14
15
After making tortillas, stack and cut into strips. Place strips on bak-
ing sheet and bake in 400 oven for 7 minutes or until crisp. Serve with
fresh tomato salsa.
Fresh Tomato Salsa
1 16oz can whole tomatoes, drained and chopped
3 green onions, chopped
1 clove garlic, minced
1/4 cup chopped fresh cilantro or parsley
3 tablespoons canned green chili peppers, chopped
Dash of Tabasco sauce (to taste)
1/4 teaspoon pepper
1 teaspoon oregano
1 tablespoon lemon juice
3/4 teaspoon Worcestershire sauce
Combine all ingredients and mix well. Makes 2 cups. Cover tightly
and refrigerate. Fresh tomato salsa will keep for several days.
BREAKFAST BURRITOS
1 medium-sized potato
1 pound bulk sausage
1 small onion, chopped
1 teaspoon chili powder
Dash cayenne pepper
2 eggs
6 flour tortillas
1cup shredded Monterrey Jack cheese
Tomato salsa
Sour cream
Cook potato in boiling water 35 minutes, or until tender. When cool,
peel and cut into cubes. Brown sausage in frying pan; add chopped
onion, chili powder and cayenne pepper. Cook for 10 minutes, stirring
often. Drain and discard fat. Add cubed, cooked potato. Beat eggs
and add to pan. Stir until eggs are set. Spoon mixture into center of
warm tortilla, top with shredded cheese, and roll up tortilla to enclose
mixture. For an authentic Mexican touch, serve topped with sour
cream and salsa. Makes 6 servings.
SAUSAGE TORTILLA PIZZA
6 ounces Italian sausage
1/2 pound ground beef
1 small onion, chopped
1 clove garlic, minced
1/2 green pepper, cut in strips
1/4 pound sliced mushrooms
Olive or vegetable oil
1/2 teaspoon Italian herbs
1 cup marinara sauce
1/2 pound Monterrey Jack cheese, shredded
1/2 cup grated Parmesan cheese
6-8 tortillas
Remove casing from sausage; place in 10-inch frying pan. Add
ground beef and cook until brown and crumbly. Drain excess fat.
Add onion, garlic, green pepper, mushrooms and herbs. Cook about
5 more minutes.
Brush tortilla lightly with oil to edges; place on baking sheet. Spread
with about 1 tablespoon marinara sauce, 1/2-cup meat mixture, and
cover with layer of jack cheese. Sprinkle with Parmesan cheese and
bake 7-10 minutes at 450 degrees until cheese melts. Makes 6-8 serv-
ings.
PESTO TORTILLA PIZZA
1/2 cup pesto
1/2 pound Monterrey Jack cheese, shredded
5 large Roma tomatoes, thinly sliced
6 flour tortillas
Olive or vegetable oil
Place tortillas on baking sheet and brush with oil to edges. Spread
pesto evenly over tortillas and sprinkle cheese over pesto. Arrange
tomatoes over cheese. Bake on lowest rack in oven for 7-10 minutes
at 450 degrees, or until cheese is melted. Makes 6 servings.
