---------- Recipe via Meal-Master (tm) v8.03
Title: Easy Mushroom Filled Tortillas
Categories: Mexico
Yield: 1 Servings
1/2 c Fresh mushrooms
5 tb Olive oil
Salt
Pepper
Oregano
Marjoram
Garlic
1/2 Bell pepper; sliced
- into bite-sized strips
1/2 sm Onion; thinly sliced
-and separated into rings
1 c Prepared salsa
2 Flour tortillias
Cheddar cheese; shredded
Heat tortillas in oven along with serving plate at low temperature,
as per package directions (ie: in foil so they don't dry out). (If
you plan to do this in the microwave, wait.)
Saute mushrooms, bell pepper, onions, garlic, with seasonings in
oil. I prefer somewhat crunchy bell peppers, so i begin sauteing
everything before cutting up the pepper. This seems to get the
timing right. When the vegetables have reached the desired level of
doneness -- I like my mushrooms cooked to death -- pour into the
pan the salsa. Cook together for several more minutes.
Place the cheese and mushroom mixture in the tortilla, roll and
serve.
(This is a "what is edible in my refrigerator" recipe that actually
turned out well. So i thought i'd share. I never thought of
mushrooms in "Mexican" food before. 'Course we made shark fajitas a
few weeks ago with soy sauce, so "authentic" doesn't seem to make a
dent with me except for how i fix refried beans.)
Judith Elaine Bush <
[email protected]>
Physics Department, 209 S 33rd St.
Philadelphia, PA 19104-6396 USA
Lab: 215-898-8832
FAX: 215-898-2010
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