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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This is an easy, delicious appetizer for two. Try to use the thinnest tortillas you can find as they work best in this. I found this in The Border Cookbook Ingredients:
2 small tomatoes, preferably plum,chopped |
2 -3 tablespoons chopped canned roasted mild green chilies |
2 green onions, sliced |
1 tablespoon minced fresh cilantro |
1 dash vegetable oil |
1 dash vinegar |
1 large thin flour tortillas (12 inches or larger) or 2 medium thin flour tortillas (7-8 inches) |
4 ounces cheddar cheese, grated |
4 ounces monterey jack cheese, grated |
Directions:
1. Preheat the oven to 400°.
2. Combine the salad topping ingredients in a small bowl.
3. Bake the tortilla for 4-5 minutes directly on the oven rack; remove the tortilla from the oven and place it on a baking sheet or pizza stone.
4. Sprinkle the cheese on and return to the oven; bake until the cheese melts completely, another 4-5 minutes.
5. Transfer the tortilla to a platter and spoon on the salad topping.
6. Serve the crisp immediately, breaking off pieces of the tortilla to eat it.
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