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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Yummy mexican ingredients rolled up in a beautiful roll and served like a maki sushi. Quick and easy and will knock 'em dead. If it is too spicy for you reduce or eliminate the chipotle pepper. I haven't tried this yet, but I though that roasting the garlic used in the cilantro oil, might make it a bit smoother with a bit of a sweetness that could be delicious. Ingredients:
2 - large 10-12 inch flour tortillas |
1 - half red bell pepper (thin slices) |
2 - green onions (greens only sliced) |
2 - pequillo peppers (from a jar) |
2 oz. cream cheese |
1 chipotle pepper in adobo (one chili) |
1 tbsp. salsa |
2 oz. refried beans |
1/2 fresh avocado (sliced) |
4 oz. roasted chicken (sliced in strips) |
drizzling oil |
half bunch of fresh cilantro |
2 cloves garlic |
juice of half a lime |
1/4 cup canola oil |
salt (to taste) |
pepper (to taste) |
Directions:
1. Place cilantro, garlic, oil, lime, salt and pepper in blender and puree until smooth
2. Mix cream cheese, salsa and chipotle pepper in a small bowl
3. Cut both tortillas into squares by removing rounded edges with a knife
4. Place one tortilla in a microwave and cook on high for 10 seconds
5. Place tortilla on a sushi rolling mat (if you have one)
6. Spread 1/2 of the cream cheese mixture on one half of the tortilla
7. Spread 1/2 of the refried beans on the other half leaving a 1/4 inch at the edge with nothing on it
8. With the 1/4 inch edge away from you:
9. Place 1/2 of the red pepper slices in the middle of the tortilla (left to right edge)
10. Place 1/2 of the green onions
11. Place 1/2 of the roasted chicken
12. Place 1/2 of the pequillo peppers
13. Place 1/2 of the avocado slices
14. Roll from the edge closest to you until just the bare 1/4 inch edge is left
15. If you are familiar with rolling sushi, this is the point where you pull the roll tight inside the mat. The object is to pack the ingredients tight inside the roll. Pull and roll until the ingredients compress and fill to the outside ends of the tortilla.
16. Wet the exposed edge with a fingertip of water
17. Continue rolling until the roll seals itself
18. Remove from the sushi mat and place on a cutting board
19. Cut the roll in half with a sharp knife
20. Place the two halves next to each other and cut into 3rds (six pieces when done)
21. Repeat with the second tortilla
22. Plate 3 pieces on each plate (4 plates of 3) and drizzle with the cilantro oil
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