Cheese And Chili Tortilla Stack
A savory layered tortilla stack filled with melted cheeses, green chilies, olives, and green onions, perfect for a flavorful appetizer or hearty snack for cheese lovers.
Ingredients
Instructions
- Place one tortilla on a lightly greased rimmed baking pan and sprinkle evenly with 1/2 cup each of Jack and Cheddar cheese.
- Sprinkle 1 tablespoon each of diced green chilies and sliced green onions, and 1 to 2 teaspoons of sliced olives.
- Lightly sprinkle with Mexican seasoning or salsa.
- Cover with another tortilla and repeat layers until four tortillas are used.
- Top the stack with one more tortilla and brush it with melted butter or margarine.
- Make a second stack like the first.
- Bake uncovered in a 400°F oven until browned, about 25 to 30 minutes.
- Cut into wedges or squares as desired.
Tips & Substitutions
For added depth of flavor, consider mixing in some cooked ground beef or shredded chicken between the layers. Feel free to substitute the cheeses with pepper jack for a spicier kick, or use a blend of mozzarella and provolone for a milder taste. If you have fresh herbs like cilantro, sprinkle them on top before serving for a fresh touch.
Serving Suggestions
Cut the tortilla stack into wedges and serve with sour cream, guacamole, or your favorite salsa for dipping. This dish pairs beautifully with Spanish Rice(Casserole Dish) and a fresh salad for a complete meal. For a fun twist, try serving alongside a bowl of Race-Day Mexican Dip for an exciting appetizer spread.
Storage & Reheating
Store any leftover tortilla stacks in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes until warmed through and crispy. You can also microwave individual pieces for a quicker option, but they may lose some crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese And Chili Tortilla Stack contains roughly 367 calories, with 16g protein, 27g carbohydrates, and 23g fat. It is an excellent source of calcium (33% of the Daily Value), protein (32% of the Daily Value), and vitamin A (24% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 1244mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the tortilla stacks ahead of time. Assemble the layers, cover tightly with plastic wrap, and refrigerate. When ready to bake, simply remove the plastic wrap and bake as directed. This makes it a convenient option for parties or busy weeknights.
What can I substitute for the green chilies?
If you don't have diced green chilies, you can use jalapeños for a spicier flavor or bell peppers for a milder taste. Chopped canned tomatoes with green chilies also work well as a substitute, adding a bit of moisture and flavor to the dish.
Is there a vegetarian option for this recipe?
Absolutely! This recipe is already vegetarian-friendly. You can enhance it by adding layers of sautéed mushrooms or a mix of your favorite vegetables like zucchini and bell peppers. For a heartier option, consider adding black beans for extra protein.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).