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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hanson Estate in Quinlan, Texas in 1987. Ingredients:
1 medium red onion diced |
2 cloves garlic minced |
2 tomatoes diced |
3 serrano chilies seeded and chopped |
1 tablespoon olive oil |
1/2 bunch cilantro chopped |
1 tablespoon rice vinegar |
1 mango diced |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 head of garlic |
14 inch flour tortilla |
5 ounces gorgonzola cheese |
Directions:
1. Combine onion, minced garlic, tomatoes, chilies, olive oil, cilantro, rice vinegar and mango.
2. Allow to sit at least one hour.
3. Wrap head of garlic in aluminum foil and bake at 350 for 45 minutes.
4. Peel and puree two cloves of the garlic into a paste.
5. Heat large skillet to medium heat.
6. Spread garlic puree over entire tortilla then spread cheese uniformly over tortilla.
7. Place tortilla in pan and let cheese begin to melt then fold in half and lightly brown both sides.
8. Cut into four pieces then arrange on plate and serve with mango salsa.
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