Serves: 12
Total Calories: 123

2 tablespoons olive oil
3/4 pound red onion, finely chopped (about 11/2 cups)
1 teaspoon unseasoned rice vinegar
1/2 teaspoon sugar
2 tablespoons chopped fresh oregano or 1 teaspoon dried oregano (Mexican variety preferred)
1/2 cup crumbled cotjia or mild feta cheese
3 tablespoons mayonnaise
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper, or to taste
6 (7-inch) flour tortillas
Unsalted butter or margarine, at room temperature

1. In a skillet, heat the oil over low heat and cook the onions, stirring frequently, until they are soft and light brown, 8 to 10 minutes. Add the vinegar, sugar, and 1 teaspoon of water. Cook, stirring, until the liquid evaporates, 2 to 3 minutes more. Transfer the onions to a bowl and cool. When the onions are lukewarm, add the oregano, cheese, mayonnaise, salt, and pepper. Mix and set aside.

2. Lay 2 tortillas on a flat surface. Spread 1/4 of the onion mixture on each tortilla. Place a second tortilla on top of the onion mixture and spread the remaining onion mixture equally on both tortillas. Lay the remaining 2 tortillas on top of each stack. Spread a thin film of butter on the top tortilla in each stack. Invert the two stacks and spread a thin film of butter on the unbuttered side. Put the two stacks on a plate with a piece of wax paper between them. If made ahead, cover and refrigerate until shortly before serving.

3. Heat a grill pan over medium high heat and lay 1 tortilla stack on the hot pan. Toast until crisp with grill marks from the pan ridges, about 1 to 2 minutes. Flip and brown the second side, 1 to 2 minutes. Repeat with the second stack. Cut each stack into 6 equal wedges. Serve warm.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 123
Calories from Fat: 66

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