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Serves 16


    • 4-ounce can diced green chili peppers, drained
    • Half a small onion, diced
    • 1/4 teaspoon ground cumin
    • 8 10-inch fat-free whole-wheat tortilla
    • 2 cups (8 ounces) shredded reduced-fat Monterey Jack cheese


In a bowl, combine peppers, onion and cumin. Sprinkle each tortilla with cheese, using 1/4 cup cheese on each. Divide pepper mixture among tortillas, spreading it over cheese. Roll up each tortilla and put in greased 9-by-13-inch baking pan. Cover pan with foil. Bake at 350 F for 10 to 15 minutes, or until cheese melts. Remove foil. Turn oven to broil. Broil 4 inches from heat for 1 1/2 minutes a side, or until lightly browned. Cut each tortilla into 4 pieces. Serve with your favorite salsa for dipping.

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