| Ingredients |
- 12 corn tortillas
- 1 T vegetable oil
- 1 red onion, thinly sliced
- 1 large whole portobello mushroom, thinly sliced
- 2 carrots, thinly sliced
- 1 medium zucchini, thinly sliced
- ˝ t salt
- pepper
- 1˝ c Monterey Jack, grated
- 1 c salsa
- 4-8 T sour cream
- ˝ c scallions, chopped
|
| Directions |
Arrange tortillas directly on oven rack so that they don't overlap,
then turn on oven at 400. (You may need to do this in two batches.) Bake for
about 5 minutes, until hardened. Leave oven on and use tongs to transfer
tortillas to a plate. Meanwhile, heat oil over medium heat, add
onion, and sauté, stirring frequently, for 3-4 minutes. Add vegetables and
continue cooking, stirring occasionally, until vegetables are just tender,
about 5 minutes. Remove from heat and add salt and pepper.
Place four tortillas on baking sheet, spread a couple spoonfuls of
vegetables on each on, top with each, and place a tortilla on top. Repeat so
that you have four stacks with three tortillas each.
Bake for 10 minutes until hot and melty. Servie with sides of
salsa, sour cream, and scallions. |
Recipe:
Stacked Tortillas
