Easy Nacho Dip
INGREDIENTS:
1/2 c Fresh mushrooms
5 tb Olive oil
Salt
Pepper
Oregano
Marjoram
Garlic
1/2 Bell pepper, sliced
- into bite-sized strips
1/2 sm Onion, thinly sliced
-and separated into rings
1 c Prepared salsa
2 Flour tortillias
Shreded cheddar cheese
1/2 c Fresh mushrooms
5 tb Olive oil
Salt
Pepper
Oregano
Marjoram
Garlic
1/2 Bell pepper, sliced
- into bite-sized strips
1/2 sm Onion, thinly sliced
-and separated into rings
1 c Prepared salsa
2 Flour tortillias
Shreded cheddar cheese
Heat tortillias in oven along with serving plate at low temp, as per package directions (ie: in foil so they don't dry out). (If you plan to do this in the microwave, wait.)
Saute mushrooms, bell pepper, onions, garlic, with seasonings in oil. I prefer somewhat crunchy bell peppers, so i begin sauteing everything before cutting up the pepper. This seems to get the timing right. When the vegetables have reached
the desired level of doneness --
I like my mushrooms cooked to death --
pour into the pan the salsa. Cook together for several more minutes.
Place the cheese and mushroom mixture in the tortilla, roll and serve.
(This is a "what is edible in my refrigerator" recipe that actually turned out well. So i thought i'd share. I never thought of mushrooms in "Mexican" food before. 'Course we made shark fajitas a few weeks ago with soy sauce, so "authentic" doesn't seem to make a dent with me except for how i fix refried beans.) --
Judith Elaine Bush bush@bohr.physics.upenn.edu Physics Department, 209 S 33rd St. Lab: 215-898-8832 Philadelphia, PA 19104-6396 USA FAX: 215-898-2010
Path: newsbf01.news.aol.com!newstf01.news.aol.com!uunet!bloom beacon.mit.edu!gate ch!swrinde!sgiblab!rahul.net!a2i!mack.rt66.com!mack.rt6 .com!not-for-mail
Saute mushrooms, bell pepper, onions, garlic, with seasonings in oil. I prefer somewhat crunchy bell peppers, so i begin sauteing everything before cutting up the pepper. This seems to get the timing right. When the vegetables have reached
the desired level of doneness --
I like my mushrooms cooked to death --
pour into the pan the salsa. Cook together for several more minutes.
Place the cheese and mushroom mixture in the tortilla, roll and serve.
(This is a "what is edible in my refrigerator" recipe that actually turned out well. So i thought i'd share. I never thought of mushrooms in "Mexican" food before. 'Course we made shark fajitas a few weeks ago with soy sauce, so "authentic" doesn't seem to make a dent with me except for how i fix refried beans.) --
Judith Elaine Bush bush@bohr.physics.upenn.edu Physics Department, 209 S 33rd St. Lab: 215-898-8832 Philadelphia, PA 19104-6396 USA FAX: 215-898-2010
Path: newsbf01.news.aol.com!newstf01.news.aol.com!uunet!bloom beacon.mit.edu!gate ch!swrinde!sgiblab!rahul.net!a2i!mack.rt66.com!mack.rt6 .com!not-for-mail