Ingredients:
1 package flour tortillas
1 jar Purple Chef Jalapeno Tomato
Marmalade
8 oz. shredded Cheddar or Monterey Jack
8 oz jar of jalapenos,
chopped
Sour cream
Lay half of the tortillas on a flat surface. Spread
each with 1.5 T. Jalapeno Tomato Marmalade. Sprinkle
with chopped jalapenos and then the grated cheese. Top
with second tortilla. Press together.
Heat in a dry frying pan on the stove. Cut in to
6 or 8 pieces. Serve with sour cream and more Purple
Chef Jalapeno
Tomato Marmalade for dipping.
