recipe needed,2006 cityline show Rose Reisman,tortilla pie?

Question

Tried it once. delicious. But I can't seem to locate the recipe.

Answer 1

Layered Tortilla, Bean,tomato, And Cheese Pie

This is one of the most beautiful and delicious recipes to serve. A variety of colored tortillas looks amazing when sliced, exposing the tomato sauce, vegetables, and cheese. I often prepare a couple of these and freeze them, then bake them.

1 cup drained canned corn
2 tsp vegetable oil
1/2 cup chopped onions
2 tsp minced garlic
1 cup chopped sweet red peppers
1/2 cup chopped sweet green peppers
1-1/2 cups tomato pasta sauce
1-1/2 tsp dried basil
1 tsp each: chili powder and ground cumin
1-1/2 cups canned black beans, rinsed and drained
1-1/2 cups canned white kidney beans, rinsed and drained
1 cup shredded light mozzarella cheese
1/2 cup shredded light Cheddar cheese
2 tbsp grated Parmesan cheese
5 large (10-inch) flour tortillas

Preheat oven to 350°F (180°C). Spray a 9-inch (2.5 L) spring form pan with cooking spray.


1. In a nonstick saucepan sprayed with cooking spray, cook corn over medium heat, stirring often, for 8 minutes, or until slightly charred. Set aside. Add oil to pan and cook onions and garlic for 4 minutes, stirring occasionally. Stir in red and green peppers; cook for 3 minutes, stirring occasionally. Stir in tomato sauce, charred corn, basil, chili powder, and cumin; cover and cook, stirring occasionally, for 6 to 8 minutes, until slightly thickened. Remove from heat.

2. In a bowl, combine black beans and white kidney beans.Mash roughly and stir into vegetable mixture.

3. In a small bowl, combine mozzarella, Cheddar, and Parmesan cheeses.

4. Place a tortilla in prepared spring form pan. Spread with one-quarter of the vegetable–bean sauce. Sprinkle with one-quarter of the cheese mixture. Repeat layers three times, leaving a little cheese for the topping. Top with final tortilla; sprinkle with remaining cheese. Cover pan tightly with foil.

5. Bake for 20 minutes, or until heated through and cheese has melted. Cut into 8 wedges with a sharp knife.

Answer 2

Easy Banoffee Pie 1 - ready-made graham cracker pie crust (or make your own crust for a pie about 25cm across) 1 - (400 ml) can sweetened condensed milk 3 - bananas 300 - ml cream hot chocolate powder or cocoa, for dusting 1. Place the UNopened can of condensed milk (don't open the can!) in a saucepan and cover with water. 2. Bring the water to the boil then reduce slightly and let the can boil covered for 2 1/2 or 3 hours (if you're patient enough to wait for 3 hours it is better). 3. IMPORTANT- Don't ever let the saucepan boil dry. 4. Keep checking up on it and adding water if necessary. 5. Remove the can and wait a few minutes before opening it very carefully in the sink. 6. The condensed milk will look like creamy brown caramel. 7. Stir the caramel in the can with a fork to remove any lumps, then pour into your pie crust and let it cool, then refrigerate till cold. 8. Slice bananas thinly and lay them on top of the toffee filling. 9. Whip the cream and spread it over the bananas. 10. I usually just cover the bananas, but if you like more cream, spread it as thickly as you want. 11. Dust the cocoa or powdered drinking chocolate on top for effect, using a sieve. 12. Serve in thin slices with coffee. 13. Enjoy!

Answer 3

Is this the one?

Layered Tortilla, Bean,tomato, And Cheese Pie

This is one of the most beautiful and delicious recipes to serve. A variety of coloured tortillas looks amazing when sliced, exposing the tomato sauce, vegetables, and cheese. I often prepare a couple of these and freeze them, then bake them.

Servings:8

1 cup drained canned corn
2 tsp vegetable oil
1/2 cup chopped onions
2 tsp minced garlic
1 cup chopped sweet red peppers
1/2 cup chopped sweet green peppers
1-1/2 cups tomato pasta sauce
1-1/2 tsp dried basil
1 tsp each: chili powder and ground cumin
1-1/2 cups canned black beans, rinsed and drained
1-1/2 cups canned white kidney beans, rinsed and drained
1 cup shredded light mozzarella cheese
1/2 cup shredded light Cheddar cheese
2 tbsp grated Parmesan cheese
5 large (10-inch) flour tortillas

Preheat oven to 350°F (180°C). Spray a 9-inch (2.5 L) springform pan with cooking spray.

1. In a nonstick saucepan sprayed with cooking spray, cook corn over medium heat, stirring often, for 8 minutes, or until slightly charred. Set aside. Add oil to pan and cook onions and garlic for 4 minutes, stirring occasionally. Stir in red and green peppers; cook for 3 minutes, stirring occasionally. Stir in tomato sauce, charred corn, basil, chili powder, and cumin; cover and cook, stirring occasionally, for 6 to 8 minutes, until slightly thickened. Remove from heat.

2. In a bowl, combine black beans and white kidney beans.Mash roughly and stir into vegetable mixture.

3. In a small bowl, combine mozzarella, Cheddar, and Parmesan cheeses.

4. Place a tortilla in prepared springform pan. Spread with one-quarter of the vegetable–bean sauce. Sprinkle with one-quarter of the cheese mixture. Repeat layers three times, leaving a little cheese for the topping. Top with final tortilla; sprinkle with remaining cheese. Cover pan tightly with foil.

5. Bake for 20 minutes, or until heated through and cheese has melted. Cut into 8 wedges with a sharp knife.

Nutrition:298 calories
14 g protein
7.3 g fat, total
2.7 g fat, saturated
44 g carbohydrates
681 mg sodium
11 mg cholesterol
5.8 g fibre

Tips:Mashing the beans gives the tortilla pie a better texture. Be sure to cook the sauce so that it thickens, or it will be too loose.

Answer 4

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