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Electric slicer for paper-thin charcuterie, cheese, vegetables
Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
Leave-in oven probe — monitor roasts without opening the door
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
Leave-in oven probe — monitor roasts without opening the door
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Preheat oven to 450 degrees F. Spray large cookie sheet with cooking spray. Spray 12-inch nonstick skillet with cooking spray; place over medium heat. Add frozen corn, green onions, and cumin; cook 3 minutes or until corn thaws. Remove skillet from heat; stir in salsa and beans. Place 1 tortilla on cookie sheet; top with 1 cup bean mixture and 1/2 cup cheese. Repeat, starting with tortilla, to make 2 more layers. Top with remaining tortilla and cheese. Bake pie 10 minutes or until heated through. Carefully transfer pie to cutting board; sprinkle with chopped cilantro. With sharp knife, cut into wedges to serve.