20 Threeinch flour tortillas
1/4 c Roasted garlic puree
2 White onions; sliced thin
-and
; grilled
1 c Monterey Jack cheese
Salt and freshly ground
-pepper
Olive oil
2 tb Ancho powder
-ROASTED POBLANO SAUCE-
2 Poblanos; roasted, peeled,
; and seeded
1/4 md Red onion; chopped
2 tb Fresh lime juice
3/4 c Olive oil
1/2 c Spinach leaves
2 ts Honey
Salt and freshly ground
-pepper
For each torta, lay out 4 tortillas and layer with roasted garlic puree,
onions, and cheese and season with salt and pepper. Top with fifth
tortilla. Brush with olive oil and dust with ancho powder. Bake at 450
degrees for 68 minutes or until crispy and cheese has melted.
Roasted Poblano Sauce:
In a blender, combine the poblanos, onion, and lime juice and blend until
smooth. While the blender is still running, add the oil slowly until
emulsified. Add the spinach and blend until smooth. Add the honey and
season to taste with salt and pepper. Yield: 1 1/2 cups
Yields
1 servings
