Ingredients
3 green onions, trimmed and thinly sliced
3 plum tomatoes, cut into ½-inch pieces
1 avocado, peeled, pitted and cut into ½-inch pieces, ripe
¼ small head romaine lettuce, thinly sliced
¼ cup fresh cilantro, loosely packed
1 cup salsa
12 oz queso blanco, Mexican frying cheese, cut into 12 slices
12 corn tortillas, warmed (6-inch)
1 lime, cut into 4 wedges
Preparation
On platter, arrange green onions, tomatoes, avocado, lettuce and cilantro.
Pour salsa into serving bowl.
Heat nonstick skillet over medium-high heat until hot.
Add cheese and heat, turning once, until dark brown in spots, 2 to 3 minutes.
Place 1 cheese slice in each tortilla and fold in half.
Serve tortillas immediately, adding green onions, tomatoes, avocado, lettuce, cilantro, salsa and a squeeze of lime juice.
