with Roasted Tomatoes
1-1/2 pounds fully ripened fresh tomatoes, thinly sliced (3 large)
2 small onions, thinly sliced
3 teaspoons vegetable oil, divided
1-1/2 cups coarsely shredded Pepper Jack or Monterey Jack cheese (about 6 ounces) 4 flour tortillas
Preheat oven to 425 degrees F. On a large baking sheet, place tomato and onion slices in a single layer; brush with 2 teaspoons of the oil. Roast on lowest rack until tomatoes and onions are tender and golden, about 10 minutes; remove vegetables to a platter. Clean baking sheet; brush with the remaining 1 teaspoon oil; arrange tortillas in a single layer. Sprinkle half of the cheese on top of the tortillas, dividing evenly. Top with roasted tomato and onion slices and the remaining cheese. Bake until tortilla edges are golden and crisp, about 8 minutes. Top with mixed greens, if desired.
Copyright © 2004, Kate Heyhoe. All rights reserved.
Current Kate's Global Kitchen
Kate's Global Kitchen Archive
This page created June 2004