GARLIC ONION TORTILLA CAKE
Provided by Guy Fieri
Categories appetizer
Time P1DT5h30m
Yield 16 portions
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat, heat the oil. Add the onion and cook for 5 minutes, stirring to caramelize but not over brown. Add butter and sugar and cook until onions have nicely caramelized, about 15 minutes. Remove from heat and cool.
- Once cooled mix together the remaining ingredients except for the tortillas and vinegar; refrigerate for at least 4 hours.
- After mixture has had time to meld, set aside 1/3 of the mixture for the dipping sauce and evenly spread the remaining mixture on the top of 11 tortillas. Stack the tortillas on top of one another, with the last tortilla on top having no mixture spread on it. Wrap tortilla stack in plastic wrap and let set up for 12 to 24 hours in refrigerator.
- Heat a grill heat. Cut the stack into 16 wedges. Grill each wedge on each side until warmed and grill marks appear. Mix reserved mixture with balsamic vinegar for dipping sauce. Serve tortilla wedges with dipping sauce.
GARLIC AND ONION TORTILLA CAKE
I got this recipe while watching Guy Fieri on Food Network and tried it. It sounds odd. But I was amazed how good it is. I'm posting it here for safe keeping.
Provided by kmergirl
Categories Lunch/Snacks
Time P1DT15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat, heat the oil. Add the onion and cook for 5 minutes, stirring to caramelize but not over brown. Add butter and sugar and cook until onions have nicely caramelized, about 15 minutes. Remove from heat and cool.
- Once cooled mix together the remaining ingredients except for the tortillas and vinegar; refrigerate for at least 4 hours.
- After mixture has had time to meld, set aside 1/3 of the mixture for the dipping sauce and evenly spread the remaining mixture on the top of 11 tortillas. Stack the tortillas on top of one another, with the last tortilla on top having no mixture spread on it. Wrap tortilla stack in plastic wrap and let set up for 12 to 24 hours in refrigerator.
- Heat a grill heat. Cut the stack into 16 wedges. Grill each wedge on each side until warmed and grill marks appear. Mix reserved mixture with balsamic vinegar for dipping sauce. Serve tortilla wedges with dipping sauce.
Nutrition Facts : Calories 892.5, Fat 58.9, SaturatedFat 11.6, Cholesterol 32.2, Sodium 843.2, Carbohydrate 80.9, Fiber 5.6, Sugar 16.1, Protein 13.2
GARLIC ONION TORTILLA STACK
The garlic onion stack turned out to be one of the number one selling appetizers at Johnny Garlic's restaurant, owned by Guy Fieri. This is from his cookbook, Guy Fieri's Food. Guy says this isn't difficult, but allow yourself enough time(it has to sit 12-24 hours in fridge) . Enjoy!
Provided by Sharon123
Categories Grains
Time 1h
Yield 6-8
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, heat the oil. Add the onion and cook for 5 minutes, stirring regularly, until lightly browned but not overly dark.
- Add the butter and sugar and cook until the onion has thoroughly browned and caramalized, about 20-25 minutes. Remove from the heat, move to a medium bowl, and set aside to cool down.
- Add the garlic, Parmesan cheese, mayonnaise, cilantro and salt and pepper to taste and stir to combine. Cover and chill in the fridge for at least 4 hours.
- Reserve 1/3 of the mixture in the fridge to use to make the dipping sauce.
- Evenly spread the remaining mixture on the top of all of the toritllas. Stack the tortillas on top of one another and top with the last tortilla. Wrap the tortilla stack in plastic wrap and refrigerate for 12-24 hours to set up.
- Preheat a grill to medium heat. Cut the stack into 16 wedges. Using tongs, grill each wedge on all sides until it is warmed and grill marks appear.
- Serve with the dipping sauce and enjoy!
Nutrition Facts : Calories 759.8, Fat 43.3, SaturatedFat 8.8, Cholesterol 21.5, Sodium 855.1, Carbohydrate 80.7, Fiber 5.7, Sugar 12.5, Protein 13.3
GRILLED TORTILLA AND ONION CAKE
Categories Cheese Dairy Onion Appetizer Broil Vegetarian Parmesan Summer Grill Chill Grill/Barbecue Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 8 slices
Number Of Ingredients 8
Steps:
- Prepare grill
- On a rack set about 5 inches over glowing coals toast tortillas lightly a few at a time, turning them once, until they begin to puff on each side but are still soft. Alternatively, tortillas may be toasted on a stove-top griddle over moderately high heat.
- In a large non-stick skillet cook onions in oil over moderately low heat, stirring occasionally, until soft, about 15 minutes. Transfer onions to a bowl and cool. Stir in parsley, Parmesan, 1/2 cup mayonnaise, and salt and pepper to taste.
- Spread onion mixture on 11 tortillas, stacking them, and top the stack with remaining tortilla. Wrap cake well in plastic wrap and chill at least 1 hour and up to 4 hours.
- Discard plastic wrap and with large sharp knife cut cake into 3/4-inch-wide slices (not wedges). Turn each slice onto its side and secure ends and middle with wooden picks.
- In a small bowl stir together vinegar and remaining 1/4 cup mayonnaise and brush some of mixture on a cut side of each slice.
- Grill slices, mayonnaise sides down, until golden brown, 3 to 4 minutes. Brush tops with remaining mayonnaise mixture, turn slices, and grill until golden brown, 3 to 4 minutes more.
- Alternatively, broil slices on rack of broiler pan about 4 inches from heat, mayonnaise sides up, until golden brown, 3 to 4 minutes. Turn slices and brush tops with remaining mayonnaise. Broil until golden brown, 3 to 4 minutes more.
- Discard wooden picks
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