Recipe courtesy of Bill Wavrin
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Total:
20 min
Prep:
15 min
Cook:
5 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.

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