Garlic-Onion Tortilla Stack

Name: Garlic-Onion Tortilla Stack
Prep time: 16 h 50 min
Cook time: 16 h 50 min
Total time: 16 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 149 milliliters canola oil; 12 8-inchs 8-inch flour tortillas; 3 Tbsps minced fresh cilantro; 8 servings Kosher salt and freshly ground black pepper; 56 milliliters mayonnaise; 8 servings Olive Oil; 907 grams cups small-diced red onion (about; 5 Tbsps grated Parmesan; 102 milliliters roasted garlic; 2 Tbsps sugar; 3 Tbsps unsalted butter

Garlic-Onion Tortilla Stack might be a good recipe to expand your side dish recipe box. This recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 568 calories, 10g of protein, and 34g of fat. This recipe serves 8. If you have balsamic vinegar, roasted garlic, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 16 hours and 50 minutes. If you like this recipe, you might also like recipes such as Garlic-Onion Tortilla Stack, Garlic Onion Tortilla Cake, and Garlic-Onion Tortilla Cake.

Instructions

Watch how to make this recipe.

Add the garlic to a skillet over low heat with a little olive oil and cook until the garlic just squishes.

Ingredients you will need

Olive Oil

Garlic

Equipment you will use

Frying Pan

Meanwhile, in a large skillet over medium heat, heat the canola oil.

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Canola Oil

Equipment you will use

Frying Pan

Add the onions and cook until lightly browned but not overly dark, about 5 minutes, stirring regularly.

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Onion

Add the butter and sugar and cook until the onions have thoroughly browned, 20 to 25 minutes.

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Butter

Onion

Sugar

Add the roasted garlic, Parmesan, mayonnaise, cilantro and salt and pepper to taste and stir to combine.

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Salt And Pepper

Roasted Garlic

Mayonnaise

Cilantro

Parmesan

Remove from the heat, transfer to a medium bowl and set aside to cool. Cover and refrigerate for at least 4 hours.

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Bowl

Reserve one-third of the mixture in the refrigerator to use to make the dipping sauce. Evenly spread the remaining mixture on the top of 11 of the tortillas. Stack the tortillas on top of one another and top with the remaining tortilla. Wrap the tortilla stack in plastic wrap and refrigerate for 12 to 24 hours to set up.

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Spread