastman <eastman@...> Date: Fri, 30 Jun 1995 16:27:23 -0700 (From Lee Bailey's Long Weekends) These are a sort of a Mexican-Southwestern version of toasted cheese sandwiches. They are a snap to make and invite innovation. Incidentally if the top tortilla should cook too quickly and become too crisp, simply turn the stack over when it's done and press down lightly to flatten it out, then cut with the crisp side down.

Place a baking sheet in the oven and preheat to 450 degrees. Divide the shredded muenster cheese among 3 of the tortillas, leaving about ½ inch bare around the edges. Sprinkle each with 1 Tablespoon of the minced onion and chili pepper. Cover with another tortilla. This time top the tortilla with the cheddar and the balance of the minced onion and chili pepper.

Sprinkle with a little pepper. Top each stack with a third tortilla.

Carefully slide the tortilla stacks onto the heated baking sheet. Bake until edges are toasted and the cheese has melted, about 10 minutes. Remove with a spatula. Allow to cool for about a minute and cut each stack into 4 wedges. Serve 2 wedges per guest. Serves 6.



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