| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizer | 4 | Servings | |
INGREDIENTS
| 4 | Whole tortillas; whole wheat | |
| 2 1/2 | tb | Canola oil; divided |
| 2 | tb | Onion; chopped |
| 1 | Whole carrot; sliced | |
| 1 | c | Zucchini; chopped |
| 1 | c | Tomatoes; chopped |
| 1 | tb | Jalapeno peppers; canned, chopped |
| 4 | tb | Goat cheese |
| 1/2 | c | Salsa; optional |
INSTRUCTIONS
From: jouet@eve.telalink.net Date: Wed, 13 Mar 1996 07:58:39 cst Heat 1 1/2 teaspoons of the oil in a heavy 2 quart saucepan. Add onions and carrot and cook over low heat 3 minutes or until onion is soft but not brown. Add zucchini and cook 2 minutes. Stir in tomatoes and jalapenos - cook until just heated through. Heat the remaining 1 tablespoon of oil in a large, heavy non-stick skillet. Cook one tortilla at a time until lightly browned, about 30 seconds. Turn and spoon 1/4 of mixture and 1/4 of goat cheese onto half of the tortilla. Fold the other tortilla half over the filling. Slide onto warm serving plate. Repeat with other tortillas and serve immediately. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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