Tortilla salsa
Sharp, fast, pig-tailed and inexpensive!
1 tube of tomato paste
dried chili
Fresh basil
leaf parsley
Grated gouda cheese
salt
olive oil
Romaine lettuce
Finished wheat flour soils from the Turk or
Wraps or tortilla in any case, the finished round flat flat parts, which are packaged in several.
Chop the herbs and mix with the tomato paste and the dried chili and 2 tbsp oil and season with salt until spicy. It should be nice and sharp.
Rub the cheese,
chop the washed salad.
Coat two tortilla bottoms on one side with the tomato paste.
Put on one of the chopped salad and the cheese. The two bottoms are now pressed together and heated in a pan without oil from each side for about 2 minutes, so that the cheese melts. Cut into eighths with a large knife and eat from the hand.
