• 3 plum tomatoes
  • ½ jalapeno pepper, seeds and ribs removed, finely minced
  • ½ small onion, cut into 1/4 inch dice
  • 2 tablespoons chopped cilantro leaves


  • 12 large flour tortillas
  • 8-1 2 ounces shredded cheddar cheese
  • juice of 1 lime or
  • 1 tablespoon bottled lime juice
  • fine sea salt
  • freshly ground black pepper
  • 3 scallions, very thinly sliced on a diagonal, for garnish
  • 8-1 2 ounces shredded mozzarella cheese
  • Monterey Jack cheese, optional

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Preheat oven to 400’F.  Line 2 large cookie sheets with parchment paper: In a medium bowl prepare the Pico de Gallo: Cut each tomato in half and discc11C I the seeds and juices. Chop into ¼-inch dice. Toss the tomatoes. jalapeno. onio11, cilantro leaves, and lime juice. Mix well. Season with salt and black pepper: Set aside. Lay 6 of the tortillas on prepared pans in single layers. Sprinkle each tortilla will 1 , 1 layer of cheddar cheese, leaving a small rim around the edge of each one. Top will 1 a layer of mozzarella. Top each with a second tortilla. Sprinkle a small pile of cheese in the center of the top tortillas. You can even make this a third kind of cheese, such as Monterey Jack cheese. Bake for 5-7 minutes.

Status: Dairy
Prep Time 10 minutes
Cook Time: 7 minutes
Yield: 6 servings

Recipe by Susie Fishbein