Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------TORTA--------------------------------
Green chili cream sauce 4 1/2 c Monterrey Jack cheese;
Jalapano salsa -grated (divided use)
5 8-1/2 flour tortillas; 2 Pohlano -=OR=-
1 1/2 c Spinach; cooked chopped 2 Anaheim chiles; roasted
-squeezed dry (divided use) -peeled seeded
1 1/2 c Black beans; cooked drained

-----------------------JALAPENO SALSA----------------------------
2 Tomatoes; peeled seeded 1 tb Cider vinegar;
-chopped 1 ts Chili powder;
1/2 c Onion; chopped 1/2 ts Salt;
2 To 4 jalapenos, 2 tb Cilantro; chopped
-seeded minced

------------------GREEN CHILI CREAM SAUCE-----------------------
4 Pasilla chilies; roasted 2/3 c Evaporated silk milk;
-peeled seeded (about 1/4 c Chicken broth;
-1/2 c chopped) 2 cl Garlic;

EASTER TORTA: Prepare Green chili Cream Sauce and Jalapheno Salsa
and set aside. Coat a 8" springform pan with olive oil. Place first
flour tortilla on bottom of pan. Spread on 1/4 cup chili cream
sauce; spread 3/4 c of spinach over sauce; sprinkle 1 cup grated
cheese. Layer second tortilla, pressing and smoothing so layer is
even. Spread on 1/4 cup cream sauce, top with black beans, then
sparkle with 1 cup cheese. Top with third tortilla. Spread on 1/4 cup
cream sauce, 3/4 salsa and 1 cup cheese. Layer forth tortilla. Spread
on 1/3 cream sauce, 3/4 cup spinach and 1 cup cheese. Top with fifth
tortilla. Spread 1/4 cup of cream sauce over top. Cut green chiles in
triangles an arrange in a starburst pattern on top. Add 1 tablespoon
salsa between each triangle strip. Mound 1/4 cup grated cheese in
center. Place torta on baking sheet; bake at 375 F. for 40 minutes.
Remove from oven; allow to sit 20 minutes. While torta is still warm,
run a knife around sides; lift ring of springform pan. Cut into
wedges. JALAPENO SALSA: In saucepan, simmer tomatoes, onion,
chilies, vinegar, chili powder and salt for 10 minutes, until some of
the liquid is reduced. Remove from heat and stir in cilantro. Cool
and drain of excess liquid. GREEN CHILI CREAM CHEESE: Simmer chilies,
evaporated milk, broth and garlic over medium heat for 20 minutes.
Cool for 10 minutes. Puree in a food processor or blender until
smooth. Source: The San Diego Union-Tribune, Food Section, Apr. 13,
1995 + California Milk Advisory Board. Brought to you and yours via
Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On
04-19-95

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