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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 20 |
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Red onion is used two ways in this Mexican-inspired game day appetizer. These may be served hot or cold. Ingredients:
3/4 cup red onion, minced, divided |
1 garlic clove, peeled and minced |
1 teaspoon ground cumin |
1 tablespoon olive oil |
1 (14 1/2 ounce) can diced tomatoes, drained |
1/2 teaspoon hot pepper, ground |
1/4 teaspoon celery salt |
1/8 teaspoon black pepper |
4 ounces blue cheese, crumbled |
1/2 cup sour cream |
1 teaspoon dried oregano |
10 flour tortillas, 6 inch size |
Directions:
1. Heat oil in a skillet over high heat.
2. Add 1/2 cup red onion, garlic and cumin.
3. Cook, stirring, until onion softens and begins to turn golden, about 3 minutes.
4. Add tomatoes, red pepper, celery salt and black pepper.
5. Stir well, remove from heat and let cool.
6. Combine blue cheese, sour cream, oregano and remaining 1/4 cup onion.
7. Mix well.
8. Place about 2 tablespoons tomato mixture on the bottom third of each tortilla.
9. Place about 2 tablespoons cheese mixture on top of tomato mixture.
10. Roll tortilla up tightly over fillings and secure with toothpicks.
11. Cut each tortilla in half in the center, so you have 20 rolls.
12. These may be served as is or warmed to melt the cheese.
13. To warm: place on microwave-safe plate and microwave on High for 1-2 minutes.
14. If some of the filling leaks out, scoop it up and spoon it over the top.
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