| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Tex-Mex |
Vegetables, Cheese, Appetizers, Tex-mex |
16 |
Appetizers |
INGREDIENTS
| 3 |
md |
Tomatoes, seed and chop |
| 1 |
|
Garlic clove, minced |
| 1 |
|
Green onion, chopped |
| 1 |
tb |
Dried basil leaves |
| 1/4 |
ts |
Salt |
| 1 1/3 |
c |
Mozzarella cheese, shredded |
| 4 |
|
Tortillas |
| 1 |
tb |
Olive oil |
INSTRUCTIONS
Combine tomatoes, garlic, green onion, basil and salt. Sprinkle 1/3 cup
cheese over one half of each tortilla. Top with about 1/3 cup tomato
mixture. Fold tortilla in half over top of filling. Seal edges with
toothpicks. Brush both sided with oil. Barbecue over medium coals or broil
under preheated broiler for 4 to 5 minutes on each side or until golden
brown and cheese melts. Cut each tortilla in half for lunch entree or in 4
triangles each for appetizers. Makes 4 main course servings or 16
appetizers.
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