Ham Tortilla Stack Recipes

HAM TORTILLA STACK

Steps:

• Beat cream cheese, mayo and salad dressing together till smooth, stir in green pepper, onion and olives.
• On a plate, place 1 tortilla, spread with about 1/2 Cup of cheese mixture and 1/7th of the ham.
• Repeat six times and top with last tortilla.
• Cover and chill 2 hours or over night, cut into wedges to serve.

HAM AND CHEESE BREAKFAST TORTILLAS

Steps:

• Beat together eggs and milk. Heat a lightly oiled skillet (or non-stick pan) over medium high heat and cook egg mixture, stirring occasionally, until firm. When almost done, stir in ham, green onions, salt and pepper.
• Spoon 1/4 of the egg mixture on top of each tortilla. Sprinkle the eggs with cheese, fold over the tortilla to make a roll and top with salsa if desired.

HAM STACKS

Steps:

• Beat horseradish, mayonnaise, Worcestershire sauce, seasoning salt, pepper and cream cheese together until creamy and easy to spread.
• Place one ham slice on a piece of wax paper.
• With a spatula or broad knife, spread some of the mixture over the slice of ham. Place another slice of ham on top and spread with more of the creamed mixture. Repeat ending with a ham slice on top.
• Wrap tightly in wax paper and place in freezer for 90 minutes or more.
• A few hours before serving, remove and cut lengthwise and crosswise into small cubes.
• Pierce each cube with a toothpick.

CHUCK WAGON TORTILLA STACK

Steps:

• In a large skillet, cook beef until meat is no longer pink; drain. Add the garlic, beans, tomatoes, corn, chilies, barbecue sauce, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid is reduced. , Coat a large deep skillet with cooking spray. Place one tortilla in skillet; spread with 1-1/2 cups meat mixture. Sprinkle with 1/3 cup cheese. Repeat layers three times. Cover and cook on low for 15 minutes or until cheese is melted and tortillas are heated through. Cut into wedges. Serve with toppings of your choice.

EIGHT LAYER TORTILLA STACK

Steps:

• Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, chiles, cilantro, oregano, chili powder & cumin. Saute 5 minutes or until tender. Add tomato juice and cook until thick, about 8 minutes.
• Divide vegetable mixture in half, combining black beans with one half and white beans with the other half. Mix well and set both aside.
• Mix cheeses together and set aside.
• Preheat oven to 325°F.
• Line a 9-inch pie plate with foil, allowing 6 inches of foil to extend over opposite edges of the plate. Repeat with another sheet of foil, crossing over the plate opposite the first piece. Coat foil generously with cooking spray.
• Place 1 tortilla in the bottom of baking dish.
• Spread 1 cup white bean mixture over tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
• Spread 1 cup black bean mixture over second tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
• Repeat until all tortillas, filling and cheese is used up, ending with cheese.
• Bring the edges of the foil up to center, folding to seal.
• Bake for 40 minutes; let stand out of oven for 10 minutes before unwrapping. Remove foil packet from pan; unwrap. Cut into wedges and serve with sour cream.