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Queso Tortilla Torta

Servings: 6


1 cup green chiles, mild, diced, drained
3/4 cup scallions, chopped
1/2 tablespoon cumin, ground
24 corn tortillas (6 inches)
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

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 cheddar

Corn tortilla, 1/2 cup Monterey jack hot pepper

Corn tortilla, #16 scoop (about 3 ounces) refried beans and 1/4 cup Monterey jack

Corn tortilla, 1/4 cup Monterey jack, 2 tablespoons tomato and 2 tablespoons cheddar.

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.

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