| Level: | Easy |
| Total: | 10 min |
| Prep: | 5 min |
| Cook: | 5 min |
Instructions
- Shallow-fry corn tortillas in vegetable oil in a skillet until puffy, 45 seconds per side; transfer to a baking sheet. Top with shredded monterey jack and thinly sliced red onion. Bake at 350 degrees F until the cheese melts, about 3 minutes. Top with sliced pickled jalapenos and cilantro.
Reviews
These tortilla melts were extremely simple but the flavors were great. I am so glad that I took the time to heat up a little oil and try the corn tortillas to make these. They made the perfect addition to the Posole Rojo.