Torta De Calabacitas

Recipe Ingredients

5 tablespoons	75ml	Butter
1 tablespoon	15ml	Onion - chopped (large)
2 teaspoons	10ml	Ground cumin
3 teaspoons	15ml	Zucchini - (abt 1 1/4 lbs) - trimmed, grated (large)
3 teaspoons	15ml	Garlic cloves - minced (large)
3 tablespoons	45ml	Minced seeded jalapeños
		Salt - to taste
3		Flour tortillas - (11" dia)
12 oz	340g	Monterey Jack cheese - grated (abt 4 cups)

Recipe Instructions

Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion and cumin and saute until tender, about 9 minutes. Add zucchini and garlic to skillet. Saute until mixture is dry and zucchini is tender, about 14 minutes. Season with salt. Add jalapeños and cook 2 minutes. Transfer to bowl; cool.

Place 1 tortilla on oiled flat plate. Sprinkle 1/4 of cheese over evenly. Sprinkle 1/2 zucchini mixture over cheese. Sprinkle 1/4 of cheese over. Top with second tortilla. Sprinkle 1/4 of cheese over evenly. Sprinkle remaining zucchini mixture over cheese. Sprinkle last of cheese over. Top with last tortilla and press firmly to compact torta.

Heat 1 tablespoon butter in heavy 12-inch skillet over medium heat. Slide torta into skillet. Cover and cook until bottom is golden brown, about 4 minutes . Using spatula, slide torta onto plate. Add remaining 1 tablespoon butter to skillet. Invert torta into skillet. Cook until bottom is golden brown, about 4 minutes. Transfer to platter. Let stand 5 minutes. Cut into wedges and serve.

This recipe yields 4 to 6 servings.

Source:
Bon Appetit, April 1992

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.