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PARRILLA QUESOS




Source of Recipe


Ninfa's Mexican Restaurant


List of Ingredients




4 oz. sliced bell peppers
4 oz. chopped onions
6 oz. fresh mushrooms, sliced
1 1/4 oz. unsalted butter
1/2 Tbls. cooking sherry
3/4 tsp. garlic powder
2 cups Monterey Jack cheese



Recipe



In a non-stick skillet, melt butter over medium-high heat. Add bell peppers and onions and saute three to five minutes. Add mushrooms, sherry and garlic powder and continue to saute an additional five minutes. Keep warm. Place cheese in a microwaveable dish and melt in the microwave. Add sauteed vegetables and blend together with a spoon. Place flour tortillas on serving plate and evenly distribute parrilla mix between each tortilla, then roll. Serve quesos with Pico de gallo, salsa, sour cream and guacamole.