Yield: 2 servings
Measure | Ingredient |
---|---|
2 \N | 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.