Recipes
Take your craving into the kitchen.
Castilla Tortilla Pie Casserole
Finalist
| 10 | White Castle® hamburgers, no pickles |
| 3 | corn tortillas (8-inch diameter) |
| 1 jar (26 oz.) | enchilada sauce (mild or hot per taste) |
| 2 1/4 cups | grated cheese (mix half Monterey Jack, half sharp cheddar) |
| 1 cup | black olives, diced |
| 1 cup | jalapeños, diced |
| 1 can (15 oz.) | sweet kernel corn |
| 1/2 tsp. | salt |
| 1/2 tsp. | pepper |
Pre-heat oven to 350°. Grate cheese, combining Monterey Jack and cheddar; separate into 3 portions of 3/4 cup each.
In separate bowl combine olives, jalapeños, kernel corn, salt/pepper. Cut 5 White Castle® hamburgers into quarters, set aside. Cut remaining 5 White Castle® hamburgers into quarters, set aside.
Brush bottom of an 8-inch or 9-inch diameter casserole dish with enchilada sauce. Place one corn tortilla in dish. Arrange quarter pieces of 5 White Castle® hamburgers on top of tortilla. Distribute 1 cup of olive/jalapeño/corn mixture on top of hamburgers. Spoon enchilada sauce (approx 3/4 cup) over mixture. Distribute 3/4 cup of grated cheese on top.
REPEAT LAYERING:
Tortilla, 5 remaining White Castle® hamburger pieces, olive/jalapeño/corn mixture, enchilada sauce and grated cheese.
Place final tortilla on top. Distribute 1 cup olive/jalapeño/corn mixture on top. Spoon 3/4 cup enchilada sauce over mixture. Distribute remaining 3/4 cup of grated cheese on top.
Place covered dish in 350° oven for approximately 35-40 minutes. Let stand for 5 minutes before serving. Garnish with whole jalapeños.
Submitted by Bob Stastny of Los Angeles, CA
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