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Torta de Chile Recipe

Ingredients

1 lemon, zested

1 (16 ounce) can peeled and sliced tomatoes with juice

3 tablespoons white wine vinegar

1 tablespoon olive oil

2 tablespoons lemon juice

1 (15 ounce) can creamed corn

1 (14.5 ounce) can sliced mushrooms

2 (4 ounce) cans sliced mushrooms, drained

1 (8 ounce) can sliced onions

1 (8.5 ounce) package cream cheese, softened

2 (5 ounce) cans cream cheese, softened

1/4 cup diced onion

1 teaspoon dried basil

1/2 teaspoon dried oregano

Directions

In a medium saucepan, combine lemon zest, tomatoes, vinegar, olive oil, lemon juice, creamed corn, mushrooms, onions, creamed corn, sliced mushrooms, onions and dried basil. Cook over medium heat for 5 to 6 minutes, stirring occasionally.

Remove from heat. Stir in cream cheese and cream cheese or cheese and cream cheese. Mix thoroughly. Transfer to a medium bowl.

When mixture is cool, divide into 3 portions and roll into small pieces. Roll the pieces into small pieces. Place 1 tablespoon mixture into each tortilla. Roll up tortillas and seal edges. Serve with salsa and sour cream.