East-West Tortilla Cake

Two contrasting tortilla cakes; make ahead  and serve grilled wedges from both.

INGREDIENTS EAST

• 2/3 cup canola oil
• 8 cups small chopped red onion
• 3 tablespoons butter
• 2 tablespoons sugar
• 3/4 cup roasted garlic, from jar
• 1 cup small curd cottage cheese
• 1/2  cup yogurt
• 3 tablespoons curry powder
• salt and pepper
• 10 FRESCA Homestyle Curry Tortillas
• 1/2 cup mango chutney

INGREDIENTS WEST

• 2/3 cup canola oil
• 8 cups small chopped red onion
• 3 tablespoons butter
• 2 tablespoons sugar
• 3/4 cup roasted garlic, from jar
• 1 cup grated Parmesan
• 1/2 cup mayonnaise
• 3 tablespoons minced cilantro leaves
• salt and pepper
• 10 FRESCA 11” Homestyle Flour Tortillas
• 2 tablespoons balsamic vinegar

 
FOR EACH CAKE:
In a large skillet over medium heat, heat the oil. Add the onions and cook for 5–10 minutes, stirring to caramelize but not over-brown. Add butter and sugar and cook until onions have nicely caramelized, about 20 minutes. Remove from heat and cool. Puree slightly. Once cooled, mix together the remaining ingredients except for the tortillas and vinegar (for West); refrigerate for at least 4 hours.

After mixture has had time to meld, set aside 1/3 of the mixture for the dipping sauce and evenly spread the remaining mixture on the top of 10 tortillas. Stack the tortillas on top of one another, with the last tortilla on top having no mixture spread on it. Wrap tortilla stack in plastic wrap and let set for 12–24 hours in refrigerator.

Heat a grill. Cut the stack into 16 wedges. Grill each wedge on each side until warmed and grill marks appear. Serve tortilla wedges with dipping sauce.

For East: Serve with mango chutney.