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:

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

Directions Step-By-Step

1
Bake Tortilla in 400 F. oven for approx. 12 min. in sm. cast iron skillet until browned and crispy.
2
Wash mushrooms rubbing in warm water to insure clean. Dice bell peppers, and shred cheese. Place under broiler until melted and golden.
3
Microwave 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