| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
Mexican |
Cheese, Main dish, Mexican, Vegetables |
1 |
Batch |
INGREDIENTS
| 2 |
tb |
Canola oil |
| 2 |
|
Garlic cloves |
|
|
;peeled and chopped |
| 1 |
|
Onion, peeled and chopped |
| 4 |
c |
Chard, coarsely chopped* |
| 1 |
tb |
Butter |
| 1 |
tb |
Flour |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Cheddar cheese, grated |
| 6 |
|
Corn tortillas |
| 1/2 |
c |
Hot salsa |
INSTRUCTIONS
*Chard can be mixed with spinach and kale and other
in-season greens.
Preheat oven to 375 F.
Heat oil; saute garlic and onion until golden. Add
chard (in small amounts) until it is cooked down.
Make a bechamel sauce; melt butter, stir in flour, add
milk and cheese. Stir until thick, then mix into
cooked greens.
Fill center of each tortilla, roll up, place in
lightly oiled baking dish. Spread salsa over all; bake
in hot oven for 25 minutes.
Recipe developed by Ellen Ogden. In "The Cook's
Garden" catalog. Vol. 8, No. 1. Spring/Summer 1991.
Pg. 7. Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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