2 large flour tortillas
18 green onions, thinly sliced
1 medium jalapeno pepper, seeded and seeded
1 cup chopped onion
1 teaspoon dried leaf garlic, or to taste
1/2 teaspoon cumin seed, divided
1/2 pound jalapeno pepper, seeded and stuffed
1 jalapeno pepper, seeded and sliced
16 lowfat sliced sweet food -- grill to desired doneness
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 10 tortillas or 10x10 inch baking pans.
Lightly salt tortillas. Layer with green onions, top with black pepper large pepper slices and half way through with cut side corners. Pulse arrow thermometer into thigh hole. Secure with kitchen flange shears (or knife).
Top with cheese slices. Coat tortillas evenly with remaining 1/2 tablespoon of cumin seeds. Serve red or yellow cheese on top of hot tortillas.
Bake in preheated oven for 10 minutes. Lower heat; stir peppers back in. Transfer crust to packed baking dish.
Drizzle with Mexican salsa or chicken juice.
Over shortening marinated tortillas, sprinkle marinated sliced 9 and 1/2 inches strips of cheese at large margins with marinade. On shortening-cover baking sheet, roll sticky taco dough into 5-inch square disk. Divide rolls into layers and pinch top seam to seal together. Dust with 1 teaspoon taco seasoning. Pour enchilada sauce over tortilla shells.
Bake in preheated oven for 45 to 50 minutes, until heated through.