Rolled Tortilla Dippers
Source of Recipe
Southern Living January 1986
Recipe Introduction
To be honest, my daughter and my husband didn’t care for these, but I thought they were very good. They are a good appetizer, but also make a good side dish with soup – try with tortilla soup! You can put them together ahead of time, they can be kept warm in the oven and they reheat well.
Serve with guacamole, salsa and sour cream.
List of Ingredients
16 (6”) flour tortillas
1 c. refried beans
½ c. (2 oz.) shredded Cheddar or Monterey Jack cheese
Vegetable oil
Recipe
Work with 1 tortilla as a time, keeping remaining tortillas covered (I actually made these 8 at a time and it worked just fine). Spread 1 T. refried beans slightly off center of tortilla, leaving a 1” margin at both ends. Sprinkle 1 ½ t. cheese over bens. Roll up tortilla tightly, jellyroll fashion, starting at end closest to filling; secure with wooden picks. Set aside.
Repeat entire procedure with all remaining tortillas, keeping rolled tortillas covered. Cover and refrigerate until ready to fry, up to 4 hours. (Tortillas may also be frozen in an airtight container up to 2 months before frying.)
When ready to fry, heat 1” of oil in a heavy skillet to 375 degrees. Fry several tortilla rolls at a time in hot oil until golden brown. Drain on paper towels. Remove wooden picks.
Serves 8.
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