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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Peppers are probably the vegetable that gets used most frequently in my kitchen. My freezer's constantly stocked in case I discover a new recipe to try or want to whip up an old favorite again. In a way, my parents helped create this recipe. They always taught never to waste. So one day when my husband (I'm a stepmom to two girls, 18 and 15) and I had prepared a Mexican meal and had peppers, cheese, salsa and tortillas left over, these were the result! -Melissa Cowser, Greenville, Texas Ingredients:
2 medium green peppers, chopped |
1/2 cup shredded cheddar cheese |
1/2 cup shredded monterey jack cheese |
1/2 cup process cheese (velveeta) |
4 flour tortillas (8 inches), warmed |
1 small jalapeno pepper, minced, optional |
1 cup salsa, divided |
additional shredded cheese, optional |
Directions:
1. Sprinkle the green peppers and cheeses down the center of the tortillas; add jalapeno if desired. Roll up. Spread 1/2 cup salsa in a shallow baking dish. Place tortillas seam side down over salsa. Top with remaining salsa.
2. Bake at 350° for 20 minutes or until heated through. Sprinkle with additional cheese if desired. Yield: 4 enchiladas.
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