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Mexican Bean and Cheese Pockets
1 cn Refried beans; heated
8 7" tortillas
1/2 c Scallions; sliced
8 oz Monterey jack cheese w/jalapenos; shredded
1 ts Vegetable oil
Wam tortillas in microwave (or in oven at 350, wrapped in foil, for 5
Put tortillas side by side on a work surface. Place a heaping
tablespoon of warm refried beans in center of each tortillas. Top
with 1 tablespoon scallions, then 1 heaping tablespoon cheese. Fold
2 opposite sides of each tortilla toward center, overlapping
slightly. Fold remaining 2 sides toward the middle.
Heat a large heavy skillet over medium low heat. Brush with oil.
Place 4 tortillas pockets smooth side up in skillet. Cook for 5
minutes per side or until golden and crisp. Keep warm in oven while
cooking remaining pockets. Serve hot with salsa for dipping.
Ingredients may be changed to suit individual taste.
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