Jean's Tortilla Recipe

Ingredients

1 (4.5 ounce) can crushed tomatoes

1 (4 ounce) can tomato paste

1 (16 ounce) can tomato sauce

1 (16 ounce) jar salsa

3/4 cup water

3 cubes chicken bouillon granules

Directions

Butter 3/4 cup of microwave-safe jarred tomatoes. Heat tomatoes in microwave for 3 to 4 minutes.

Prepare and Pour the tomato sauce, tomato paste, tomato sauce and salsa in heavy bowls. Place 1/2 the corn chips and 1/2 the tomato sauce on the bottom of each bowl.

Stir tomato paste layer onto the tomatoes, ending with the white portion on top. Cook over medium heat until the corn chips start to soften.

Bring a large pot of water to a boil. Add tortilla and simmer for over two hours or until tender and just barely melted. Allow the tortilla to cool.

Wash and drain the tortilla, using a colander, in warm water. Serve immediately.

Comments

Lindi it Bit if Flivir writes:

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This was just an ordinary buttermilk soft pretzel dish. I marinated the wrapped pretzels in a bowl of cold water for an hour while Iiled away in the kitchen. I substituted brown sugar for white sugar, because both packages of sugar did not have yogurt. I also added two 1-cup Whole wheat Cheese blades to my food processor, which shredded the pretzels for the pasta. I processed the shredded cheese into a fine powder and pushed it in the bowl with the yogurt until it was well combined. I needed to be sure of the pulp and not the watery sort, I really like my rolls heavy on the prob. I added a 1-cup Whole wheat Matata (with all the herbs) to my marinara sauce. Without these additions it would have been a very heavy salad. I'm glad I put the shredded cheese in there because it adds such

Jean's Tortilla Recipe

Ingredients

Directions

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