Easter torta
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Green chili cream sauce | ||
| Jalapano salsa | ||
| 5 | 8-1/2 flour tortillas; | |
| 1½ | cup | Spinach; cooked chopped squeezed dry (divided use) |
| 1½ | cup | Black beans; cooked drained |
| 2 | Tomatoes; peeled seeded chopped | |
| ½ | cup | Onion; chopped |
| 2 | To 4 jalapenos, seeded minced | |
| 4 | Pasilla chilies; roasted peeled seeded (about 1/2 c chopped) | |
| 4½ | cup | Monterrey Jack cheese; grated (divided use) |
| 2 | Pohlano -=OR=- | |
| 2 | Anaheim chiles; roasted peeled seeded | |
| 1 | tablespoon | Cider vinegar; |
| 1 | teaspoon | Chili powder; |
| ½ | teaspoon | Salt; |
| 2 | tablespoons | Cilantro; chopped |
| ⅔ | cup | Evaporated silk milk; |
| ¼ | cup | Chicken broth; |
| 2 | cloves | Garlic; |
Directions
TORTA
JALAPENO SALSA
GREEN CHILI CREAM SAUCE
EASTER TORTA: Prepare Green chili Cream Sauce and Jalapheno Salsa and set aside. Coat a 8" springform pan with olive oil. Place first flour tortilla on bottom of pan. Spread on ¼ cup chili cream sauce; spread ¾ c of spinach over sauce; sprinkle 1 cup grated cheese. Layer second tortilla, pressing and smoothing so layer is even. Spread on ¼ cup cream sauce, top with black beans, then sparkle with 1 cup cheese. Top with third tortilla. Spread on ¼ cup cream sauce, ¾ salsa and 1 cup cheese. Layer forth tortilla. Spread on ⅓ cream sauce, ¾ cup spinach and 1 cup cheese. Top with fifth tortilla. Spread ¼ cup of cream sauce over top. Cut green chiles in triangles an arrange in a starburst pattern on top. Add 1 tablespoon salsa between each triangle strip. Mound ¼ cup grated cheese in center. Place torta on baking sheet; bake at 375 F. for 40 minutes.
Remove from oven; allow to sit 20 minutes. While torta is still warm, run a knife around sides; lift ring of springform pan. Cut into wedges. JALAPENO SALSA: In saucepan, simmer tomatoes, onion, chilies, vinegar, chili powder and salt for 10 minutes, until some of the liquid is reduced. Remove from heat and stir in cilantro. Cool and drain of excess liquid. GREEN CHILI CREAM CHEESE: Simmer chilies, evaporated milk, broth and garlic over medium heat for 20 minutes.
Cool for 10 minutes. Puree in a food processor or blender until smooth. Source: The San Diego Union-Tribune, Food Section, Apr. 13, 1995 + California Milk Advisory Board. Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 04-19-95