Spinach and Tomato Tortilla Zapata
Serves: 4
These stacked Mexican-style pizzas are fantastic for relaxed entertaining...
Ingredients:
350g fresh spinach6 Santa Maria Soft Flour Tortillas
300g Santa Maria Salsa
5 large tomatoes, thinly sliced
100g mature Cheddar cheese, grated
2 tbsp jalapeños, drained
Discovery Hot Pepper Sauce
salt and freshly ground black pepper
soured cream, to serve
fresh coriander, to serve
method:
- Preheat the oven to 180C/350F/Gas 4. Lightly grease a baking sheet.
- Pack the spinach into a large colander. Slowly pour a kettleful of boiling water over it to wilt the leaves. Drain well, cool for a few moments, then squeeze out the surplus moisture.
- Layer the tortillas on the baking sheet, spreading the first, third and fifth tortillas with salsa and spinach, and the second and fourth layers with salsa, tomatoes, grated cheese and jalapeños, seasoning as you go with salt and pepper.
- Top with the final tortilla, arrange the last slices of tomato on top and sprinkle with cheese. Bake for 25-30 minutes. Cool for a few minutes, then serve with soured cream and chopped fresh coriander.
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