cheese topped peppers, mushrooms & chili tostado

Name: Cheese topped peppers, mushrooms & Chili Tostado
Prep time: 5 min
Cook time: 15 min
Cuisine: American
Ingredients: 3 small yellow bell peppers, diced; 1/2 cup(s) mushrooms, fresh; 1 - flour tortillas; 1/2 cup(s) monterey jack cheese; 1/2 cup(s) chili

17 Pinches 1 Photo

Joanne Hendriksen

Updated on Apr 8, 2014

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.

Rate

prep time 5 Min

cook time 15 Min

method Bake

yield Variable

Ingredients

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

How To Make cheese topped peppers, mushrooms & chili tostado

Step 1

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

Step 2

Wash mushrooms rubbing in warm water to insure clean. Dice bell peppers, and shred cheese. Place under broiler until melted and golden.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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