If you had the usual refrigerator and pantry items, a huge stack of corn tortillas and lots of queso fresco, what would you do with them?
Holly from Richardson, TX
Quesadillas, nachos, enchiladas
Quesadillas are quick- for the nachos either fry or bake until crispy, add a little milk to the cheese and melt it as much as possible without burning, add some chopped jalapeños or hot sauce and use as a dip- enchiladas. Fill tortillas with cheese, beans and cooked beef, fold enchilada style, cover with tomato sauce seasoned with hot sauce, basil, onions, and oregano. Sprinkle with cheese, bake until heated through.
This recipe is a hit with my family and anyone that I cook it for. Fry your corn tortillas in hot oil until just soften. Add the cheese and roll up into an enchilada (I also sometimes add chicken). Put these into a baking dish. Mix 1 can of red enchilada sauce and one can of chili no beans. Pour this on top of the tortillas and bake at 400 for about 20 minutes. I serve this with lettuce, tomatoes and sour cream on top.
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