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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 32 |
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Mexican appetizer. I ordered this at a local restaurant and liked it, but it lacked a freshness or zing. So, I adapted the recipe to use my fresh salsa. It's a fav at gatherings. Ingredients:
1 small onion, diced |
1 garlic clove, minced |
1 large tomato, diced |
1/3 cup black beans, drained |
1/3 cup red pepper, diced |
1/4 cup cilantro, chopped |
1/2 fresh lime, juice of |
1 teaspoon chili powder |
1/4 teaspoon cumin |
1 dash chili flakes |
1 pinch salt, to taste |
1 cup monterey jack cheese |
cream cheese |
flour tortilla |
Directions:
1. Mix first 11 ingredients in bowl, combining well.
2. Spread cream cheese on tortilla. Spoon salsa mixture evenly across tortilla. Sprinkle Monterey Jack across tortilla (not too thick).
3. Roll tortilla, being sure to tuck the sides in to prevent the fillings from falling out.
4. Place on baking sheet or stone. Bake at 350 until desired result (I like them a little crisp on the outside, so I give them about 15 minutes).
5. Let rest for 10 minutes.
6. Cut 1 pieces diagonally, plate and serve.
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