Cheese topped peppers, mushrooms & Chili Tostado

Joanne Hendriksen


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.


☆☆☆☆☆ 0 votes

5 Min
15 Min


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

How to Make Cheese topped peppers, mushrooms & Chili Tostado


  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.

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About Cheese topped peppers, mushrooms & Chili Tostado

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

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