Yield: 2 servings
|2||9" flour tortillas|
|2 cups||Monterey Jack cheese|
|1 can||VEG-ALL Mixed Vegetables, drained (16 oz)|
|1 cup||Chopped tomato|
|½ cup||Finely chopped green onion|
|½ cup||Finely chopped green pepper|
|3 tablespoons||Mild green chilis|
|¼ cup||Sliced ripe olives|
1. Place tortillas on lightly greased baking sheet. Sprinkle one tortilla with ½ cup cheese; top with half of the VEG-ALL, tomato, onion, pepper, and chilis.
2. Sprinkle with ½ cup cheese and top with ½ of the olives.
3. Repeat proceure with second tortilla.
4. Bake at 425'F. approximately 10-12 minutes, until cheese is melted and tortillas are crisp.