In article <5hm01vF3l70q5U4@mid.individual.net>,
"Ophelia" <O@nix.co.uk> wrote:

> > don't forget the bell pepper slices or the salsa.
> >
> > take a 8 to 10 inch tortillia sprinkle liberally with cheese of choice,
> > place some sliced onion, some bell pepper, some pre cooked meat..arrange
> > the stuff to make it look pretty. put a tortilla on
> > top...bake/broil/grill it till nicely crisp golden brown on both sides
> > and all melted and bubbly inside.
> >
> > serve with sour cream, salsa or what ever
> >
> > You can accomplish the same thing on top of the stove or by using 1
> > tortillia and folding it in half to cover the fillings.
> >
> > kinda like a mexican grilled cheese sandwich and the variations are
> > legion...
>
>
> Thank you Alan:)) Explain the salsa please
>
> *sigh* I am in Scotland and I need to know these things!

Salsa, aka picante sauce.
Hm. I tend to cheat and just purchase Pace, but picante sauce has
applications from being a simple chip dip to being a major meal addition.

Like quesadillas, there are a number of variations:

http://www.cookingcache.com/cat/salsa_recipes
--
Peace, Om

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