Queso Tortilla Torta

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 Cheddar Cheese

Corn tortilla, 1/2 cup Hot Pepper Cheese

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

Corn tortilla, 1/4 cup Monterey Jack Cheese, 2 tablespoons tomato and 2 tablespoons 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.

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