This week Chef Roy decided to make something fresh and lightLy fried around the edges for summer: muLitas fiLLed w/ heirLoom tomatoes, griLLed nectarines, cotija cheese and butter lettuce. After a light fry, he serves them up enchiLada-styLe w/ his new saLsa verde. The roasted, sweet jalapeños and a medLey of citrus juices make it the perfect pairing for this summer street dish. Another snowfaLL of cotija cheese, and these babies are ready to be EATEN.
Don’t they look dericious?
And they come two to a pLate, so be sure to share!
Love and tacos,