Yield: 6 Servings
|6 \N||Flour or corn torillas|
|4 slices||Bacon; chopped|
|1 cup||Cheddar cheese; grated|
|1 cup||Jack cheese; grated (up to)|
|3 \N||Green onions; chopped -or-|
|½ cup||Red onion (up to)|
|3 \N||Jalepeno peppers; seeded and chopped|
|\N \N||Butter or cooking spray|
|\N \N||Fresh cilantro leaves|
From: George McTyre <MCTYREG@...> Date: Wed, 27 Jul 1994 01:00:29 GMT Mix grated cheeses, onion, and peppers. In a non-stick skillet or frying pan, fry the chopped bacon until crisp and brown. Remove from pan and cool and drain on paper towels. Add the bacon to the cheese mixture. Using the same pan, drain off most of the bacon grease and add 1 teaspoon of butter, and melt over medium heat. (Or you can use a little cooking spray in place of the butter) Take two tortillas and spoon about 2 tablespoons of the cheese mixture on one tortilla. Spread thinly, and place the second tortilla on top. Fry for 1-2 minutes on each side or until lightly browned and the cheese is melted. Repeat with the remaining tortillas and cheese.
Slice into wedges. Serve with salsa, and fresh cilantro leaves.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .