3/4 cup finely chopped broccoli
1/4 cup shredded carrot
1/4 cup sliced green onion
2 TBSP water
6 6 inch flour tortillas
1 tsp cooking oil
1 8 oz pkg shredded cheddar or Monterey Jack cheese with
Dairy sour cream (optional)
Sliced pitted ripe olives (optional)
Sliced green onion (optional)
In a 1-quart microwave-safe casserole combine the broccoli, carrot, green onion, and water. Micro-cook, covered, on 100% power (high) for 2 to 4 minutes or until vegetables are crisp-tender. Drain. Brush one side of 3 tortillas with some of the oil. Place tortillas, oiled side down, on a baking sheet. Top with the cheese, vegetable mixture, and remaining tortillas. Brush tops with remaining oil. Bake in a 450 degree F oven about 6 minutes or until light brown. To serve, cut each tortilla into wedges. Serve with sour cream, salsa, olives, and green onion, if desired.
These are nice as appetizers or snacks. Just cut into smaller wedges and you are ready to go.