TCT’s gone wild “ toasted cheese tortilla’s “

Irisa Raina 9

By
@Irisa

This original TCT “toasted cheese tortilla “was something I started to eat when I lived in Las Vegas, back in the 70’s.

One of the Mexican restaurants near where I worked served them and a couple of us would go in and get them after work.

You can use any cheese “ if it melts “ and any toppings. I’ve made these in a variety of ways, with different peppers, different salad’s, and I’ve even use a traditional salad dressing “ oil & vinegar, Italian or French “ etc. and it is equally good.

But for me I like the simple squeeze of fresh lemon with this dish.


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Serves:

4

Prep:

5 Min

Cook:

5 Min

Method:

Pan Fry

Ingredients

4 flour tortilla “ 6 inch “
about 1 handful of fresh spinach per tortilla “washed and dried “
2 or 3 slices pepper jack cheese “per tortilla“
1 teaspoon dry red pepper flakes “ more or less to taste “ for each tortilla
salad “any green garden salad “ enough for 4 servings
a squeeze of fresh lemon over each salad
salt & pepper

Directions Step-By-Step

1
Get a dry skillet hot, place the tortilla on it and get it slightly browned. Turn it over and sprinkle it with red pepper.
2
Top with a handful of spinach.
3
And then top with the cheese.
4
Cover to melt the cheese, cook for 30 more seconds and turn the heat off keep it covered till the cheese has completely melted.
5
Once the cheese has melted remove from the pan.
6
Put some salad on the top, and squeeze some fresh lemon over the top.
7
Sprinkle the salad with some salt and pepper.

About this Recipe

Course/Dish: Vegetables, Lettuce Salads
Main Ingredient: Dairy
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Quick & Easy