TORTILLA MELTS
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Shallow-fry corn tortillas in vegetable oil in a skillet until puffy, 45 seconds per side; transfer to a baking sheet. Top with shredded monterey jack and thinly sliced red onion. Bake at 350 degrees F until the cheese melts, about 3 minutes. Top with sliced pickled jalapenos and cilantro.
TORTILLA VEGGIE MELTS
A tasty meal to throw together to use leftover veggies. It makes a great lunch, dinner or even a snack. You can use different veggies to your liking. This recipe is for 2 melts, but you can adjust for more servings.
Provided by VickyJ
Categories Lunch/Snacks
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in skillet over medium/high heat.
- Add carrot, onion, tomato, garlic powder, Italian seasoning, Worcestershire sauce and salt-n-pepper to taste. Cook until onion is almost translucent, then add lettuce.
- Steam warm tortillas in the microwave, or just have at room temperature.
- Keep stirring, and when vegetables are tender, divide into two equal portions, and place shredded cheese over each portion.
- Get warm plate ready with tortillas.
- When cheese is melted over veggies, use spatula and lift each half portion in middle of tortilla.
- Fold sandwich as you wish and enjoy!
Nutrition Facts : Calories 809.4, Fat 51.6, SaturatedFat 26.3, Cholesterol 118.7, Sodium 1172.7, Carbohydrate 52, Fiber 6.6, Sugar 10.6, Protein 36.2
PORTOBELLO MELTS
We're always looking for satisfying vegetarian meals, and this one tops the list. These melts are especially delicious in the summer when we have tons of homegrown tomatoes. -Amy Smalley, Morehead, Kentucky
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat broiler. Place mushrooms in a shallow bowl. Mix oil, vinegar, salt and dried basil; brush onto both sides of mushrooms. Let stand 5 minutes. Reserve remaining marinade., Place mushrooms on a greased rack of a broiler pan, stem side down. Broil mushrooms 4 in. from heat until tender, 3-4 minutes per side. Top stem sides with tomato and cheese. Broil until cheese is melted, about 1 minute., Place bread on a baking sheet; brush with reserved marinade. Broil 4 in. from heat until lightly toasted, 45-60 seconds. Top with mushrooms. Sprinkle with chopped basil.
Nutrition Facts : Calories 460 calories, Fat 35g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 934mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.
VEGETABLE TACO MELTS
Melted cheddar cheese brings together these veggie tacos with peppers, carrots, salsa and corn inside flour tortillas. Serve with a dollop of sour cream.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield Makes 6 servings, 2 melts each.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Heat oil in large skillet on medium heat. Add peppers and carrots; cook and stir 5 min. Reduce heat to low. Stir in salsa and corn; simmer 5 min., stirring occasionally.
- Spoon about 1/4 cup of the vegetable mixture onto half of each tortilla; sprinkle each with 2 Tbsp. of the cheese. Fold tortillas in half; place on baking sheet sprayed with cooking spray. Press top of each tortilla gently into filling to secure.
- Bake 5 min. or until cheese is melted. Serve with BREAKSTONE'S or KNUDSEN Sour Cream, if desired.
Nutrition Facts : Calories 400, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1070 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g
EASY VEGETABLE TORTILLAS
Add meatless dinner to your family's Mexican meal. Serve tortillas made with veggies and topped with cheese - ready in 35 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Mix bell peppers and chayote. Spoon about 1/4 cup of the vegetable mixture down center of each tortilla. Top with 1/4 cup of the cheese. Fold tortilla into thirds over filling.
- Melt margarine in 10-inch skillet over medium heat. Place 3 filled tortillas at a time, seam sides down, in margarine. Cook about 6 minutes, turning after 3 minutes, until golden brown.
Nutrition Facts : Calories 265, Carbohydrate 27 g, Cholesterol 30 mg, Fat 2, Fiber 2 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Tortilla, Sodium 410 mg
VEGETARIAN TORTILLA PIE
Make and share this Vegetarian Tortilla Pie recipe from Food.com.
Provided by Fluffy
Categories One Dish Meal
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees.
- Spray 15 1/2 by 10 1/2 inch jelly-roll pan with nonstick cooking spray.
- In a small bowl, mix salsa and tomato sauce.
- In a medium bowl mix black beans, corn, and cilantro.
- Place 1 tortilla in prepared jelly-roll pan.
- Spread one third of salsa mixture over tortilla.
- Top with one third of bean mixture and one third of cheese.
- Repeat layering 2 more times, ending with last tortilla.
- Bake pie until cheese melts and filling is heated through.
- 10 to 12 minutes.
- Serve with sour cream.
VEGGIE MELTS
This recipe comes from the Pampered Chefs 'Spring/Summer 1999 Season's Best Recipe Collection' at the request of a Zaar member.
Provided by Caryn
Categories Lunch/Snacks
Time 1h27m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degree F.
- Using kitchen spritzer, lightly spray Valtrompia Bread Tube and caps with vegetable oil.
- Cap bottom of bread tube; fill with dough.
- Place cap on top.
- Bake upright 50 to 60 minutes; cool 10 minutes.
- Remove bread from tube; cool completely.
- Cut into 1/4-inch slices; place on 15" round Baking Stone.
- Increase oven temperature to 425 degree F.
- Slice tomatoes; set aside.
- Thinly slice cheese; set aside.
- Snip basil.
- In a 1 quart bowl, combine mayonnaise and basil.
- Press garlic into bowl; stir until well mixed.
- Spread 1 Tablespoon of mayonnaise mixture over each bread slice.
- Top each bread slice with zucchini, tomato, and cheese slices.
- Bake 10 to 12 minutes or until cheese is melted and golden.
ADORABLE VEGGIE MELTS
Make and share this Adorable Veggie Melts recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 18m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the broiler.
- Arrange the bread slices in a single layer on a baking sheet.
- Broil 4 to 5 inches from the heat source for about 2 minutes per side, or until lightly toasted.
- (Or toast the bread in a toaster.) Spread 1 side of each slice with mayonnaise.
- To make the topping: Heat the olive oil in a large nonstick skillet over medium-high heat; add the mushrooms, zucchini, onion, and garlic.
- Cook, stirring occasionally, until tender, about 5 minutes.
- Remove from the heat; stir in the salt and pepper.
- Taste and adjust the seasoning.
- Combine the cheeses in a small bowl.
- Top each bread slice with 2 tomato slices, a sprinkling of pepper, and half of the sautéed vegetables, lettuce or bean sprouts, and the cheese mixture.
- Place the sandwiches on the baking sheet.
- Broil for about 2 minutes, or until the cheese is melted.
- Enjoy!
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