Southwest torta

1 torte

Ingredients

Quantity Ingredient
2 cups Beans; cooked
1 Onion; diced
2 Jalapenos; diced
1 tablespoon Garlic; chopped
4 Onions; slivered
2 Pasilla chilies;soaked,dice
2 Red peppers; sliced
1½ cup Polenta
6 cups Water
4 tablespoons Butter
1 tablespoon Garlic; minced
1 tablespoon Basil; chopped
1 pack Flour tortillas
1½ pounds Jack cheese; sliced

Directions

BEAN PART

ONION PART

POLENTA PART

TO FINISH

Saute beans with onion, jalapeno and salt and pepper to taste in a little oil until tender. Caramelize onions, chilies and red peppers in oil over low heat until well browned. Boil water and slowly add polenta, whisking until smooth. Stir in butter, garlic, basil and salt and pepper and cook over low heat until thick, stirring occasionally, for about 30 min. In a 10 inch springform pan, lay a tortilla. Top with half of the polenta. Add half of the onion mixture, some cheese and another tortilla. Press down. Add half of the beans, some cheese, a tortilla, remaining beans, some cheese and another tortilla and press. Top with remaining polenta, onions and a tortilla, press and top with cheese. Bake in a 350 degree oven for 30 min, until brown and bubbly. Cool slightly and remove from pan. Slice in wedges and serve warm or at room temp with sour cream and salsa.

Source: The Calgary Herald July 9, 1995 Submitted By SHARON VERRALL On 08-16-95

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