| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Barbecue, Vegetables, Appetizers |
16 |
Wedges |
INGREDIENTS
| 1 |
c |
Seeded, diced plum tomatoes |
| 2 |
tb |
Chopped fresh coriander or parsley |
| 1 |
|
Jalapeno pepper, minced |
| 1 |
tb |
Minced red or green onion |
| 1 |
tb |
Fresh lime juice |
|
|
Salt to taste |
| 4 |
|
Flour tortillas ( 9 to 10 inch) |
| 1 |
c |
Shredded extra-old Cheddar cheese |
|
|
Olive oil |
|
|
Sour cream and chopped green onions |
INSTRUCTIONS
In bowl, combine tomatoes, coriander, jalapeno, onion, lime juice and salt.
(Can be made a few hours ahead; drain before using.)
Arrange tortillas on work surface and spoon tomato mixture over one half of
each tortilla. Sprinkle with cheese. Fold plain half of tortilla over
filling and press gently to seal. Brush lightly with olive oil and place
on greased grill over medium-high heat. Cook for about 4 minutes on each
side or until browned and crisp. Cut each into 4 wedges and garnish with
sour cream and green onion. Yield: 16 wedges Typed in MMFormat by
cjhartlin@email.msn.com Source: Homemakers Magazine June 1999
Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May 25,
1999
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