Burrell Tortilla

In the early years the Restaurante made this starter on special request for regular guest Mark Burrell. Its popularity with the late Mr. Burrell’s dinner companions led the Jaramillos to add the tasty but nameless dish to the regular menu. The newly christened Burrell Tortilla quickly caught on with other patrons and is now among the most requested appetizers. To make the dish at home, start with the freshest flour tortilla you can find. (You can even make them yourself, following the Flour Tortillas recipe on page 174.) Don’t skimp on either the cheese or the chile sauce to get an authentic version. Ooey, gooey wonderful.

1 (7- to 8-inch) flour tortilla

½ cup grated mild cheddar cheese

½ cup Green Chile Sauce (page 64)

Makes 1 appetizer tortilla

1. Preheat oven to 350°F.

2. Cut the tortilla into six wedges with a sharp knife or pizza cutter. Place the tortilla wedges back in a circle on a heatproof platter or baking sheet. Sprinkle the cheese over the reassembled tortilla and spoon the chile sauce evenly over all.

3. Bake for 5 to 6 minutes until the cheese is melted and a little bubbly. If the tortilla was cooked on a baking sheet, transfer the wedges to a decorative plate. Serve while piping hot with lots of napkins.

Variation: Some people prefer the crunch of a fried flour tortilla for the dish. If you wish to prepare it that way, fry the whole tortilla first in ½ inch of canola or vegetable oil until crisp and just golden. Drain and slice it into wedges with a sharp knife, then proceed as in the recipe.