| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Appetizers, Lunches, Snacks, Mexican, Summer |
8 |
servings |
INGREDIENTS
| 1 |
c |
Shredded nonfat mozzarella cheese |
| 1 |
c |
Shredded low-fat extra-sharp Cheddar |
| 1/2 |
c |
Chopped scallions |
| 1/2 |
c |
Chopped fresh cilantro |
| 8 |
|
Flour tortillas; (10" diameter) |
| 1 |
md |
Tomato; thinly sliced |
| 1/2 |
c |
Nonfat plain yogurt or nonfat sour cream |
INSTRUCTIONS
In a medium bowl, combine the mozzarella, Cheddar, scallions, and cilantro.
Mix well. Divide the cheese mixture among 4 of the tortillas. Top with the
tomatoes. Top each tortilla with another tortilla.
In a 10" no-stick skillet over medium-high heat, cook each tortira sandwich
for 3 minutes, or until golden brown. Turn and cook for I minute, or until
the cheese melts. Transfer each to a plate. With kitchen scissors or a
serrated knife, cut each tortilla sandwich into 8 wedges. Top with the
yogurt or sour cream.
Makes 32
Freeze the cooled cooked tortilla sandwiches whole. Layer them Between
sheets of freezer-quality foil, then wrap well in foil.
To use, thaw overtnight in the refrigerator, then reheat in the oven at
350'F for 15 minutes, or until hot. Cut into wedges, top with the yogurt;
or sour cream.
These are convenient to have tucked in the freezer for parties as well as
for lunch or supper main dishes. This recipe makes enough to serve 4 as an
entree, accompanied by soup and a green salad.
Recipe by: Prevention's Freezer Cookbook - For the Freezer
Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999, converted by
MM_Buster v2.0l.
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