5 tb Butter
1 lg Onion; chopped
2 ts Ground cumin
3 lg Zucchini; (about 1 1/4
; pounds), trimmed,
; grated
3 lg Garlic cloves; minced
3 tb Minced seeded jalapenos
3 Flour tortillas; (11-inch)
12 oz Monterey Jack cheese; grated
-(about 4
; cups)
Melt 3 tablespoons butter in heavy large skillet over medium heat. Add
onion and cumin and saute until tender, about 9 minutes. Add zucchini and
garlic to skillet. Saute until mixture is dry and zucchini is tender, about
14 minutes. Season with salt. Add jalapenos and cook 2 minutes. Transfer to
bowl; cool.
Place 1 tortilla on oiled flat plate. Sprinkle 1/4 of cheese over evenly.
Sprinkle 1/2 zucchini mixture over cheese. Sprinkle 1/4 of cheese over. Top
with last tortilla and press firmly to compact torta.
Heat 1 tablespoon butter in heavy 12-inch skillet over medium heat. Slide
torta into skillet. Cover and cook until bottom is golden brown, about 4
minutes . Using spatula, slide torta onto plate. Add remaining 1 tablespoon
butter to skillet. Invert torta into skillet. Cook until bottom is golden
brown, about 4 minutes. Transfer to platter. Let stand 5 minutes. Cut into
wedges and serve.
Serves 4 to 6.
Yields
1 servings
