Ingredients
2 c. shredded Cheddar or Monterey Jack cheese
6 to 8-inch flour tortillas
1 (4 oz.) can Ortega green chiles, drained
1/2 c. Ortega mild or medium garden-style salsa
sour cream
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Pungent Mexican herb — anti-flatulent companion to black beans
Mild fruity dried chile — red enchilada sauce, carne adovada
Pure ancho powder — mole, enchilada sauce, dry rubs, chili
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Pungent Mexican herb — anti-flatulent companion to black beans
Mild fruity dried chile — red enchilada sauce, carne adovada
Pure ancho powder — mole, enchilada sauce, dry rubs, chili
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Prepare guacamole and slice ripe olives for garnish. Sprinkle 2/3 cup of cheese onto 3 tortillas. Top each with 1/3 of chiles and 2 teaspoons salsa. Cover with remaining tortillas, pressing gently in heated skillet over medium heat. Heat, one at a time, for 2 minutes on each side or until cheese melts.