Instructions: For each torta, lay out 4 tortillas and layer with roasted garlic puree, onions, and cheese and season with salt and pepper. Top with fifth tortilla. Brush with olive oil and dust with ancho powder. Bake at 450 degrees for 68 minutes or until crispy and cheese has melted.

Roasted Poblano Sauce:
In a blender, combine the poblanos, onion, and lime juice and blend until smooth. While the blender is still running, add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and pepper.

Yield: 1 1/2 cups

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