Bean And Vegetable Tortilla Stacks

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 (6 ounce) package monterey jack pepper cheese
• 1 cup part-skim ricotta cheese
• 1 cup shredded carrot
• 1/2 cup chopped radish
• 1/4 cup ripe olives
• 1 (15 ounce) can garbanzo beans, drained
• 3 garlic cloves, halved
• 1/2 cup firmly packed parsley sprig
• 1 medium yellow onion (halved)
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cumin
• 12 (6 inch) corn tortillas
• 1 large pasilla dried red chili pepper
• 1 medium onion, quartered
• 4 garlic cloves
• 1 (28 ounce) can plum tomatoes, drained
• 1/2 teaspoon ground cumin
• 1/4 teaspoon hot sauce

Recipe

• 1 combine 1 cup of pepper jack cheese and next 4 ingredients; stir well, and set aside.
• 2 position knife blade in food processor bowl; add garbanzo beans and garlic. process bean mixture 1 minute, or until smooth.
• 3 add parsley sprigs, one half of the onion, lemon juice, and cumin; process 10 seconds or until onion is minced, scraping sides of processor bowl occasionally.
• 4 place 4 tortillas on an ungreased baking sheet. spread each with one-eighth of bean mixture; top with one eighth of the cheese mixture. repeat with remaining tortillas, bean mixture, and cheese mixture, ending with the 4 remaining tortillas. sprinkle remaining 1/2 cup of pepper jack cheese evenly over the stacks.
• 5 bake at 375° for 15 minutes or until thoroughly heated. cut each in half. garnish with the pepper rings, if desired. serve with red chile sauce.
• 6 red chile sauce:.
• 7 wash the chili; remove stem, seeds and veins. place chili in a bowl; add boiling water to cover. let stand 15 minutes or until chili is soft; drain and coarsely chop.
• 8 position knife blade in the food processor bowl; add chili, onion, and garlic. pulse 4 or 5 times or until finely chopped. add tomatoes, cumin, and hot sauce; process 1 minute or until smooth. yield: 2 cups.