Recipe - Double Cheese Tortilla Stacks

9 ounce Muenster or monterey jack
cheese; shredded
9 6inch flour tortillas
6 tablespoon Minced red onion
6 tablespoon Minced; drained canned mild
chili peppers
9 ounce Cheddar; asiago, or fontina
cheese shredded
Black pepper

From: Sherri Eastman eastman@solstice.jpl.nasa.gov

Date: Fri, 30 Jun 1995 16:27:23 0700

(From Lee Bailey's Long Weekends)

These are a sort of a MexicanSouthwestern version of toasted cheese
sandwiches. They are a snap to make and invite innovation. Incidentally
if the top tortilla should cook too quickly and become too crisp, simply
turn the stack over when it's done and press down lightly to flatten it
out, then cut with the crisp side down.

Place a baking sheet in the oven and preheat to 450 degrees. Divide the
shredded muenster cheese among 3 of the tortillas, leaving about One half inch
bare around the edges. Sprinkle each with 1 Tablespoon of the minced onion
and chili pepper. Cover with another tortilla. This time top the tortilla
with the cheddar and the balance of the minced onion and chili pepper.
Sprinkle with a little pepper. Top each stack with a third tortilla.
Carefully slide the tortilla stacks onto the heated baking sheet. Bake
until edges are toasted and the cheese has melted, about 10 minutes. Remove
with a spatula. Allow to cool for about a minute and cut each stack into 4
wedges. Serve 2 wedges per guest. Serves 6.

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