Ingredients
1
tablespoon olive oil
1
yellow summer squash, chopped
1/2
onion, chopped
1
Anaheim chile, seeded, chopped
4
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
1/3
cup Mexican salsa verde
1/4
cup shredded Mexican blend cheese (1 oz)
Preparation
Heat oven to 375°F.
Heat 4-quart saucepan over medium heat; add oil, then add squash, onion and chili. Cook about 3 minutes or until onions are softened.
Place tortillas on ungreased large cookie sheet; spread with salsa verde, then spoon on cooked vegetables. Top with cheese.
Bake 5 to 7 minutes or until hot and crispy around edges.
