Cheese Stack
- SERVES
- 8
- COOK TIME
- 40 Min
Southwestern flavors for true cheese lovers. It's so easy but the finished wedges make you look like a professional chef.
What You'll Need
- 1 1/2 cup cottage cheese (1 16-ounce container yields about 2 cups)
- 1 pint (16 ounces) sour cream, divided
- 3 cups (12 ounces) shredded mozzarella cheese, divided
- 3/4 cup grated Parmesan cheese
- 1 (4 ounce) can chopped green chilies
- 4 flour tortillas (8 to 10 inches)
- 1 tablespoon sliced ripe olives
- 2 scallions, sliced
- 8 to 10 cherry tomatoes, cut in half
What to Do
-
Preheat oven to 350 degrees F.
-
In a large bowl, combine cottage cheese, 1-1/2 cups sour cream, 2 cups mozzarella cheese, Parmesan cheese, and green chilies.
-
Grease bottom and sides of a deep-dish pie plate (or a round baking dish that's about same size as tortillas). Place one tortilla in pie plate and cover with 1/3 of cheese mixture (about 1-1/3 cups). Repeat layers, ending with a tortilla.
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Bake 20 minutes, or until cheeses melt and just begin to bubble out from between tortillas.
-
Remove the oven and sprinkle with reserved cup of mozzarella cheese. Return to oven and bake an additional 5 minutes.
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Remove from oven and garnish top with olives, scallions, and tomatoes. Cut into wedges and serve topped with remaining sour cream.
Notes
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