Tortilla Veggie Melts Recipes

TORTILLA MELTS

Steps:

• Shallow-fry corn tortillas in vegetable oil in a skillet until puffy, 45 seconds per side; transfer to a baking sheet. Top with shredded monterey jack and thinly sliced red onion. Bake at 350 degrees F until the cheese melts, about 3 minutes. Top with sliced pickled jalapenos and cilantro.

TORTILLA VEGGIE MELTS

Steps:

• Heat olive oil in skillet over medium/high heat.
• Add carrot, onion, tomato, garlic powder, Italian seasoning, Worcestershire sauce and salt-n-pepper to taste. Cook until onion is almost translucent, then add lettuce.
• Steam warm tortillas in the microwave, or just have at room temperature.
• Keep stirring, and when vegetables are tender, divide into two equal portions, and place shredded cheese over each portion.
• Get warm plate ready with tortillas.
• When cheese is melted over veggies, use spatula and lift each half portion in middle of tortilla.
• Fold sandwich as you wish and enjoy!

PORTOBELLO MELTS

Steps:

• Preheat broiler. Place mushrooms in a shallow bowl. Mix oil, vinegar, salt and dried basil; brush onto both sides of mushrooms. Let stand 5 minutes. Reserve remaining marinade., Place mushrooms on a greased rack of a broiler pan, stem side down. Broil mushrooms 4 in. from heat until tender, 3-4 minutes per side. Top stem sides with tomato and cheese. Broil until cheese is melted, about 1 minute., Place bread on a baking sheet; brush with reserved marinade. Broil 4 in. from heat until lightly toasted, 45-60 seconds. Top with mushrooms. Sprinkle with chopped basil.

VEGGIE MELTS

Steps:

• Preheat oven to 375 degree F.
• Using kitchen spritzer, lightly spray Valtrompia Bread Tube and caps with vegetable oil.
• Cap bottom of bread tube; fill with dough.
• Place cap on top.
• Bake upright 50 to 60 minutes; cool 10 minutes.
• Remove bread from tube; cool completely.
• Cut into 1/4-inch slices; place on 15" round Baking Stone.
• Increase oven temperature to 425 degree F.
• Slice tomatoes; set aside.
• Thinly slice cheese; set aside.
• Snip basil.
• In a 1 quart bowl, combine mayonnaise and basil.
• Press garlic into bowl; stir until well mixed.
• Spread 1 Tablespoon of mayonnaise mixture over each bread slice.
• Top each bread slice with zucchini, tomato, and cheese slices.
• Bake 10 to 12 minutes or until cheese is melted and golden.

YUMMY VEGGIE OMELET

Steps:

• Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
• While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
• Shred the cheese into a small bowl and set it aside.
• Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
• Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
• Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.

EASY VEGETABLE TORTILLAS

Steps:

• Mix bell peppers and chayote. Spoon about 1/4 cup of the vegetable mixture down center of each tortilla. Top with 1/4 cup of the cheese. Fold tortilla into thirds over filling.
• Melt margarine in 10-inch skillet over medium heat. Place 3 filled tortillas at a time, seam sides down, in margarine. Cook about 6 minutes, turning after 3 minutes, until golden brown.