| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Sandwiches, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | tb | Butter |
| 3 | c | Coleslaw mix |
| 1 | c | Mushrooms; sliced thin |
| 1/4 | c | Onion; chopped |
| 1/2 | ts | Garlic; minced |
| 1/4 | ts | Salt |
| 1/4 | ts | Crushed red pepper flakes |
| 9 | oz | Cheddar cheese; 1/2" cubes |
| 1 | c | Cooked rice |
| 4 | Flour tortillas (10 inch); warmed |
INSTRUCTIONS
1. In 10 inch skillet, melt butter until sizzling; stir in coleslaw mix, mushrooms, onion, garlic, salt and red pepper flakes. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (3 to 4 minutes). Remove from heat. Stir in cheese and rice. 2. Place about 1 cup filling in center of each warm tortilla. Fold two opposite edges of tortilla toward center over filling. Roll up open end of tortilla toward opposite edge. Place, seam-side down, on microwave-safe plate. 3. Microwave two sandwiches on high, turning or rearranging after half the time, until heated through (1 to 2 minutes). Repeat with remaining sandwiches. TIP: 4 ounces (1 cup) coarsely chopped roast beef or corned beef can be added. Divide among 5 tortillas. Makes 4 sandwiches. Each sandwich: 560 cal; 31g fat). Typed by Lynn Thomas dcqp82a. Source: Taste of Summer by Land 'O Lakes. Recipe by: Taste of Summer Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] (MRS LYNN P THOMAS) on Jul 18, 1997
A Message from our Provider:
“God will let you get away with it until suddenly . . .”