dawn_mo
Well-known member
For the past year or so, I have been using one of those Tupperware-type vegetable tray containers. The ones that have devided sections with a lid that snaps on. It is perfect for something like this. I fill up the containers with cilantro, sliced green onions, chopped tomatoes, pickled jalapenos, shredded cheese, etc., snap on the top and stick in the fridge. It works great for informal meals like this. It is great for storing the leftovers too. Then I usually use the leftover for either making and freezing burritos or enchiladas, or making a pot of Mexican-style chicken soup. Works like a dream. I usually serve the "wet" toppings separately in small bowls, so they don't mess up the "dryer" ingredients.