16 ounces lamb or grilled lamb scraps

--porterhouse trims from previous recipe red chile marinade --recipe follows 1 cup grated monterey jack cheese

1 cup grated white cheddar cheese

1 large red onion -- sliced thin

--and grilled 4 tablespoons fresh mint chiffonade

8 yellow corn tortillas

salt and freshly ground pepper olive oil

Prepare a wood or charcoal grill and let it burn down to embers. Marinate lamb in red chile marinade for 1 hour. Grill the lamb for 3 minutes on each side. Cut into 24 slices. For each serving lay four slices of lamb over 1/2 of the tortilla, sprinkle with 1/4 cup of cheese. Top with grilled onions and mint. Season to taste with salt and pepper. Fold over the tortilla and brush with olive oil. Grill for 3 minutes on each side or until crispy and the cheese has melted.

Serve with Tomato Salsa (recipe follows).

Busted by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997