| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Mexican |
Mexican, Vegetables |
6 |
Servings |
INGREDIENTS
| 6 |
|
Zucchini blossoms |
| 1/2 |
ts |
Butter or margarine |
| 1 |
|
7-inch flour tortilla |
| 3 |
tb |
Shredded Jack cheese |
| 1/2 |
ts |
Grated Parmesan cheese |
| 3 |
|
Thin avocado slices |
|
|
Salsa to taste |
INSTRUCTIONS
Rinse blossoms well, checking for insects. Melt butter over medium heat.
Add blossoms and cook, turning often, until wilted, 3-4 minutes. Remove
from pan.
Lay tortilla flat in pan and put blossoms on half the tortilla. Sprinkle
with cheese. Cook until cheese melts. Lay avocado slices on cheese, fold
tortilla over filling. Slide onto a plate and accompany with salsa.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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