Mexican Torte |
| Name: |
Lori Lambertsen |
| Base: |
Quantico Marine Corps Base |
| Recipe: |
Ingredients
1 pkg burrito size flour tortilla (between 8-10 tortillas)
1 pkg 8 oz cream cheese – softened (approx 1-2 hours sitting on counter)
1 16 oz jar of your favorite salsa – I sometimes use thick and chunky and sometimes not…whatever your preference
3 green onions – chopped – use the white and green parts
Mix the cream cheese, salsa and onions in a bowl. I use a wire whisk---the cream cheese gets stuck in the whisk but that is the price you pay for good food. Just keep shaking it out until the cream cheese is in real tiny pieces – smaller than peas definitely.
Lay one tortilla on a plate, place a heaping tablespoon of the cream cheese mixture on the tortilla and spread thinly across the tortilla. Make sure to get as close to the edge as possible. This will be thin but that is how it is supposed to be. Continue layering the tortillas and mixture ending with a tortilla. If you have mixture left over you can lift off the tortillas and fill in with mixture until all is used. Wrap the torte tightly with aluminum foil and refrigerate for at least 3 hours. Unwrap and cut like a pie – 16 slices minimum. Cover and keep in refrigerator until just minutes before serving. The torte will dry out if left out very long. And no one likes a dry torte. Keep leftovers, if there are any, in either a zip lock bag in refrigerator or tightly wrapped in foil.
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