| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
Mexican |
Mexican, Pizza |
2 |
Servings |
INGREDIENTS
| 2 |
|
9" flour tortillas |
| 2 |
c |
Monterey Jack cheese |
| 1 |
cn |
VEG-ALL Mixed Vegetables, drained (16 oz) |
| 1 |
c |
Chopped tomato |
| 1/2 |
c |
Finely chopped green onion |
| 1/2 |
c |
Finely chopped green pepper |
| 3 |
tb |
Mild green chilis |
| 1/4 |
c |
Sliced ripe olives |
INSTRUCTIONS
1. Place tortillas on lightly greased baking sheet. Sprinkle one tortilla
with 1/2 cup cheese; top with half of the VEG-ALL, tomato, onion, pepper,
and chilis.
2. Sprinkle with 1/2 cup cheese and top with 1/2 of the olives.
3. Repeat proceure with second tortilla.
4. Bake at 425'F. approximately 10-12 minutes, until cheese is melted and
tortillas are crisp.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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