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

(1 rating)
Recipe by
Irisa Raina 9
New Iberia, LA

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.

(1 rating)
yield 4 serving(s)
prep time 5 Min
cook time 5 Min
method Pan Fry

Ingredients For tct’s gone wild “ toasted cheese tortilla’s “

  • 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

How To Make tct’s gone wild “ toasted cheese tortilla’s “

  • 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.

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