INGREDIENTS
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4 medium roasted jalapenos, halved lengthwise, seeded, and thinly sliced crosswise
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1 cup shredded jack cheese
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1 cup shredded Cheddar
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1 cup shredded provolone cheese
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2 tablespoons chopped cilantro leaves
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6 (6-inch) flour tortillas
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Tomatillo Salsa, for serving