| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Italian |
Summer |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean ground beef |
| 1/2 |
c |
Italian-seasoned breadcrumbs |
| 1 |
lg |
Egg |
| 1 |
cn |
(10-ounce) diced tomatoes and green chiles; drained |
| 1 |
tb |
Fresh cilantro; chopped |
| 1/4 |
ts |
Salt |
| 1 |
pk |
(8-ounce) monterey jack cheese; cut into 24 slices |
| 24 |
|
Flour; (6-inch) tortillas |
| 1 |
|
Jar; (8-ounce) picante sauce |
| 1/2 |
c |
Ketchup |
INSTRUCTIONS
Combine first 6 ingredients; shape into 24 small patties. Place in 2 grill
baskets coated with vegetable cooking spray.
Grill, without grill lid, over medium-high heat (350° to 400°) 4 to 5
minutes on each side or until done.
Open grill baskets, and top each burger with cheese. (Do not reclose grill
baskets.) Cook until cheese melts.
Heat tortillas according to package directions; keep warm. Combine picante
sauce and ketchup. Spread 1 tablespoon mixture on 1 side of each tortilla,
and place a burger, cheese side up, near top edge. Fold bottom edge up, and
fold opposite sides over.
Makes 24 mini-burgers.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <SuzyWert@aol.com> on Jan
23, 1998
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