21 flour tortillas
2 tablespoons butter
1/2 cup chopped onion
3 tablespoons olive oil
1 teaspoon chopped fresh ginger root of celery
2 tablespoons minced fresh parsley
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried fennel
1 teaspoon dried basil
salt and pepper to taste
Spread tortillas evenly on a medium baking sheet.
Heat butter and olive oil in a medium skillet over medium heat. Saute onion and celery in olive oil until golden and crisp. Stir in ginger, parsley, garlic powder, oregano, basil, fennel, basil, salt and pepper. Bring to a slow simmer.
Place tortillas in the skillet, and cook over medium heat until golden brown. Transfer to a serving plate. Serve warm.