Recipe by Jessie B
Delicious and easy. Low Calorie, good vegetarian meal!!! My fiancee found this recipe in a Vegetarian Cookbook, but I have made a few alterations.
Top Review by ksduffster
I found this just before leaving work tonight and I decided to make it for dinner. I actually took so many liberties with the recipe that I almost can't say that I followed it, but what I did whip up was very tasty and satisfying. I couldn't find any dried pasillas at the grocery store, so I bypassed the chili sauce. Also, instead of puree-ing the beans (partly because I don't have a food processor), I used some prepared roasted red pepper hummus. I added a little Tabasco sauce in the cheese mixture to make up for the lost heat of the chili sauce. Other than that, I followed the recipe exactly! ;-) Hopefully next time I will be able to find all of the ingredients and I will have the time (and a food processor) to make the bean mixture. Thanks Jessie! I will definitely be making this again!
- 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
red chili sauce
- 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
Directions See How It's Made
- Combine 1 cup of pepper jack cheese and next 4 ingredients; stir well, and set aside.
- Position knife blade in food processor bowl; add garbanzo beans and garlic. Process bean mixture 1 minute, or until smooth.
- 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.
- 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.
- 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.
- Red Chile Sauce:.
- 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.
- 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.