Cheese & Corn Tortillas
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
cottage cheese
|
|
| 1 | cup |
corn
|
|
| 6 | ounces |
cheddar cheese
shredded |
|
| ¼ | cup |
scallions, spring or green onions
sliced |
|
| 2 | tablespoons |
cilantro
chopped |
|
| 6 | each |
flour tortillas
|
*
|
| ½ | cup |
salsa
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
cottage cheese
|
|
| 237 | ml |
corn
|
|
| 173.4 | ml/g |
cheddar cheese
shredded |
|
| 59 | ml |
scallions, spring or green onions
sliced |
|
| 3E+1 | ml |
cilantro
chopped |
|
| 6 | each |
flour tortillas
|
*
|
| 118 | ml |
salsa
|
|
Directions
Pre-heat oven to 350℉ (180℃).
Grease 9x13 inch baking dish .
Mix first 6 ingredients but reserve ½ cup cheddar cheese.
Spoon about ½ cup of mixture down center of each tortilla.
Roll and arrange seam side down in baking dish.
Top with salsa and remaining ½ cup cheddar cheese.
Bake for 30 minutes.
