Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Judith Finlayson
Source: EatingWell Magazine, January/February 2011

Gallery

Recipe Summary test

total:
1 hr 10 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

374 calories; protein 21.6g; carbohydrates 29.1g; dietary fiber 2.9g; sugars 10.8g; fat 17.9g; saturated fat 7.4g; cholesterol 68.8mg; vitamin a iu 541.9IU; vitamin c 14.1mg; folate 9.6mcg; calcium 208.1mg; iron 2.6mg; magnesium 21.8mg; potassium 272.8mg; sodium 585mg; thiamin 0.3mg; added sugar 4g.
Advertisement