Tortilla Stack-Ups - cooking recipe

Ingredients

10 flour tortillas (8-inch)
3/4 lb. Monterey Jack cheese, shredded (about 3 c.)
3/4 lb. Cheddar cheese, shredded (about 3 c.)
2 cans (4 oz. each) green chilies, drained and chopped
2 Tbsp. butter, melted
salsa
fresh whole chilies (optional)
1 (8 oz.) pkg. dairy sour cream (optional)
green onion

Preparation

Preheat oven to 400\u00b0.
Lightly butter two 8-inch round layer cake pans, pie pans, souffle dishes or casseroles.
Place 1 tortilla in each pan.
Combine cheeses in bowl.
Sprinkle 2/3 cup combined cheeses over each tortilla.
Top with generous tablespoon each of green onion and chilies.
Top with another tortilla. Repeat until there are 4 layers in each pan.
Top with fifth tortilla.
Brush tops with melted butter.
(The stacks can be prepared several days in advance or even a day ahead, refrigerated, and then baked just before serving.)
Bake stacks, uncovered, in preheated hot ovens (400\u00b0) for 20 minutes or until cheese is melted and tops are lightly browned.
Let cool 5 minutes.
Invert serving platter over cake pan, then carefully flip and turn stack-up out onto platter.
Repeat with second pan.
Cut each stack into 16 wedges.
Garnish each platter with salsa and fresh chilies and sour cream if you wish.
Makes 16 appetizers.