Recipe courtesy of Bill Wavrin
Total:
20 min
Active:
15 min
Yield:
16 servings
Level:
Intermediate

Ingredients

Directions

In a medium sized bowl mix the cheeses together and set aside, covered, in the refrigerator until ready to use.

In a hot saute pan over medium heat the olive oil. When the oil is hot, add the jalapeno chili, garlic, tomato, scallion, zucchini, and oregano and saute for 2 minutes. Fold in the cilantro and set aside.

Place the tortillas in a hot dry saute pan over medium heat or on a hot grill and spoon 2 tablespoons of the vegetable saute and 2 tablespoons of the cheese mixture on to each tortilla. Fold the tortillas in half and toast each side for 1 to 2 minutes until the cheese starts to melt. Cut each tortilla in thirds and arrange on a serving plate garnished with spinach and Swiss chard.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

IDEAS YOU'LL LOVE

Mac and Cheese

Recipe courtesy of Ina Garten

Broccoli Cheese Baked Potatoes

Recipe courtesy of Ree Drummond

Beef and Cheese Manicotti

Recipe courtesy of Giada De Laurentiis

Ba'Corn Cheese

Recipe courtesy of The Bun Shop

Pimento Cheese Sandwiches

Recipe courtesy of Martha H Foose

Creamy Cheese Grits

Recipe courtesy of Ree Drummond

Mac and Cheddar Cheese with Chicken and Broccoli

Recipe courtesy of Rachael Ray

Big Leafy Green Salad with Goat Cheese Tarts

Recipe courtesy of Nancy Fuller

"Philly Cheesesteak"

Recipe courtesy of Seth Koslow

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking