Anonymous Fri Oct 07 11:39:03 2005

1 oz. butter

1 oz. shallots, minced

3/4 cup leeks, fine julienne

1-1/2 cups zucchini, fine julienne

1-1/2 cups yellow squash, fine julienne

3/4 cup daikon, fine julienne

1/2 oz. tarragon

1/2 oz. cilantro

8 oz. Monterey Jack cheese, shredded

6 (6-in.) flour tortillas

Heat butter in medium saute pan. Add shallots; sweat lightly. Add remaining vegetables; cook until al dente. Remove from heat; place vegetables in aluminum mixing bowl. Add herbs. Let mixture cool slightly; add grated cheese. Portion mixture onto half of each tortilla; fold tortilla over and press lightly to seal.. Cover with plastic wrap; refrigerate.