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When brushed with butter and baked over custard cups, Katie's spinach tortillas make crunchy bowls for lettuce salads topped with pork and peppers.
This recipe is:
Originally published as Fajita Tortilla Bowls in
March/April 2003, p10
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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