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October 15, 2010

These are the Mexican version of toasted cheese sandwiches. 

2 flour tortillas

low fat cheese, mozerella is great but any cheese will do

1 medium tomato sliced

about 6 baby spinach leaves


1.  Place one tortilla on a board.  Top with cheese, tomatoes, spinach leaves and then top with remaining tortilla.

2.  Move to a non-stick frypan on high heat.  You can use a crumpled piece of baking paper to put some oil around the frypan. Cook for about 3 minutes turning halfway or until crisp and golden.

3.  Cut the tortilla into quarters to serve.

Variations:  almost anything goes – cooked bacon pieces, cooked mushrooms, capsicums, spring onions.

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