Had about a half pound of leftover grilled ribeye. Into the food processor and pulsed. Hatch Green Chile tortillas. Tillamook Mexican blend. Out of block and didn't feel like Sam's Club. My newest Lodge CI fit perfectly. Buttered and panned until cheese melted and desired toasting of tortilla.Topped with Vidalia onion, black olive, sour cream and guac. Not too much
Last edited: