Roasted Chiles, Goat Cheese and Prawn Roll-Ups |
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Prep Time: 120 Minutes Cook Time: 4 Minutes |
Ready In: 124 Minutes Servings: 8 |
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Ingredients:
3 large red bell peppers, roasted |
4 large poblano peppers, roasted |
4 jalapeno peppers, roasted (can use canned chipotle) |
1/2 cup sun-dried tomato packed in oil |
8 ounces jalapeno jack cheese, grated |
10 burrito-size flour tortillas |
20 large tiger shrimp, 16 ct., shelled & deveined |
2 tablespoons olive oil |
1 ounce tequila |
1 teaspoon salt |
3/4 cup ricotta cheese |
3/4 cup goat cheese |
1 large head of garlic, roasted |
1/2 cup fresh salsa |
1/2 cup chopped fresh cilantro |
Directions:
1. Marinate [ 2 hours] the prawns with the olive oil, salt and tequila. Place prawns on a barbecue and cook 1-1/2 minutes on each side or until pink and opaque.
2. Mix the Ricotta cheese and goat cheese into a spread with the roasted garlic, salsa, cilantro and chili powder.
3. Cut the roasted red bell peppers, roasted poblano peppers, roasted jalapeno peppers and sun dried tomatoes into julienne strips.
4. Spread the Ricotta mixture on 1/2 the tortilla. Cut the prawns in half lengthwise and place 4 halves across the bottom 1/3 of the tortilla. Add about a tablespoon each of the red bell and poblano peppers, and 1 teaspoon sun dried tomatoes on top of the prawns. Add two or three strips of the roasted jalapeno. Top this off with a generous amount of shredded pepper- jack cheese. From the bottom, fold up the tortilla on itself to make a 1-1/2 to 2 flattened roll. Set aside until all ten tortillas are filled. {These can be made a few hours ahead of time.} Brush the roll-ups with a little olive oil on each side. Grill on each side for 2 minutes on a hot barbecue or until the cheese is melted. Cut into four even pieces and serve hot with green salad, rice and beans.
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