Janet Harris, my cooking friend and sometime guest blogger on this site, sent me this quickie recipe. I loved it's creativity and imagination. It sounded too good to keep to myself. So, I share it with you. Thanks, Janet.
Today it was cold and rainy. Didn't want to head for the store so I made this "fridge & pantry raid" lunch, which was so tasty we'll do it again.1.Browned chopped onion and garlic
2. quartered marinated artichoke hearts
3. TJ's handmade blue corn tortillas
4. grated sharp cheddar
5. Spread a thick layer of browned onion and garlic on tortillas, arranged artichokes and topped lightly with cheddar.
6. Baked on vented pan at 350 F until cheese melted and began to brown.
This would be good alongside a bowl of roasted red pepper and tomato soup too.
Comments