TORTA DE CALABACITAS

Torta de Calabacitas image

Yield Serves 4 to 6

Number Of Ingredients 8

5 tablespoons butter
1 large onion, chopped
2 teaspoons ground cumin
3 large zucchini (about 1 1/4 pounds), trimmed, grated
3 large garlic cloves, minced
3 tablespoons minced seeded jalapeños
3 11-inch flour tortillas
12 ounces Monterey Jack cheese, grated (about 4 cups)

Steps:

Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion and cumin and sauté until tender, about 9 minutes. Add zucchini and garlic to skillet. Sauté until mixture is dry and zucchini is tender, about 14 minutes. Season with salt. Add jalapeños and cook 2 minutes. Transfer to bowl; cool.
Place 1 tortilla on oiled flat plate. Sprinkle 1/4 of cheese over evenly. Sprinkle 1/2 zucchini mixture over cheese. Sprinkle 1/4 of cheese over. Top with last tortilla and press firmly to compact torta.
Heat 1 tablespoon butter in heavy 12-inch skillet over medium heat. Slide torta into skillet. Cover and cook until bottom is golden brown, about 4 minutes . Using spatula, slide torta onto plate. Add remaining 1 tablespoon butter to skillet. Invert torta into skillet. Cook until bottom is golden brown, about 4 minutes. Transfer to platter. Let stand 5 minutes. Cut into wedges and serve.