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Add a photoServings: 6
Ingredients
- Â Â Oil
- 6 x Flour tortillas
- 2 c. Shredded Monterey Jack cheese (approximately)
- 6 x Green chilies, minced
- 1 x Onion, minced
- 1 x Tomato, peeled and minced
- 2 x Green chilies
- 1/2 x Bell pepper, minced
- 1 x Clove garlic, chopped
- Â Â Salt and pepper, to taste
- 1/2 c. Canned chicken broth, (about)
Directions
- 1. Preheat broiler.
- 2. Heat oil in medium-size skillet.Lightly fry the tortilas one at a time in the warm oil till 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 possibly till warm 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 in just sufficient chicken broth to cover. Place a lid on the saucepan and simmer 20 to 25 min, Remove from heat and set aside.
- Note:Sauce may be stored and used with other dishes.
- ANTONIO'S
- WINE: BINACOL
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 6 servings | |
| Calories 172 | |
| Calories from Fat 104 | 60% |
| Total Fat 11.59g | 14% |
| Saturated Fat 7.22g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 238mg | 10% |
| Potassium 288mg | 8% |
| Total Carbs 7.42g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 3.91g | 3% |
| Protein 10.77g | 17% |
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