| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Appetizers, Sauces, Southwester |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Monterey jack cheese — |
|
|
Shredded |
| 1 |
c |
Feta cheese or queso anejo |
|
|
Crumbled |
| 1 |
tb |
Butter |
| 1 |
md |
Zucchini — diced |
| 10 |
|
Mushroom caps — thinly |
|
|
Sliced |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Preheat the oven to 375F.
Combine the cheeses. Divide and place in four ovenproof 1/2-cup ramekins or
one 9-inch square ovenproof baking dish. (Do not be concerned if they're
almost overflowing; the heat will melt the cheese down.) Place on a baking
tray or cookie sheet for easy handling and bake for 5 minutes, until the
cheese begins to soften.
Meanwhile, melt the butter in a small skillet over medium-high heat. Saute
the zucchini and mushrooms with a sprinkling of black pepper until lightly
browned, about 5 minutes.
Sprinkle the zucchini and mushrooms over the cheese and place back in the
oven about 7 minutes longer, until the cheese is melted and bubbly. Use
tongs or pot holders to transfer the dishes to individual serving plates
and serve immediately with soft, warm tortillas.
Posted to MC-Recipe Digest V1 #144
Date: Tue, 09 Jul 1996 10:37:41
From: PATRICIA KRAMER <PIK848@gnn.com>
Recipe By : Mexican Cooking For Beginners
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