Tortilla Sandwich Torte
(Hamilton County)


6 cups loosely packed fresh spinach
12 ounces deli-sliced ham
8-ounce package fat-free cream cheese
1/2 cup shredded cheddar cheese
4-ounce can diced green chilies, drained
1/4 teaspoon garlic salt
8 (8 inch) flour tortillas
8-ounce package fat-free cream cheese
1-2 tablespoons milk
Garnishes: vegetables, herbs, nuts, edible flowers, etc.

Microwave cook the spinach with water that clings from rinsing for 3 minutes; drain well. Chop ham in food processor until coarsely chopped, remove ham. Process 1 package cream cheese, cheddar cheese, chili peppers and garlic salt briefly in food processor. Divide cheese mixture in half. To one half stir in spinach. To the remaining mixture, stir in the ham.

To assemble, place one tortilla on a 12" or larger serving plate. Spread a generous 1/3 cup spinach mixture on top. Place a second tortilla atop; spread with ham mixture. Repeat layers alternating with spinach and ham mixtures; end with plain tortilla.

Mix remaining package of cream cheese with milk to make a smooth spreading consistency. Spread top and side of torte with mixture. Garnish, cover and chill for 4-24 hours. Cut in narrow wedges to serve.

Garnishes: Decorate torte with vegetables, herbs, edible flowers, etc. such as parsley, chives, pimento, olives, nuts, carrots, celery, peppers, oranges or lemon peel.

Yield: 24 servings.

4H Recipe Index