Best Garlic Onion Tortilla Stack Recipes

GARLIC-ONION TORTILLA STACK

Steps:

• Add the garlic to a skillet over low heat with a little olive oil and cook until the garlic just squishes.
• Meanwhile, in a large skillet over medium heat, heat the canola oil. Add the onions and cook until lightly browned but not overly dark, about 5 minutes, stirring regularly. Add the butter and sugar and cook until the onions have thoroughly browned, 20 to 25 minutes.
• Add the roasted garlic, Parmesan, mayonnaise, cilantro and salt and pepper to taste and stir to combine. Remove from the heat, transfer to a medium bowl and set aside to cool. Cover and refrigerate for at least 4 hours.
• Reserve one-third of the mixture in the refrigerator to use to make the dipping sauce. Evenly spread the remaining mixture on the top of 11 of the tortillas. Stack the tortillas on top of one another and top with the remaining tortilla. Wrap the tortilla stack in plastic wrap and refrigerate for 12 to 24 hours to set up.
• Preheat a grill to medium. Cut the stack into 16 wedges. Using tongs, grill each wedge on the cut sides until it's warmed and grill marks appear.
• Mix the reserved onion mixture with the balsamic vinegar to make a dipping sauce; season to taste. Serve the wedges with the dipping sauce.

GARLIC ONION TORTILLA STACK

Steps:

• In a large skillet over medium heat, heat the oil. Add the onion and cook for 5 minutes, stirring regularly, until lightly browned but not overly dark.
• Add the butter and sugar and cook until the onion has thoroughly browned and caramalized, about 20-25 minutes. Remove from the heat, move to a medium bowl, and set aside to cool down.
• Add the garlic, Parmesan cheese, mayonnaise, cilantro and salt and pepper to taste and stir to combine. Cover and chill in the fridge for at least 4 hours.
• Reserve 1/3 of the mixture in the fridge to use to make the dipping sauce.
• Evenly spread the remaining mixture on the top of all of the toritllas. Stack the tortillas on top of one another and top with the last tortilla. Wrap the tortilla stack in plastic wrap and refrigerate for 12-24 hours to set up.
• Preheat a grill to medium heat. Cut the stack into 16 wedges. Using tongs, grill each wedge on all sides until it is warmed and grill marks appear.
• Serve with the dipping sauce and enjoy!

GARLIC-ONION TORTILLA STACK

Steps:

• Watch how to make this recipe.
• Add the garlic to a skillet over low heat with a little olive oil and cook until the garlic just squishes.
• Meanwhile, in a large skillet over medium heat, heat the canola oil. Add the onions and cook until lightly browned but not overly dark, about 5 minutes, stirring regularly. Add the butter and sugar and cook until the onions have thoroughly browned, 20 to 25 minutes.
• Add the roasted garlic, Parmesan, mayonnaise, cilantro and salt and pepper to taste and stir to combine. Remove from the heat, transfer to a medium bowl and set aside to cool. Cover and refrigerate for at least 4 hours.
• Reserve one-third of the mixture in the refrigerator to use to make the dipping sauce. Evenly spread the remaining mixture on the top of 11 of the tortillas. Stack the tortillas on top of one another and top with the remaining tortilla. Wrap the tortilla stack in plastic wrap and refrigerate for 12 to 24 hours to set up.
• Preheat a grill to medium. Cut the stack into 16 wedges. Using tongs, grill each wedge on the cut sides until it's warmed and grill marks appear.
• Mix the reserved onion mixture with the balsamic vinegar to make a dipping sauce; season to taste. Serve the wedges with the dipping sauce.