3 medium tomatoes, seeded and chopped
1 garlic clove, minced
1 green onion, chopped
1 tablespoon dried basil leaves
1/4 teaspoon salt
1 1/3 cups shredded mozzarella cheese
4 tortillas
1 tablespoon olive oil
Servings: 16
1. Combine tomatoes, garlic, green onion, basil and salt. Sprinkle 1/3 cup cheese over one half of each tortilla. Top with about 1/3 cup tomato mixture. Fold tortilla in half over top of filling. Seal edges with toothpicks. Brush both sided with oil.
2. Barbecue over medium coals or broil under preheated broiler for 4 to 5 minutes on each side or until golden brown and cheese melts. Cut each tortilla in half for lunch entree or in 4 triangles each for appetizers.
Servings: 16
1 garlic clove, minced
1 green onion, chopped
1 tablespoon dried basil leaves
1/4 teaspoon salt
1 1/3 cups shredded mozzarella cheese
4 tortillas
1 tablespoon olive oil
Servings: 16
1. Combine tomatoes, garlic, green onion, basil and salt. Sprinkle 1/3 cup cheese over one half of each tortilla. Top with about 1/3 cup tomato mixture. Fold tortilla in half over top of filling. Seal edges with toothpicks. Brush both sided with oil.
2. Barbecue over medium coals or broil under preheated broiler for 4 to 5 minutes on each side or until golden brown and cheese melts. Cut each tortilla in half for lunch entree or in 4 triangles each for appetizers.
Servings: 16
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