| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Cheese |
8 |
Servings |
INGREDIENTS
| 8 |
|
Corn Tortillas |
| 1 1/2 |
c |
Ricotta Cheese |
|
|
Peanut Oil |
| 2 |
|
Egg Yolks |
| 2 |
tb |
Parmesan; Grated |
| 1 |
oz |
Butter; Melted |
| 2 |
oz |
Parmesan; Grated |
| 2 1/2 |
c |
Salsa Verde; (Green Salsa) |
| 5 |
oz |
Mozzarella; Shredded |
| 2 |
tb |
Mozzarella; Shredded |
INSTRUCTIONS
From: kmeade@ids2.idsonline.com (The Meades)
Date: Mon, 1 Jul 1996 15:42:27 -0400
Recipe By: JHALAPI@WAYNEST1.BITNET
Heat about 1" of peanut oil to 325 degrees in a shallow skillet. Pass the
tortillas, one at a time, through the oil to soften them. Press between
paper towels to remove excess oil. Preheat the oven to 350 degrees. Combine
the second measure of Parmesan with the first measure of Mozzarella, the
Ricotta and the egg yolks. Use a food processor or blender to puree until
smooth and thoroughly combined. Divide the cheese mixture evenly among the
tortillas. Roll each tortilla up tightly. Place, seam side down, in a
baking dish just large enough to hold them. Brush with melted butter. Bake,
uncovered, until the tops of the tortillas are crisp (about 10 minutes).
Cover with salsa. Sprinkle the first measure of Parmesan and the second
measure of Mozzarella over. Cover lightly with aluminum foil, making sure
the foil DOES NOT TOUCH the tortillas or the sauce. Bake until the sauce is
heated and the cheese is melted (10-12 minutes). Serve hot
MC-Recipe Digest V1 #136
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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