| 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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