| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
April 1992 |
1 |
servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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.
Bon Appetit April 1992
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