MEXICAN CRUNCHY WRAPS
Ingredients
Sauteed mushrooms (or any cooked veg) 2 cups
Large tortillas 4 (or 8 for extra crunch) - corn tostada shells
8 tsp - Mexican chilli (sauce)
8 tsp - sour cream
Some hot sauce
Cheese singles - 4
Chopped tomatoes - 1 cup
Chopped fresh lettuce - 1 cup
Butter/ olive oil - 4 tbsp
PREPARATION
Take a tortilla and smear 2 tsp chilli over the centre (a 4-5" round), followed by a cheese single and a tostada shell (2 for extra crunchiness).
Spoon on 1/4 of the following - sour cream, cooked vegetable/ mushrooms, tomatoes and lettuce.
Spread them to cover the tostada.
Sprinkle sauces of your choice (hot sauce, ketchup, etc) and fold the tortilla over the fillings, starting from one point and working around the circumference.
Hold it firmly together and turn over onto a heated pan.
Sprinkle some butter/ olive oil and brown and harden it as desired on both sides.
Ingredients
Sauteed mushrooms (or any cooked veg) 2 cups
Large tortillas 4 (or 8 for extra crunch) - corn tostada shells
8 tsp - Mexican chilli (sauce)
8 tsp - sour cream
Some hot sauce
Cheese singles - 4
Chopped tomatoes - 1 cup
Chopped fresh lettuce - 1 cup
Butter/ olive oil - 4 tbsp
PREPARATION
Take a tortilla and smear 2 tsp chilli over the centre (a 4-5" round), followed by a cheese single and a tostada shell (2 for extra crunchiness).
Spoon on 1/4 of the following - sour cream, cooked vegetable/ mushrooms, tomatoes and lettuce.
Spread them to cover the tostada.
Sprinkle sauces of your choice (hot sauce, ketchup, etc) and fold the tortilla over the fillings, starting from one point and working around the circumference.
Hold it firmly together and turn over onto a heated pan.
Sprinkle some butter/ olive oil and brown and harden it as desired on both sides.
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