Corn tortillas stacked and filled with a seasoned mixture of mild green chiles and scallions, refried beans and three types of cheese.

Queso Tortilla Torte

1 cup green chiles, mild, diced, drained
3/4 cup scallions (green onions), chopped
1/2 tablespoon ground cumin*
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

 

Suggested garnishes: Sour Cream, hot peppers, red or green taco sauce.

1. Mix together the green chiles, scallions and cumin.
2. Assemble 6 tortillas on sheet pans lined with silicone paper, as follows:
   First Layer: Corn tortilla, 1/4 cup (about 2 ounces) green chile mixture and 2 tablespoons Wisconsin cheddar cheese.
   Second Layer: Corn tortilla, 1/2 cup Wisconsin Hot Pepper cheese.
   Third Layer: Corn tortilla, 1/3 cup (about 3 ounces) refried beans and 1/4 cup Wisconsin Monterey Jack cheese.
   Fourth Layer: Corn tortilla, 1/4 cup Wisconsin Monterey Jack cheese, 2 tablespoons tomato and 2 tablespoons Wisconsin cheddar cheese.
3. Bake in oven at 375°F (190°C) for 8 to 10 minutes. Let stand 2 minutes.
4. Cut each torta in half; serve one half atop the other. Or cut into quarters; do not stack. Garnish as desired.

Makes 6 servings.

*May substitute 1/4 cup chopped cilantro for the cumin.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.