Regina--Tortilla Pimiento Pie

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* Exported from MasterCook *

 

Tortilla Pimiento Pie

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Regina's Vegetarian Table

 

Amount Measure Ingredient -- Preparation Method

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1 dozen corn tortillas

vegetable oil to sauté

olive oil to sauté

6 bunches spinach -- washed

1 onion -- finely chopped

3 cloves garlic -- finely chopped

fresh or dried oregano

lemon pepper

6 roasted bell peppers -- mixed colors, chopped

1/2 cup sliced mushrooms

1/2 cup chopped tomatoes

1 cup monterey jack cheese -- grated

sauce:

1 cup olive oil

5 cloves garlic

pinch of salt

2 bunches cilantro -- (2-3)

avocado (optional)

 

Sauté the corn tortillas lightly in any type of vegetable oil to just soften

them. Layer 6 of them in a 2 inch deep pan, covering the bottom and up all of

the sides.

 

Sauté the spinach in olive oil for just long enough to wilt it, then spoon half

of it onto the tortillas in the baking dish, spreading them evenly.

 

Then in the same skillet, sauté the onion, garlic, oregano and lemon pepper in

some more olive oil until the onions have softened.

 

Add the roasted bell peppers, mushrooms and tomatoes and heat through. Layer

half of this mixture on top of the tortillas and spinach.

 

Then repeat these layers using the remaining 6 tortillas, and remaining

vegetables. Layer the cheese on the top to lightly cover. Bake at 325 degrees

for about 20 minutes to melt the cheese.

 

Place the sauce ingredients in a blender and pulse until smooth. Drizzle this

over the top of each portion.

 

Source:

" http://www.pbs.org/regina/recipes2/index.htm "

 

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Per Serving (excluding unknown items): 3152 Calories; 259g Fat (72.0% calories

from fat); 55g Protein; 172g Carbohydrate; 25g Dietary Fiber; 101mg Cholesterol;

1256mg Sodium. Exchanges: 9 1/2 Grain(Starch); 4 Lean Meat; 5 1/2 Vegetable; 49

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0