4 large flour tortillas (9-10 inches diameter)
1/2 pound grated cheese, either mild or sharp cheddar, or Monterey Jack
Beans, cooked (black beans, pinto beans)
Summer squash, chopped
Onions (green onions, red onions, onion greens)
Mushrooms (if using a lot, sauté first, to remove moisture)
Cooked shredded chicken, pork, or beef
Chiles, either from cooked green chiles, chopped pickled jalapenos, or salsa
Cumin and/or chili powder for extra heat
Thinly sliced iceberg lettuce dressed with vinegar and salt
1 Preheat oven to 350°F. Butter the bottoms and sides of a pie dish, approximately the same size as your tortillas (I used 10″ tortillas.)
This is what my layers looked like (I added the tomatoes and more cheese after this photo was taken, as I firmly believe “generous sprinkling of cheese” is a command to be taken extremely seriously.)
3. Top off your layers with one last flour tortilla. Spread a little butter over the surface of this tortilla.
4. Cover the dish with aluminum foil. Put in oven for 30 minutes on 350°F. Then remove the foil and increase the heat to 400°F. Cook for another 15-20 minutes, until the top is lightly browned and cheese is bubbly. Remove from oven. Let cool for 10 minutes before serving. Cut into quarters.
(The crack in the tortilla was on purpose. That was my last tortilla, it was cracked, and I figured it was only going to get cut anyway and that the generous sprinkling of cheese would hold it together. Plus, given that I abide by half-assed kitchen type mentality, I had nobody to impress, so what the hell.)
Serve with chopped avocados, shredded lettuce, cilantro, salsa, and/or sour cream. Serves 4.
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