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Ingredients Jump to Instructions ↓

  1. 2 tb Canola oil

  2. 2 Garlic cloves

  3. ;peeled and chopped 1 Onion, peeled and chopped

  4. 4 c Chard, coarsely chopped*

  5. 1 tb Butter

  6. 1 tb Flour

  7. 1/2 c Milk

  8. 1/2 c Cheddar cheese, grated

  9. 6 Corn tortillas

  10. 1/2 c Hot salsa

  11. 375 F. Heat oil; saute garlic and onion until golden. Add chard (in small amounts) until it is cooked down. Make a bechamel sauce; melt butter, stir in flour, add milk and cheese. Stir until thick, then mix into cooked greens. Fill center of each tortilla, roll up, place in lightly oiled baking dish. Spread salsa over all; bake in hot oven for 25 minutes. Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog. Vol.

  12. 8, No.

  13. 1. Spring/Summer

  14. 1991. Pg.

  15. 7. Posted by Cathy Harned.

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