Tortilla Mini Burgers
2 lbs. lean ground beef
1/2 c. Italian-seasoned breadcrumbs
1 lg. egg
1 10 oz. can diced tomatoes and green chiles, drained
1 T. fresh cilantro, chopped
1/4 tsp. salt
1 8 oz. pkg. Monterey Jack cheese, cut into 24 slices
24 6" flour tortillas
1 8 oz. jar picante sauce
1/2 c ketchup
Combine first 6 ingredients. Shape into 24 small patties.
Place in 2 grill baskets coated with vegetable cooking spray. Grill, without grill lid, over med-high heat (350-400) 4-5 mins. on each side, or until done.
Open grill baskets, and top each burger with cheese.(Do not reclose grill baskets.) Cook until cheese melts.
Heat tortillas according to pkg. directions, and keep warm.
Combine picante sauce and ketchup. Spread 1 T. mixture on 1 side of each tortilla, and place a burger, cheese side up, near top edge.
Fold bottom edge up, and fold opposite sides over.
Makes 24 mini-burgers
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