This fun layered tortilla and pulled pork dish is made in a pie pan, which is just the right size to fit an 8-inch flour tortilla. Serve with a dollop of guacamole or sour cream and a tossed salad. Source: EatingWell Magazine, January/February 2011

Judith Finlayson



  • Preheat oven to 375 degrees F. Coat a deep-dish pie pan or other 9-inch round baking dish with cooking spray.

  • Heat leftover pork and sauce just until warm. Combine with tomatoes and chorizo (or pepperoni) in a bowl. Mix well. Spread about 1/2 cup of the mixture in the prepared pan to cover the bottom. Top with 1 tortilla. Spoon one-third of remaining mixture over the tortilla. Repeat twice, topping with the fourth tortilla. Drizzle the reserved tomato juice over the top and cover with foil.

  • Bake for 20 minutes. Remove the foil, sprinkle cheese on top and continue baking until the cheese is melted and the torta is bubbly, about 20 minutes more. Let cool for 10 minutes. Serve sprinkled with scallions and cilantro, if desired.


Equipment: Deep-dish pie pan or 9-inch round baking dish

Spanish-style chorizo is a seasoned, fully cooked smoked pork sausage. Find it near other cured sausages in well-stocked super markets or online at

Nutrition Facts

374 calories; 17.9 g total fat; 7.4 g saturated fat; 69 mg cholesterol; 585 mg sodium. 273 mg potassium; 29.1 g carbohydrates; 2.9 g fiber; 11 g sugar; 21.6 g protein; 542 IU vitamin a iu; 14 mg vitamin c; 10 mcg folate; 208 mg calcium; 3 mg iron; 22 mg magnesium; 4 g added sugar;

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