Servings: 6 or 48
Ingredients:
For 6 servings:
1 cup green chiles, mild, diced, drained
3/4 cup scallions, chopped
1/2 tablespoon cumin, ground
24 corn tortillas (6 inch diameter each)
1 1/2 cups (6 ounces) Wisconsin Cheddar cheese, shredded
3 cups (12 ounces) Wisconsin Monterey Jack Hot Pepper cheese, shredded
2 cups Refried beans
3 cups (12 ounces) Wisconsin Monterey Jack cheese, shredded
3/4 cup tomatoes, diced
For 48 servings:
1/2 gallon green chiles, mild, diced, drained
1 1/2 quarts scallions, chopped
1/4 cup cumin, ground
192 corn tortillas (6 inch diameter each)
3 quarts (3 pounds) Wisconsin Cheddar cheese, shredded
1 1/2 gallons (6 pounds) Wisconsin Monterey Hack Hot Pepper cheese, shredded
1 gallon Refried beans
1 1/2 gallons (6 pounds) Wisconsin Monterey Jack cheese, shredded
1 1/2 quarts tomatoes, diced
Cooking Directions:
Mix green chiles with scallions and cumin. Assemble tortillas on sheet pans lined with silicone paper, as follows:
Corn tortilla, #16 scoop (about 2 ounces) green chile mixture and 2 tablespoons Wisconsin Cheddar cheese
Corn tortilla, 1/2 cup Wisconsin Hot Pepper cheese
Corn tortilla, #16 scoop (about 3 ounces) refried beans and 1/4 cup Wisconsin Monterey Jack cheese
Corn tortilla, 1/4 cup Wisconsin Monterey Jack cheese, 2 tablespoons tomato and 2 tablespoons Wisconsin Cheddar cheese.
Bake: in a conventional oven at 375° F for 12 to 14 minutes; or in a convection oven at 375° F for 8 to 10 minutes. Let stand 2 minutes. Cut each torta in half; serve one half atop the other. Or cut into quarters; do not stack. Suggested garnishes include, dairy Sour Cream, hot peppers, red or green taco sauce.
Note: May substitute 1/4 cup (or 2 cups for 48 servings) chopped cilantro for the cumin.