| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Dujour03 |
1 |
servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
ROASTED POBLANO SAUCE
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
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9279 - BOBBY FLAY
Converted by MM_Buster v2.0l.
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