| 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 WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Jul 18, 1997
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