Serves 4 as a main dish
3 green onions, thinly sliced
3 plum tomatoes, diced
1 ripe avocado, diced
2 cups, or about 1/4 small head of romaine lettuce, thinly sliced
1/4 cup fresh cilantro leaves
1 cup salsa of your choice
12 oz. queso blanco (Mexican frying cheese), cut into 12 slices
12 corn tortillas, warmed
1 lime, quartered
1. Arrange green onions, tomatoes, avocado, lettuce and cilantro on a platter. Pour salsa into a serving bowl.
2. Heat a non-stick 12-inch skillet over medium-high heat until hot. Add cheese and cook, turning once, until dark brown in spots, about 2-3 minutes.
3. Place one cheese slice in each tortilla and fold in half. Serve immediately, adding toppings from the platter, salsa and a squeeze of lime juice.
Recipe from Kristine Hass, from my Nutrition class.
I made these last night. They are insanely easy. I cooked the cheese while I chopped the veggies, and dinner was on the table in about 15 minutes, start to finish. This is a very impressive, fresh meal for 15 minute. Heck, the "blue box" takes longer than that.
ReplyDelete