"Omelet" > wrote in message
news
> In article >,
> "Ophelia" > wrote:
>
>> > don't forget the bell pepper slices or the salsa.
>> >
>> > take a 8 to 10 inch tortillia sprinkle liberally with cheese of choice,
>> > place some sliced onion, some bell pepper, some pre cooked
>> > meat..arrange
>> > the stuff to make it look pretty. put a tortilla on
>> > top...bake/broil/grill it till nicely crisp golden brown on both sides
>> > and all melted and bubbly inside.
>> >
>> > serve with sour cream, salsa or what ever
>> >
>> > You can accomplish the same thing on top of the stove or by using 1
>> > tortillia and folding it in half to cover the fillings.
>> >
>> > kinda like a mexican grilled cheese sandwich and the variations are
>> > legion...
>>
>>
>> Thank you Alan) Explain the salsa please
>>
>> *sigh* I am in Scotland and I need to know these things!
>
> Salsa, aka picante sauce.
> Hm. I tend to cheat and just purchase Pace, but picante sauce has
> applications from being a simple chip dip to being a major meal addition.
>
> Like quesadillas, there are a number of variations:
>
> http://www.cookingcache.com/cat/salsa_recipes

Oh my!! Now there is a lot of sauces))) thanks)