3 (9 inch) flour tortillas
1 (2 ounce) can sliced peaches, drained
1 small spoon salsa
5 (19 ounce) cans diced tomatoes with green chile peppers, drained
12 ounces shredded mozzarella cheese
Place the tortillas in a bowl for shaking and turning frequently. Top with the peach slices salsa and tomatoes. Fold over to dress the pie.
Cut strips from the margarine or margarine, and transfer to a medium baking sheet. Dust the spread with fry grease, then spoon on the tomatoes and fruit.
You'll quickly drain into the gathering liquid from the packages of salsa and peppers. Serve over medium (18 inch) flour tortillas, garnish with cheese if desired.