Creamy Zigzag Tortilla Bake
Not to be dramatic… but I think this zigzag tortilla bake might just be my favourite recipe of the year so far.
On top, it’s got plenty of melted cheese, with nice crispy bits on all the edges of tortilla.
And underneath, it’s gooey and creamy, with tasty vegetables and tomato sauce.
I’ve never tried the ‘zigzag’ method before… but it’s definitely one I will be trying again and again!
The zigzag method I used in this tortilla bake was inspired by this Instagram post I stumbled upon, from a Turkish recipe creator called Sema Cenik. It looked like such a fun way of making a tasty bake that I had to give it a try myself! And I’m glad I did – it was such a success.
Apart from the zigzag tortillas, the rest of this recipe is totally different to the one I saw on Instagram, but that’s the nice thing about it – you can change the ingredients around to suit your own preferences! I knew my version would have to contain plenty of cheese, of course.
🤔 What’s all this about Zigzag Tortillas?
You may be wondering what I mean with all this talk of ‘zigzag tortillas’.
Basically, rather than simply layering the tortillas (like in Mexican lasagne), or rolling them (like in enchiladas), they’re folded into a zigzag shape, like this, and then stacked vertically alongside each other:
This method makes lots of edges of tortilla stick upwards, which makes a lovely rough surface for the top of the bake.
And if you think it looks complicated or fiddly, please remember – I don’t do complicated. Ever. Even if you fold your tortillas into the most scruffy, uneven zigzags ever, it’s really no problem. It will all end up tasting great!
🥗 Ingredients and Substitutions
Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.
- flour tortillas – I used nice large ones that were the same length as my baking dish. Corn tortillas could also work.
- cream cheese – this is what’s going to add that sense of luxury to your tortilla bake.
- tomato sauce – passata will work nicely, or your favourite pasta or pizza sauce. You could even use salsa or enchilada sauce, if that’s what you have on hand. Not ketchup!
- red onion – not white onion, as the flavour is too intense for this dish. It’s only in the oven for about 25 minutes, so you need the milder flavour of a red onion.
- black olives – my favourite! Skip them or swap them if you’re not an olive fan.
- fresh basil – parsley or cilantro (coriander) would also be great.
- grated cheese – for the gooey topping. I used cheddar, but mozzarella or similar would also work well.
You could easily swap the onion and olives for something else, if you want to use up what you already have. Choose ingredients that cook quickly, as it doesn’t need long to bake. Here are a few ideas:
- canned sweetcorn
- spring onions
- canned black beans
- finely chopped mushrooms
- finely chopped bell peppers
- chopped garlic
Becca’s Top Tip
Because of the cheese and tomato sauce, this tortilla bake ends up having a bit of an Italian-inspired pizza vibe – so if you can’t decide what to put inside, take some inspiration from your favourite vegetarian pizza toppings!
📹 Recipe Video
🔪 Equipment
All you’ll need for this recipe is a ceramic baking dish. If you have one that’s about the same length as the diameter of your tortillas, that’s ideal!
Here’s an example of a perfect dish on Amazon, with great reviews:
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🖨️ Printable Instructions
Creamy Zigzag Tortilla Bake
If you’ve cooked this recipe, don’t forget to leave a star rating!
Print Pin CommentIngredients
- 1 small red onion, finely diced
- 2 Tbsp sliced black olives
- Few sprigs fresh basil, chopped (remove any tough stems)
- 200 g (~ 7 oz) cream cheese
- 1/2 tsp black pepper
- 200 g (~ 7 oz) tomato sauce (e.g. pasta sauce or passata)
- 4 large flour tortillas
- 100 g (~ 1 cup) grated cheddar cheese
Instructions
- Preheat the oven to 190°C (Gas Mark 5 / 375°F). If you'd like to, practise folding the tortillas into zigzag shapes – it's easier to practise this technique before you spread them with the creamy filling! You don't have to pre-fold the tortillas if you don't want to.
- Add the diced red onion to a mixing bowl, along with the sliced olives, chopped basil, cream cheese, and black pepper. Mix well to combine.
- Spread a spoonful or two of tomato sauce around the bottom of a baking dish (mine measured approx. 10 x 7 inches) – just a thin layer, to prevent the tortillas from sticking.
- Spread about a quarter of the cream cheese mixture across one of the tortillas. Fold in a zig-zag shape like you practised before (watch the recipe video to see my technique if you need help!).
- Lay the folded tortilla cheese-side-up in the baking tray. Repeat with the other 3 tortillas and the rest of the cheese mixture, placing the folded tortillas side by side in the dish.
- Pour the remaining tomato sauce evenly across the tortillas in the dish.
- Top with grated cheese.
- Bake for around 20-25 minutes, until crispy on top and piping hot throughout. If the cheese is crisping up before the rest of the bake is piping hot, cover it with foil and cook a little longer.
Video
Nutrition
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
💭 Recipe FAQs
Yes! If you want to prepare this recipe in advance, I would fully assemble the dish without baking it, then leave it in the fridge for up to a day or so, until you’re ready to bake and serve. If the uncooked bake is cold from the fridge, it will take longer to cook fully, so you might need to cover the dish with foil to ensure the cheese doesn’t burn.
I haven’t tried freezing this recipe, but similar cheesy bakes usually freeze nicely, so I definitely say it’s worth a try.
Personally I would reheat any leftovers for a few minutes in the microwave. You could also reheat in a low oven, but this might cause the dish to dry out and become overly crispy.
This bake is pretty rich and creamy, so a light salad on the side is perfect!
If I could give this more than 5 stars, I would! At first reading the recipe, I was already thinking of ingredients I might add or substitute next time. But having tried it as is, I wouldn’t change a thing! Amazing combination of flavours with just the right amount of richness thanks to the cream cheese. Super quick prep. 375 for 25 minutes worked perfectly in a glass baking dish. I sprayed the dish with a bit of cooking spray (in addition to the bit of tomato sauce spread on the bottom) to avoid the cheese sticking to the sides. It comfortably fed 4 adults with Caesar salad and garlic toast on the side. Thumbs up all around! Definitely a new favourite.
Thanks so much Courtney! I’m so glad you enjoyed it! :D
Gorgeous meal, so tasty.
Looked an absolute mess going into the over, even after practise
But the taste was incredible
I used sliced peppers and tomato and mascarpone sauce
Haha yes you have to turn a blind eye to the messiness but I’m glad you found it as tasty as I did! :D