Tasty Tangy Towering Tortilla Cake
Many layers of whole wheat tortillas smothered in caramelized onion and oozing with spicy Jalapeno & Poblano cheese. Visually stunning to serve to guests, friends or family as an appetizer or main if cut into larger wedges
|5||lg. yellow onions peeled, chopped finely|
|3 tbsp||olive oil|
|400 g||cream cheese, light or original|
|10||Dempsters Whole Wheat Tortillas|
|1||jalapeno pepper, diced (seeds should be removed if you do not like spice)|
|1||salt and pepper to taste|
|2 tbsp||white wine vinegar|
|1 cups||shredded cheddar cheese|
|1 cup||sour cream for garnish|
In a large skillet (I used cast iron) heat oil and saute onions on medium heat. Stirring constantly to not burn onions 5-10min. If too much liquid releases just continue cooking until moisture is evaporated and onions slightly caramelized. Season with salt & pepper, add vinegar and cook for 1 more minute until it absorbs and there is no liquid left.
Set aside to cool
On BBQ or on broil, char the skin of the poblano pepper, when it has cooled to the touch, scrape off burned skin with a knife, remove seeds. Core and dice finely.
In a mixer whip cream cheese, cheddar , cooled onions, finely minced poblano, jalapeno, mix well. Season to taste.
(This can be made and stored for 2-3 days ahead of time)
Spread 3-4 heaping tablespoon of mixture on tortilla, as evenly as possible, stacking one tortilla on top of another ending with a top. Refrigerate for 1hr to firm up and cut in half then each half into 1/3's
Grill on a BBQ for 1 min on each side to warm through and get grill marks or on a greased grill pan on stove top. Serve with dollop of sour cream.
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