| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 4 | Servings | ||
INGREDIENTS
| 1 | c | 4 Oz. Goat Cheese |
| 1 | c | 4 Oz. Reduced-Fat Monterey |
| Jack Grated | ||
| 1/4 | c | Fresh Cilantro, Chopped |
| 1 | T | Chili Powder |
| 1 | 15 Oz. Red Beans Rinsed | |
| And Drained | ||
| 8 | Fat-Free, 8-Inch Flour | |
| Tortillas | ||
| Cooking Spray | ||
| Green Chile Salsa, See Notes | ||
| Cilantro Sprigs, Optional |
INSTRUCTIONS
Preheat oven to 350. Combine first 5 ingredients; spread about 3/4 cup cheese mixture onto ech of 4 tortillas, leaving a 1/2 inch border. Top each with a tortilla, pressing gently to secure. Place tortillas on a baking sheet coated with cooking spray; cover with foil. Bake at 350 for 25 minutes or until cheeses melt. Serve with Green Chile Salsa; garnish with cilantro sprigs, if desired. Shared by Jill Proehl, St. Louis, MO - REG2 NOTES : ***Green Chile Salsa: 1 1/3 c diced seeded tomato, 1/4 c diced sweet onion, 2 t fresh lime juice, 1 t minced fresh cilantro, 1/4 t freshly ground pepper, 1 can chopped green chiles (4.5 oz). Combine all ingredients in a bowl. Recipe by: Cooking Light, Jan/Feb 1998 Posted to MC-Recipe Digest by Jill Proehl <jpxtwo@swbell.net> on Feb 24, 1998
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