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| Recipes for 21 Feb 2017|
|Cuisine : Mexican Cuisine|
Corn Tortillas 12 nos.
Salsa Fresca ¾ cup
Cheese, shredded 1 cup
Lettuce, shredded 1 cup
Tomatoes, sliced 2 nos.
Salad oil As required
For the Cheese Filling
Cottage cheese 3 cups
Cheddar cheese, shredded 1 cup
Spring onions, finely chopped 1½ cup
Oregano leaves, dried ¼ tsp.
1.To make the cheese filling blend the cottage cheese, shredded cheddar cheese, onions, dry oregano leaves in a blender and keep aside.
2.In a pan heat oil and fry the tortillas till slight blisters are seen.
3.Remove from the pan and drain on tissue paper to remove the excess oil.
4.Now spread a third of the salsa in a baking dish.
5.Then spoon cheese filling on each tortilla and spread all over.
6.Place each tortilla with the filling faced down over the salsa fresca in the baking dish.
7.Then put the remaining salsa fresca and the cheese filling over the tortillas and bake uncovered.
8.Once done garnish with shredded lettuce and tomatoes.
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