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Add a photoServings: 6
Ingredients
- 6 x flour tortillas, 9-10 inch
- 1 c. Monterey jack cheese, shredded
- 1/4 c. jalapeno peppers, fresh or possibly pickled, thinly sliced
- 1 x egg white, slightly beaten
- Â Â vegetable oil, for deep-frying
- 6 sm leaves red leaf lettuce
- 1 x ripe red tomato, diced
- 1 x recipe Guacamole, see recipe
Directions
- Put 3 tortillas on a work surface near range. Distribute 1/3 c. cheese over each tortilla, leaving a 1 inch margin around edges. Sprinkle tortillas proportionately with jalapenos. Top each tortilla with another tortilla.
- Seal edges, using a fork to crimp about 1/2 an inch around entire perimeter. If tortillas are not fresh & moist, you may need to brush edges of tortillas with egg white to make them stick together. In a large heavy skillet, heat 1/2 inch of oil to 375F. Fry tortilla "sandwiches" , 1 at a time, till golden brown on both sides; use 2 spatulas for turning to avoid splattering oil. Drain well. Cut each "sandwich" into sixths & serve immediately on hot plates; garnish each plate with a lettuce leaf & guacamole sprinkled with diced tomatoes.
- Makes 6 servings or possibly 1 1/2 dozen appetizers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 6 servings | |
| Calories 136 | |
| Calories from Fat 90 | 66% |
| Total Fat 10.28g | 13% |
| Saturated Fat 4.36g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 131mg | 5% |
| Potassium 333mg | 10% |
| Total Carbs 4.92g | 1% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.35g | 1% |
| Protein 7.18g | 11% |
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