New This Month


  • Yield: Makes 4

Source: Martha Stewart Living, January 2006


  • Olive oil, for pan
  • 8 flour tortillas (8 inches)
  • 2 cups crumbled cheddar, colby, or Monterey Jack cheese, such as Kraft Crumbles
  • Assorted fillings, such as diced seeded tomatoes, sliced pickled jalapenos, diced fresh jalapenos, cilantro leaves, sardines, shredded roasted chicken, cooked spinach, or cooked broccoli florets
  • Fire-Roasted Tomato Salsa
  • Sour cream, for serving


  1. Spray or brush a nonstick skillet with olive oil; set over high heat. On a work surface, sprinkle each of 4 tortillas with 1/4 cup cheese; top with desired fillings. Sprinkle with 1/4 cup cheese; top with 4 remaining tortillas. Grill until bottom tortilla is brown and cheese is melted. Flip; cook until brown, cheese is melted, and filling is hot. Transfer to a work surface; cut into wedges. Serve immediately with salsa and sour cream on the side.


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