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Prep 20min
Total35min
Servings6
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Ingredients
1/2
cup diced red bell pepper
1/2
cup diced yellow bell pepper
1/2
cup diced chayote squash
6
tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
1 1/2
cups shredded Colby-Monterey Jack cheese (6 ounces)
1
tablespoon margarine or butter
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Steps
1
Mix bell peppers and chayote. Spoon about 1/4 cup of the vegetable mixture down center of each tortilla. Top with 1/4 cup of the cheese. Fold tortilla into thirds over filling.
2
Melt margarine in 10-inch skillet over medium heat. Place 3 filled tortillas at a time, seam sides down, in margarine. Cook about 6 minutes, turning after 3 minutes, until golden brown.
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If you can't find chayote, substitute 1/2 cup diced zucchini or yellow summer squash.
Chayote is a gourdlike fruit about the size and shape of a very large pear. It has pale green skin and white, rather bland-tasting flesh surrounding one soft seed. Chayotes were once the principal food of the Aztecs and Mayas.
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Nutrition Facts
Serving Size:1 Tortilla
Calories
265
Calories from Fat
125
Total Fat
14g
Saturated Fat
6g
Cholesterol
30mg
Sodium
410mg
Total Carbohydrate
27g
Dietary Fiber
2g
Protein
11g
% Daily Value*:
Iron
10%
10%
Exchanges:
1 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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