Friday, September 5, 2008

Garlic Onion Tortilla Cake

I made this a few years ago and it was awesome. I just thought about it and wanted to try it again...this is one of those recipes that is great warm or served at room temp...which is perfect for a party or picnic! It has to sit overnight, so this is a do ahead, but really good!

Garlic Onion Tortilla Cake
by Guy Fieri
2/3 cup canola oil
4 cups small chopped red onion
3 tablespoons butter
2 tablespoons sugar
3/4 cup roasted garlic, from jar
5 tablespoons grated Parmesan
1/4 cup mayonnaise
3 tablespoons minced cilantro leaves
Salt and pepper
12 flour tortillas
2 tablespoons balsamic vinegar

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.


Anonymous said...

I made this a few weeks ago and loved it too - I'm wondering if you drained the carmelized onions before mixing eveything together, or did you mix the left over oil in as well?

Marcie said...

Hi there,

I definitely didn't drain off the onions, I think it would be too dry. I am going to make this again soon, and I will make sure to take notice and post it. :)

Thanks for reading!