1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1/4 cup low-fat sour cream
How to Make It
Preheat oven to 375°.
Heat oil in a large nonstick skillet over medium-high heat. Add 1 cup onion and garlic, and cook 1 minute, stirring constantly. Stir in the salt, mushrooms, and jalapeños. Arrange chard over mushroom mixture. Cover, reduce heat, and cook for 15 minutes or until tender. Stir in 2 tablespoons parsley.
Combine 1 cup onion, water, and tomatoes in a blender, and process until smooth. Pour the tomato mixture into a saucepan. Bring to a boil; cook 4 minutes or until slightly thick. Arrange 16 tortilla quarters in a single layer in a 13 x 9-inch baking dish. Spread about 1 cup mushroom mixture over the tortilla pieces. Top with 1/2 cup tomato mixture. Sprinkle with 1/3 cup cheese. Repeat layers twice, ending with 1/3 cup cheese. Bake at 375° for 20 minutes or until cheese melts. Top each serving with sour cream and 2 tablespoons parsley.
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I made this last night and even my meat loving, mushroom hating husband liked it. I used kale instead of chard, but otherwise I followed the recipe exactly. My vegetarian friends took a copy of the recipe with them.
I think this is a great recipe. I have a ton of greens in the garden right now so this was handy. I used chopped portobellos, and lowfat monterey jack. I probably added a little more cheese than the recipe stated, it seemed a little thin to me. I also used some fresh oregano.
I made this for a few friends last night, and it was such a success that not only did everyone have seconds, but my neighbors actually peaked out and asked what the delicious smell was. I used Morel's in place of button mushrooms, which added a lot of flavor. This recipe has an earthy taste to it, but the cheese keeps it from being too earthy.
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