Feel free to vary the ingredients in the tortillas. Cream cheese is an essential ingredient, but if you are not a fan of jalapenos, load up on tomatoes or peppers, or whatever is to your liking. Don't overload the tortillas so much that they will be difficult to roll, but scatter enough ingredients so that you get goodness in every bite!
|4 whole wheat or white flour tortillas|
|2-3 tbsps of cream cheese per tortilla|
|2 fressh jalapenos diced, or the pickled version for less heat|
|1 cup diced tomatoes|
|3-4 scallions chopped|
|1/2 cup cilantro chopped + more for garnish|
|juice of half a lime|
|2 -3 ripe avocados|
|1/2 tsp of salt or more to taste|
|1 clove garlic minced|
|1 tbsp of chopped cilantro|
|3/4 cup tomato salsa of your choice|
|1 tsp real maple syrup (optional)|
For the guacamole:
Take your ripe avocados and mash in a bowl until all lumps are gone.
Add one clove of garlic (small clove), minced.
Add juice of half a lime and salt to taste and a tbsp. of chopped cilantro or more to taste..
*(Believe it or not, adding a tsp of real maple syrup adds a delicious extra creaminess to the guacamole. Try it!)
Place in fridge until needed.
Lay out the four tortillas.
Spread cream cheese over the entire area of each.
Scatter jalapenos, tomatoes, scallions, and cilantro.
Roll each tortilla fairly tightly so that it doesn't become loose when heating up.
Heat up large, flat, non-stick pan. Drizzle tiny amount of olive oil in bottom of pan. Once pan is hot, place two of the tortillas in the pan and heat at medium. Turn at least once on each side. Cover, but watch closely so the tortillas don't get over-crisp. Once heated through and the cream cheese is melting, set aside and heat the remaining tortillas through.
Place on a cutting board and cut tortilla rolls on an angle. Serve each plate with sour cream, guacamole, and salsa.
Delicious! Great with a nice lager too.
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