STUFFED TORTILLA WEDGES6 medium-size flour tortillas, each 8 inches (20 cm) in diameter 1/2 cup (125 mL) salsa 1 large tomato, seeded and chopped 2 green onions, chopped fine 1 tablespoon (15 mL) jalapeno peppers, fresh or bottled, chopped (or to taste) 1 cup (250 mL) cheddar cheese, grated 1 cup (250 mL) feta cheese, crumbled 1 egg, lightly beaten 1/4 cup (50 mL) black olives, pitted and chopped Place 3 tortillas on a work surface and cover each with a thin layer of salsa. Combine remaining ingredients and mix well. Spread 1/3 of the mixture on top of salsa on each tortilla. Top each with one of the remaining tortillas to cover filling. Grill over medium-high heat for 6 to 8 minutes, turning halfway through (you'll need 2 spatulas), until tortillas are lightly browned and cheese has melted. Remove and cut into wedges. Tip: You can also bake these in preheated oven at 350 degreesF (180 degreesC) for about 10 minutes, until cheese melts. Makes 18 to 24 pieces Source: Best Summer Weekends Cookbook by Jane Rodmell
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