[Sca-cooks] OOP: Cheez Sammichez

[Irmgart]

ooooh! I'm fond of sincronizada... esp the vegetarian version in one of the
local restaurants:

heat pan, add butter.

put in flour tortilla, put lots of crumbled queso blanco on top. When the
queso is melted, slide the tortilla out of the pan onto a plate, butter the
pan again, put in another tortilla, add grilled mushrooms and onions,
jalepenos and slices of avacado, put the first tortilla, cheese side down on
top of the veggies.

YUM!!!

-Irmgart

On 12/19/05, Kathleen A Roberts <karobert at unm.edu> wrote:
>
> > In a message dated 12/17/2005 10:27:10 A.M. Eastern
> >Standard Time,
> > awench1 at cox.net writes:
> >
> > What do  you put on your grilled cheese sandwich, both
> >cheese and
> >>>>add-ons?
>
> when back east, it was the previously mentioned white
> bread, butter and american cheese, sometimes with some
> sliced tomato added.
>
> however, here in new mexico i butter one side of a flour
> tortilla and put it in a hot skillet, the sprinkle it with
> a goodly amount of shredded monterey jack and colby, toss
> a couple (or more, if you like hot stuff) of jalepeno
> slices.  let it cook a bit, and fold in half.  once it
> sticks to itself, flip it occasionally until toasty brown.
>
> husband-monster refers to it as a new mexican grilled
> cheese.  one of the concessions at the UNM student union
> bldg. serves the quesadilla with guacamole, salsa and warm
> green chili sauce for dipping.
>
> sounds like lunch today! ;)
>
> cailte
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> "Being Irish, he had an abiding sense of tragedy which
> sustained him through temporary periods of joy."
> W. B. Yeats
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> Kathleen Roberts
> University of New Mexico
> Office of Freshman Admissions
> Administrative Asst. III
> 505-277-6249
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