| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Chicago |
Vegetable |
6 |
Servings |
INGREDIENTS
| 1/2 |
|
Onion; minced |
| 1/2 |
|
Green pepper; chopped |
| 1 |
lg |
Tomato; peeled, seeded and chopped |
| 3 |
tb |
Vegetable oil |
| 12 |
|
Tortillas |
| 2 |
c |
Cooking oil |
|
|
Frijoles Refritos (see index) |
|
|
Shredded Longhorn cheese |
INSTRUCTIONS
1. Saute the onion, green pepper, and tomato in the 3 tbs. oil until
tender.
2. Cut the tortillas in quarters and brown in deep oil.
3. Spread each tortilla chip with the refried beans and then the tomato
sauce.
4. Place on a cookie sheet and sprinkle the cheese over. Place in a hot
oven or under the broiler until the cheese has melted.
LA MARGARITA
CHICAGO, MORTON GROVE
WINE: BRILLANTE
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Do you have PEACE in your life? Trust in God.”