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1. Sautee onion in olive oil until translucent, 1-2 minutes
2. Add garlic, mushrooms, carrots, summer squash, and pepper to the frypan and cook 5 minutes more just until vegetables are tender. Salt and pepper to taste
3. Assemble 4 stacks simultaneously on a baking sheet. Start with a tortilla, top with a large spoonful of vegetables, some grated cheese, and then another tortilla. Repeat layers, ending with a third tortilla.
4. Place tortilla stacks in preheated oven at 400F for 10-15 minutes, until cheese is melted and stacks are hot. Cut into quarters and serve warm with salsa, sour cream, avocado and/or chopped fresh cilantro.
From: Simply in Season
Featherstone Farm Recipes
Explore our recipe pages for lots of great ways to use your produce! (And please be patient as we port over our recipes to this new site).
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