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2 Tbsp. butter
1 can (4 oz.) chopped green
chilies, undrained
2 c. refried beans
16 oz. Monterey Jack cheese,
1/2 c. chopped onions
8 flour tortillas (8-inches)
6 radishes, sliced

Preheat oven to 350 degrees. In hot butter in a 10-inch
skillet, saute onion, stirring until golden, about 5 minutes.
Remove from heat. Add green chilies and beans. Mix well.
Spread each tortilla with 1/4 cup bean mixture. Top each with
2 tablespoons shredded cheese and 2 tablespoons salsa. Overlap
burritos in the center. Place folded side down in 2 quart
baking dish. Sprinkle with remaining cheese. Bake 15 minutes
or until golden brown. Before serving, top with remaining
salsa and radishes. Makes 8 servings.

1 can tomatoes, drained and
chopped (1 lb. 12 oz.)
1 c. finely chopped onion
1 (4 oz.) can chopped green
2 tsp. finely chopped jalapeno
1 clove garlic, crushed
1/4 tsp. salt
dash of pepper
1/2 tsp. chili powder
In medium bowl, combine all ingredients; mix well. Let
stand about 20 minutes to develop flavor. Makes 2 1/2 cups.

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