Recipe courtesy of Guy Fieri
From:
Food Network Magazine
Garlic-Onion Tortilla Cake
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- Level: Easy
- Total: 14 hr 25 min
- Prep: 35 min
- Inactive: 12 hr 30 min
- Cook: 1 hr 20 min
- Yield: 16 wedges
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 362
- Total Fat
- 24 g
- Saturated Fat
- 4 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 6 g
- Cholesterol
- 9 mg
- Sodium
- 406 mg
- Level: Easy
- Total: 14 hr 25 min
- Prep: 35 min
- Inactive: 12 hr 30 min
- Cook: 1 hr 20 min
- Yield: 16 wedges
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 362
- Total Fat
- 24 g
- Saturated Fat
- 4 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 6 g
- Cholesterol
- 9 mg
- Sodium
- 406 mg
Ingredients
For the Roasted Garlic:
For the Tortilla Cake:
Directions
- Prepare the roasted garlic: Preheat the oven to 375 degrees. Cut the top 1/2 inch off the garlic heads and discard. Place the heads on a large piece of foil and drizzle with the olive oil. Wrap up foil tightly; place the package in a small baking dish. Roast until the garlic is soft and lightly browned, 1 hour.
- Meanwhile, prepare the tortilla cake: Combine the canola oil and onions in a large saute pan over medium heat. Cook for 5 minutes, stirring (don't over brown). Add the butter and sugar; cook, stirring to caramelize. Remove from the heat and let cool.
- Once cooled, mix the onions with the parmesan, mayonnaise and cilantro in a bowl. Squeeze the roasted garlic out of their skins and stir into the onion mixture. Refrigerate for at least 30 minutes.
- Set aside 1/3 of the onion mixture in the refrigerator for the dipping sauce. Spread 2 tablespoons of the remaining mixture on top of a tortilla and cover with another tortilla. Repeat, spreading and stacking the tortillas; finish with a tortilla with no mixture on top. Wrap the tortilla stack in plastic wrap and let set up for 12 to 24 hours in the refrigerator.
- After the stack has set up, cut into 16 wedges. Preheat a grill or grill pan; warm wedges over medium heat until both sides are marked. Combine the reserved onion mixture with the balsamic vinegar to make the dipping sauce.
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