Yield: 6 Servings
|2 cups||Shredded Monterey Jack cheese (approximately)|
|6||Green chilies; chopped|
|1||Tomato; peeled and chopped|
|½||Bell pepper; chopped|
|1||Clove garlic; minced|
|Salt and pepper; to taste|
|½ cup||Canned chicken broth; (about)|
1. Preheat broiler.
2. Heat oil in medium-size skillet.Lightly fry the tortilas one at a time in the hot oil until crisp. Fry only a few seconds; the tortillas will burn if kept in the oil too long.
3. Top each tortilla with cheese & chillies. Broil about 1 minute, or until hot and the cheese is bubbling. Watch carefully to avoid burning. Serve immediately with Spanish Sauce. Directions for Spanish Sauce: Place the onion, tomatoes, chillies, bell pepper, garlic, and salt and pepper in a saucepan. Add just enough chicken broth to cover. Place a lid on the saucepan and simmer 20 to 25 minutes, Remove from heat and set aside. Note: Sauce may be stored and used with other dishes.
MELROSE AVENUE, LOS ANGELES
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .