Try one of our Mexican recipes from the
Tex-Mex Cafe. Some of the recipes are burritos, tacos, quesadillas, fajitas,
enchilada and chili recipes.
Asparagus and Cheese Tortilla Tart
4 C. water
1 lb. asparagus
2 C. grated cheddar and Monterey jack cheeses
1 T. ground cumin
1-1/2 C. tomato sauce
4 8-inch soft flour tortillas
Using a large saucepan, bring the water to boil over high heat to blanch the
Prepare the asparagus by bending each spear until the bottom snaps off. Save
these ends for soup or stock, if you'd like. Chop the spear into 2-inch pieces.
When the water boils, drop the chopped asparagus into the water.
Cook a scant minute, drain and run the asparagus under cold running water. The
color should deepen into a vivid green. Drain once again, and set the asparagus
aside to drip-dry.
Mix the cheese and cumin together. Set aside.
Begin assembling the tart about a half-hour before eating.
Pour about 1/4 cup of tomato sauce in the bottom of the 9-inch cake pan. Spread
to coat the pan lightly. Place 1 tortilla on top. The 8-inch tortilla will fit
nicely, you may need to overlap smaller ones or fold bigger ones. Spread another
1/4 cup of sauce on top of the tortilla, along with 1/2 cup of the cheese and
1/3 of the blanched asparagus.
Top with a second tortilla, and repeat until you have three layers of filling in
the pan. Top with a final tortilla.
Sprinkle the remaining 1/2 cup grated cheese on the top tortilla. Cover the pan
Bake on the middle rack of a pre-heated 350-degree oven for 20 minutes, or until
the asparagus has just cooked through and the cheese is bubbling.
Serve, cutting the tart into four sections. Makes four entree-size portions. You
can make smaller slices, of course, if serving as a snack, a first course or as
part of a larger meal.