Tuesday, 5 March 2013

Mexican Tortilla Cake

Mexican Tortilla Cake

5 lg yellow onions, chopped, finely
3tbsp olive oil
1pkg  cream cheese
10- 7" wheat flour tortilla or white flour tortilla
1 poblano pepper, skin charred, peeled and minced (red or green bell pepper can be substituted)
salt & pepper to taste
2tbsp white wine vinegar or any light coloured vinegar
1cup finely grated cheddar cheese (fine grate on side of box grater)

In a large skillet (I used cast iron) heat oil and saute onion 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 caramelize. Season with salt & pepper, add vinegar and cook for 1 more minute until it absorbs.  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, add cheddar , cooled onions, finely minced poblano, mix well.  Season to taste. (This can be 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(see picture) of another ending with a top.  Refrigerate for 1hr to firm up and cut in half then each half into 1/3's (see picture).
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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