ENCHILADA (Serves 1)
1/2 c. diet catsup
1 Tbsp. dehydrated onion
1 medium tomato, chopped
1/2 clove garlic, minced
1 Tbsp. chopped green chili
dash of Sweet 'N Low
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. oregano
1/4 tsp. basil
2 oz. Monterey Jack cheese,
1 sliced bread, toasted
Put all ingredients (except cheese and toast) in sauce-
pan. Simmer 15 minutes. Dip toast into mixture and moisten
both sides. Put coated toast in small ovenproof baking dish
and top with cheese and remaining sauce. Bake at 350 degrees for 15
minutes. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.