| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Mexican |
Barbecue, Appetizers, Snacks, Easy |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Shredded taco-seasoned cheese ( 8 oz.) |
| 1 |
pk |
(16 oz.) Italian bread shell |
| 2 |
|
Roma (plum) tomatoes, thinly sliced |
| 1 |
sm |
Jalapeno chili, seeded and finely chopped |
| 2 |
tb |
Chopped fresh cilantro |
INSTRUCTIONS
Heat coals or gas grill.
Sprinkle cheese evenly over bread shell. Top with remaining ingredients.
Cover and grill pizza 4 to 6 inches from medium heat 8 to 10 minutes or
until crust is crisp and cheese is melted. Makes 4 servings. Typed in
MMFormat by cjhartlin@msn.com Source: Betty Crocker
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on May 5, 1998
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