|Small curd creamed cottage cheese||1⁄4 Cup (4 tbs)|
|Shredded monterey jack cheese||1⁄4 Cup (4 tbs)|
|Chopped tomatoes||1⁄4 Cup (4 tbs)|
|Sliced green onion with tops||2 Tablespoon|
|Chili powder||1⁄2 Teaspoon|
|Garlic||1⁄2 Clove (2.5 gm), finely chopped (Small Clove)|
|6 inch corn tortilla||2|
|Mild taco sauce||2 Tablespoon|
|Shredded monterey jack cheese||2 Tablespoon|
Mix cottage cheese, 1/4 cup [1/2 cup] Monterey Jack cheese, the tomatoes, onion[s], chili powder, salt and garlic; reserve.
Place tortillas in 1 stack [2 stacks] on plate[s].
Cover with waxed paper and microwave on medium (275 watts) until softened, 20 to 30 sec [30 to 40 sec].
Spoon about 1/3 cup of the cheese mixture onto each tortilla.
Roll tortillas around cheese mixture.
Arrange tortillas, seam sides down, in 14-oz shallow casserole [two 14-oz shallow casseroles].
Spoon taco sauce over tortilla[s].
Cover with vented plastic wrap and microwave on medium-high (385 watts) until hot, 2 to 3 min [3 to 4 min].
Sprinkle with 2 tbsp [1/4 cup] Monterey Jack cheese.
Microwave uncovered on high (550 watts) until cheese is melted, 30 to 40 sec [45 to 60 sec].
Top with sliced ripe olives if desired.