Vegetarian Chili Masa Cake Stacks

== Ingredients ==
* 1 red onion, very thinly sliced
* 2 tablespoons white wine vinegar
* 2 cups instant masa flour
* pinch salt
* 2 teaspoons ground cumin
* 1⅛ cups water
* 1 cup cold vegetarian chili
* vegetable oil, for pan-frying
* 2 cups hot vegetarian chili
* ½ cup grated Monterey jack cheese
* Essence Creole Seasoning
* 3 cups chiffonade romaine lettuce
* 2 cups seeded and diced tomatoes
* sour cream, as accompaniment
== Directions ==
# Place the sliced onions in a small bowl and add the vinegar.
# Mix and let the onions sit while you prepare the rest of the dish.
# In a large bowl, combine the masa, salt, and cumin.
# Add the water and mix with a wooden spoon or your hands, until the mixture forms a crumbly dough and holds together when formed into a ball without sticking to your hands.
# Take a small portion of the dough and shape into a thin (less than ¼-inch) patty.
# Place a teaspoon or so of the cold chili in the center of the dough and top with a little cheese.
# Make another thin patty and top the chili, pressing the edges to seal the chili inside the masa cake.
# Work the patty with your hands so it is even thickness.
# Repeat with the remaining dough, to make 8 cakes.
# Fill a large saute pan with ¾-inch of the oil and heat over medium-high heat.
# When the oil is hot, pan-fry the cakes, in batches, so they are golden brown on both sides, about 2 to 3 minutes per side.
# Remove to a paper towel lined plate and season with essence.
# To serve: place a small pool of the hot chili on each of 4 plates.
# Place 1 cake in the center of the chili.
# Top with some of the lettuce and tomatoes.
# Top with another cake and place some of the pickled onions on top.
# Drizzle with sour cream and serve.
# Fill a large saute pan with ¾-inch of the oil and heat over medium-high heat.
# When the oil is hot, pan-fry the cakes, in batches, so they are golden brown on both sides, about 2 to 3 minutes per side.
# Remove to a paper towel lined plate and season with essence.
# To serve: place a small pool of the hot chili on each of 4 plates.
# Place 1 cake in the center of the chili.
# Top with some of the lettuce and tomatoes.
# Top with another cake and place some of the pickled onions on top.
# Drizzle with sour cream and serve.
Category:Cheese Recipes
Category:Chili Recipes
Category:Jack cheese Recipes
Category:Lettuce Recipes
Category:Masa Recipes
Category:Tomato Recipes
Category:Pickled onion Recipes
Category:Red onion Recipes
Category:Romaine lettuce Recipes
Category:Vegetarian Recipes