Monday, November 9, 2009

Simple Simple Simple Mexi-Medi Tortillas--Fusion Challenge

Mexi-Medi Mini Tortillas
As I am cooking challenged, but love the participation, my contribution is a super quick mexican/mediterranean tortilla. This will be short and quick as it is also 2a.m. and I want to make the deadline!

For these I used Sun-dried tomatos soaked in olive oil, kalmata olives, green chilis, feta cheese, greek yogurt plain, and mini whole wheat tortillas.

1. Lay tortillas on baking sheet
2. Dice sun-dried tomatos and olives.
3. Sprinkle on tortillas.
4. Drain Chilis.
5. Sprinkle on tortillas.
6. Sprinkle Feta liberally to taste over tortillas.
7. Broil for 5-7 minutes. (I have set many a broiler on fire, so I only left mine in for 5 out of fear
and they were crunchy and tasty.)
8. Drizzle Greek yogurt over the top
9. Enjoy.

Things I learned--
1. First batch I drizzled olive oil on the tortilla before broiling and it was too much. There was
enough in the sun dried tomatos and olives I used. The extra made the bottom too soggy.
2. You could use anything with these. I was staying with my friend Jen and we came up with
tons of combinations that would make a very tasty appetizer.
3. I'm sure most everyone knows this already, but this was my first
experiment with the greek yogurt as a substitute for sour cream and
I wouldn't go back!
4. Thumbs up as a yummy appetizer!

No photos for the time being because my stupid computer will not allow me to add photos at this time.


  1. Yummmmm... I'm tired of greek salads and was looking for something new to do for feta cravings. Thanks! This looks delicious.

  2. I'm for just about any food that has yogurt and feta. Throw in sundried tomatoes and olives and I will definitely eat it. These sound scrumptious.