INGREDIENTS

INSTRUCTIONS

Lightly brush rack of outdoor grill or broiler pan with oil. Preheat=20
grill or broiler. Place batches of vegetables on rack 3 to 4 inches from =
heat; cook until nearly crisp-tender, about 3 minutes. Turn and brush =
with=20 Southwester Butter Baste. Cook until crisp-tender, about 3 minutes
= longer;=20 remove and place on a large cutting board; repeat with
remaining=20 vegetables.=20 Slice vegetables into bite-size pieces; place
in a serving bowl. = Drizzle=20 with any remain Southwester Butter Baste;
toss to coat. For each serving: Heat flour tortillas according to package
directions. =
Place two tortillas on an individual serving plate; top each with one=20
lettuce leaf. Place 3/4 cup vegetables and 1/4 cup Monterey Jack cheese=20
down the center of each tortilla. Fold tortilla toward center; repeat.=20
Makes 4 servings.
Southwester Butter Baste: In a small saucepan, melt 1/4 cup (1/2 stick) =
butter. Add 2 tablespoons chopped cilantro, 1 teaspoon chili powder, 1=20
teaspoon salt and 1/4 teaspoon ground red pepper. Cook and stir over low =
heat for about 2 minutes to blend flavors. Stir in 2 tablespoons lime=20
juice; remove from heat. Makes 1/3 cup
For Grilled Italian Vegetable Fajitas, use 1 3/4 cups shreeded =
mozzarella=20 chesse and 1/4 cup Parmesan cheese in place of the Monterey
Jack cheese. =
Prepare as directed above, substituting Scampi butter (recipe follows) =
for=20 Southwestern Butter Baste
Scampi Butter: In a small saucepan, melt 1/4 cup (1/2 stick) butter. =
Add=20 1/4 cup chopped fresh basil or parsley, 1 teaspoon minced garlic,
1=20 teaspoon minced garlic, 1 teaspoon salt and 1/8 teaspoon black
pepper.=20 Cook and stir over low heat for 2 minutes to blend flavors. Stir
in 2=20 tablespoons balsamic vinegar; remove from heat. Makes 1/2 cup
Recipe By     : Daily Southtown, 9/06/30, The Associated Press
From:                                 Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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