1 (1 ounce) package white cheese tortillas
2 tablespoons olive oil
1/2 teaspoon Worcestershire sauce
1 cup chopped onion
2 cloves garlic, minced
1 tablespoon red wine vinegar
3 tablespoons mayonnaise
1 cup granulated sugar
Spread the cheese tortillas on the outside of a greased 9x13 inch baking dish. Heat the olive oil in a medium saucepan over medium heat. Saute the onion and garlic in olive oil until tender. Mix the vinegar and mayonnaise into the soup. Contrain the mustard to a small bowl and add the cooked cheese.
Drain about half of the soup and stir into the cheese mixture. Mix the sugar and remaining soup with the bread crumbs to form a smooth consistency. Pour sauce over the cheese.
Bake in preheated oven for 30 minutes, or until internal temperature reaches 165 degrees F (75 degrees C).
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