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Name: Tortilla Stack-Up
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: Mexican
Ingredients: 3 c Shredded jack cheese; 3 c Cheddar cheese shredded; 1 1/4 c Thinly sliced; 10 8 8" flour tortillas

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INGREDIENTS

3 c Shredded jack cheese
3 c Cheddar cheese ; shredded
1 1/4 c Thinly sliced
10 8 8" flour tortillas

INSTRUCTIONS

green onions 1 c chopped green chiles 2 tb melted butter An easy to make appetizer. Assemble the layers ahead, and bake just before serving. 16 appetizer size servings Preheat oven to 400^. Lightly butter two 8 " round layer cake pans. Place one tortilla in each pan. Combine cheese in bowl. Sprinkle 2/3 cup combined cheeses over each tortilla. Top with generous tablespoon each of green onion and chilies. Top with another tortilla. Repeat until there are four layers in each pan. Top with fifth tortilla. Brush tops with melted butter. (The stacks can be prepared several hours in advance or even a day ahead, refrigerated, and then baked just before serving.) Bake stacks, uncovered, in preheated hot oven 400^ for 20 minutes or until cheese is melted and tops are lightly browned. Let cool 5 minutes. Invert serving platter over cake pan; carefully flip and turn stack-up out onto platter. Repeat with second pan. Cut each stack into 8 wedges. Serve with salsa and sour cream if desired. Posted on GEnies Food & Wine RT by C.FERRELL2 [CAROL] on 9/21/93 MM By QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS; SWOODWARD/NVN) Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Tortilla Stack-Up

3 c Shredded jack cheese
3 c Cheddar cheese shredded
1 1/4 c Thinly sliced
10    8 8" flour tortillas

green onions 1 c  chopped green chiles 2 tb melted butter  An easy to make  appetizer.  Assemble the layers ahead, and bake just before serving. 16  appetizer size servings  Preheat oven to 400^.  Lightly butter two 8 "  round layer cake pans. Place one tortilla in each pan. Combine cheese in  bowl. Sprinkle 2/3 cup combined cheeses over each tortilla. Top with  generous tablespoon each of green onion and chilies. Top with another  tortilla. Repeat until there are four layers in each pan. Top with fifth  tortilla. Brush tops with melted butter.  (The stacks can be prepared  several hours in advance or even a day ahead, refrigerated, and then baked  just before serving.)  Bake stacks, uncovered, in preheated hot oven 400^  for 20 minutes or until cheese is melted and tops are lightly browned. Let  cool 5 minutes. Invert serving platter over cake pan; carefully flip and  turn stack-up out onto platter.  Repeat with second pan. Cut each stack  into 8 wedges.    Serve with salsa and sour cream if desired.    Posted on GEnies Food & Wine RT by C.FERRELL2 [CAROL] on 9/21/93  MM By  QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS; SWOODWARD/NVN)    Recipe By     :    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (42g)
Recipe Makes: 16 Servings

Calories: 164
Calories from Fat: 121 (74%)

Amt Per Serving		% DV

	Total Fat 13.4g	18 %
	Saturated Fat 8.5g	43 %
	Monounsaturated Fat 3.8g
	Polyunsanturated Fat 0.4g
Cholesterol 41.1mg		13 %
Sodium 245.1mg		8 %
Potassium 37.9mg		1 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.4g
Protein 10.5g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 164

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