tct’s gone wild “ toasted cheese tortilla’s “
(1 rating)
This original TCT “toasted cheese tortilla “was something I started to eat when I lived in Las Vegas, back in the 70’s. One of the Mexican restaurants near where I worked served them and a couple of us would go in and get them after work. You can use any cheese “ if it melts “ and any toppings. I’ve made these in a variety of ways, with different peppers, different salad’s, and I’ve even use a traditional salad dressing “ oil & vinegar, Italian or French “ etc. and it is equally good. But for me I like the simple squeeze of fresh lemon with this dish.
(1 rating)
yield
4 serving(s)
prep time
5 Min
cook time
5 Min
method
Pan Fry
Ingredients For tct’s gone wild “ toasted cheese tortilla’s “
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4 flour tortilla “ 6 inch “
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about 1 handful of fresh spinach per tortilla “washed and dried “
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2 or 3 slices pepper jack cheese “per tortilla“
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1 teaspoon dry red pepper flakes “ more or less to taste “ for each tortilla
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salad “any green garden salad “ enough for 4 servings
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a squeeze of fresh lemon over each salad
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salt & pepper
How To Make tct’s gone wild “ toasted cheese tortilla’s “
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1Get a dry skillet hot, place the tortilla on it and get it slightly browned. Turn it over and sprinkle it with red pepper. -
2Top with a handful of spinach.
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3And then top with the cheese.
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4Cover to melt the cheese, cook for 30 more seconds and turn the heat off keep it covered till the cheese has completely melted.
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5Once the cheese has melted remove from the pan.
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6Put some salad on the top, and squeeze some fresh lemon over the top.
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7Sprinkle the salad with some salt and pepper.
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