Chutney, Cheese & Garlic Tortillas
Source of Recipe
justmecookin.com
List of Ingredients
Chutney:
1/2 cup firmly packed brown sugar
1/3 cup chopped green pepper
1/3 cup cider vinegar
1/4 cup golden raisins
4 medium (4 cups) tomatoes, chopped
2 tablespoons chopped onion
1 tablespoon lemon juice
1 teaspoon finely chopped fresh garlic
1 teaspoon grated fresh gingerroot*
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Roasted Garlic:
1 medium garlic bulb
1 teaspoon olive or vegetable oil
Salt
Pepper
Tortillas:
1 (12-ounce) package 8-inch flour tortillas
8 ounces Camembert cheese Recipe
Combine all chutney ingredients in 2-quart saucepan. Cook over low heat, stirring occasionally, until thickened (45 to 50 minutes). Cool completely.
Meanwhile, heat oven to 350 degrees. Cut 1/4 to 1/2 inch from top of garlic bulb to expose cloves. Remove most of the outer skin from bulb, leaving the bulb intact and the cloves unpeeled.
Place bulb, cut-side up, on 8-inch piece aluminum foil. Drizzle with olive oil; sprinkle lightly with salt and pepper. Wrap in foil. Bake for 45 to 55 minutes or until soft. Unwrap; cool completely.
Increase oven temperature to 375 degrees. Place tortillas, in single layer, on ungreased baking sheets. Bake for 8 to 10 minutes or until crisp and lightly browned around edges.
To serve, break tortillas into pieces. Spread each serving with cheese, roasted garlic and chutney. Makes 16 servings
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