Cheese topped peppers, mushrooms & Chili Tostado

Joanne Hendriksen

By
@Elizabeth33

A creatively delicious way to use mushrooms while they are still fresh. When I tried this I had no idea it would taste so very good when combined w/ yellow bell peppers.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Variable
Prep:
5 Min
Cook:
15 Min
Method:
Bake

Ingredients

3 small
yellow bell peppers, diced
1/2 c
mushrooms, fresh
1
flour tortillas
1/2 c
monterey jack cheese
1/2 c
chili

Step-By-Step

1Bake Tortilla in 400 F. oven for approx. 12 min. in sm. cast iron skillet until browned and crispy.

2Wash mushrooms rubbing in warm water to insure clean. Dice bell peppers, and shred cheese. Place under broiler until melted and golden.

3Microwave your leftover chili. Or see my Chili Recipe. And fill Tortilla boat with chili. Then top with broiled mushrooms & peppers. Serve up with a salad and enjoy a wonderfully satisfying meal.

About this Recipe

Course/Dish: Tacos & Burritos
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy