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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 4 |
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this is simply cheese and vegetables..burrito style..we think they are very good..I like whole wheat tortillas and use reduced fat cheese Ingredients:
1/2 cup finely chopped onion |
1 garlic clove, minced |
3 medium zucchini, chopped |
4 ounces chopped green chilies |
1 teaspoon dried basil leaves |
1/2 teaspoon dried oregano, crushed |
1/4 teaspoon ground cumin |
1/4 teaspoon salt |
cooking oil, small amount |
1 cup grated monterey jack cheese |
3/4 cup toasted wheat germ |
6 -8 large flour tortillas, refrigerated type |
dariy sour cream |
fresh minced parsley |
salsa (optional) |
Directions:
1. in large skillet or griddle, saute onion,garlic, zucchini, chilies, basil, oregano,cumin and salt in a tbls of oil over medium heat - about 5 minutes.
2. stir in cheese and wheat germ, stirring until cheese melts and is blended with vegetables.
3. have tortillas at room temperature and spoon over vegetable mixture onto center of each, dividing evenly.
4. roll as for crepes, long and cigar-shaped.
5. fry bundles in small amount of oil until golden., turning once.
6. watch carefully, over moderate heat, flour tortillas brown quickly and will burn.
7. top with sour cream and minced parsley -
8. may be prepared ahead, browned and then chilled.
9. reheat in oven at 350* or microwave till heated through.
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