Cuisine: American

Category: vegetable

Servings: 6


1 oz. butter
1 oz. shallots, minced
3/4 cup leeks, fine julienne
1-1/2 cups zucchini, fine julienne
1-1/2 cups yellow squash, fine julienne
3/4 cup daikon, fine julienne
1/2 oz. tarragon
1/2 oz. cilantro
8 oz. Monterey Jack cheese, shredded
6 (6-in.) flour tortillas


Heat butter in medium saute pan. Add shallots; sweat lightly. Add remaining vegetables; cook until al dente. Remove from heat; place vegetables in aluminum mixing bowl. Add herbs. Let mixture cool slightly; add grated cheese. Portion mixture onto half of each tortilla; fold tortilla over and press lightly to seal.. Cover with plastic wrap; refrigerate.

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