Mexican bean and cheese pockets
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Refried beans; heated |
| 8 | 7\" tortillas | |
| ½ | cup | Scallions; sliced |
| 8 | ounces | Monterey jack cheese w/jalapenos; shredded |
| 1 | teaspoon | Vegetable oil |
| Salsa; optional | ||
Directions
Wam tortillas in microwave (or in oven at 350, wrapped in foil, for 5 minutes).
Put tortillas side by side on a work surface. Place a heaping tablespoon of warm refried beans in center of each tortillas. Top with 1 tablespoon scallions, then 1 heaping tablespoon cheese. Fold 2 opposite sides of each tortilla toward center, overlapping slightly. Fold remaining 2 sides toward the middle.
Heat a large heavy skillet over medium low heat. Brush with oil. Place 4 tortillas pockets smooth side up in skillet. Cook for 5 minutes per side or until golden and crisp. Keep warm in oven while cooking remaining pockets.
Serve hot with salsa for dipping.
Ingredients may be changed to suit individual taste.
Posted to FOODWINE Digest 8 November 96 Date: Sat, 9 Nov 1996 12:06:52 -0500 From: Laura Hunter <LHunter722@...>
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