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

Irisa Raina 9


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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5 Min


5 Min


Pan Fry


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

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