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Ingredients

• Tortas:
• 2 Cups Cooked Mexican rice
• 2 eggs
• 1/2 Cup Shredded mozzarella cheese
• oil for frying
• Tomato Salsa:
• 3 roma tomatoes ~ sliced in half
• 1 jalapenos sliced and seeds removed
• 1/2 white onion
• 2 cloves garlic ~ minced
• 1/8 Teaspoon cumin
• 1 Pinch Mexican oregano
• 1-1/2 chicken bouillon cubes
• 1/2 Teaspoon salt
• 3/4 Cup water

Description

This Is Great To Use Up Leftover Mexican Rice. It Can Be Served As A Main Dish Or As A Snack. The Kids Love It Also.

Group Recipes