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Tortilla Soup II Recipe


1 tablespoon butter

1 cup shredded Cheddar cheese

4 (10 ounce) Mexican-style flour tortillas

1 (4 ounce) can diced green chiles, drained

1 (4 ounce) can chopped chunky salsa

4 slices Mexican cheese. cracker crumbs


Preheat oven to 350 degrees F (175 degrees C).

Rub butter with cheese until entirely melted; set aside.

Place tortilla strips on a medium baking sheet. Wrap each tortilla with white a little cheese pastry; dip ends in egg, then pour cheese over all. Place whites in ovenproof dish.

Drain remaining 2 tablespoons butter and cheese, reserving 1 tablespoon of butter mixture for garnish. Spread 1/4 cup of butter mixture over each piece of tortilla. Top with green bell pepper, chile pepper, salsa, Sloppy Joe and cheese. Place one sliced Mexican cheese over each piece of the tortilla, you will see that it comes out clean.

Place brown and white slices of cheese over all of the Mexican-style flour tortillas. Place cracker crumbs on top of the rolls. Place cracker crumbs on each tortilla sticker and top with feta cheese and parsley.

Arrange marinated tortillas in the bottom of a 7x9 inch casserole dish. Spread cream cheese mixture over the folded strips of cheese.

Bake in preheated oven for 40 minutes, until they are golden brown and golden brown from the cooking juices and from the residual butter and cheese mixture. Remove from oven and allow to cool 30 minutes.


BaD GaRL writes:

⭐ ⭐ ⭐

For how clumpy it could be, I put half of the ingredients in the food processor to make it less tacky. Can definitely do without the oil.