Baked Montana Food

MONTANA'S ANTOJITOS RECIPE

Steps:

• Note: I add my veggies to a food processor to chop them finely. You want small veggies here, trust me. Also, if you find the veggies are watery, squeeze out the water from the veggies in a paper towel. It will make a difference.
• Preheat oven to 375F. Line a baking sheet with parchment paper.
• Mix all the ingredients together (except the tortillas) in a mixing bowl. Evenly divide the mixture between 4-5 tortillas and spread out the best you can (staying about 1/2 an inch or 1 inch from the outer edges of the tortillas.) Roll the tortillas up and place onto baking sheet. Add about 5 slices across the top of each tortilla.
• Bake for 15-20 minutes or until cheese is nice and hot. Allow to cool before slicing into pinwheels.
• Note: I have heard about people cutting the tortillas into pin wheels before baking them. It would probably be a lot easier and less of a chance of squishing the cheese everywhere.

PERFECT SMASHED POTATOES

Steps:

• Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.

BAKED MONTANA

Steps:

• Bake at least one day before serving so that it hardens up.
• Pack ice cream on crust without too much pressure so crust doesn't crack.
• Freeze.
• Beat egg whites adding vanilla and sugar until stiff peaks form.
• Seal ice cream with meringue.
• Broil until light brown.
• Watch it closely.
• Freeze.
• Melt cholocate chips with 1 to 2 teaspoons water and pour over top.
• Add cherry or sprinkles.