6 flour tortillas
1 8oz shredded cheddar or Monterey Jack with jalapeno peppers
1 4oz chopped green chili’s
1 teaspoon cooking oil
red and/or green salsa, optional
sliced black olives, optional
sour cream, optional
Sprinkle 3 tortillas with cheese and peppers.
Top with remaining 3 tortillas.
Brush skillet with oil. Heat until drop of water sizzles.
Cook, one at a time, over medium heat 4 minutes, turning once.
Or you can brush one side of 3 tortillas with oil.
Place tortillas, oiled side down, on a baking sheet.
Top with cheese and peppers and remaining tortillas.
Brush with remaining oil.
Bake 450 degrees for 6 minutes.
Cut each tortilla into 4 wedges.
Top with sour cream, salsa and olives if desired.
I use vegetable cooking spray (Pam) instead of oil. It’s a lot quicker. Also, you can add black beans or shredded cooked chicken or both for the filling.
It would probably be best to mash the black beans a little bit first so they will spread better.
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