Tuesday, November 03, 2009
I needed a quick and easy something to take along with me to the NAWC meeting this month so I did some thinking and decided tortilla roll-ups would fit the bill!
Tortillas (I used tomato ones because that's what I had)
Cream Cheese (I doctored mine up a little with a pinch of veggie bullion powder and some dried onions)
Thinly Sliced Ham
Roasted Red Pepper Strips OR Fresh Red Pepper Strips
Veldsla (in English it's called corn salad, but I've never come across it in the US... baby spinach or regular spinach would be a good substitute)
Spread a thin layer of cream cheese onto the tortilla. Starting at the far left side, sprinkle a little bit of cheese from top to bottom. Then lay the ham next to the cheese, the red pepper on the edge of the ham, and the greenery of your choice next to the red pepper. Starting at the side with the cheese, roll the tortillas up as tightly as you can without tearing the tortillas. Cover in cling film and either put in the freezer for 45 minutes (if you're like me and don't make things far enough in advance) OR in the fridge for a few hours so they can firm up. After they've chilled, cut them into 1/2" (1.a little bit cm) slices.
If they're falling apart when you cut them, A: they're not cold enough or B: you didn't roll them tightly enough.
I think you could really do whatever the heck you wanted with these. Use cream cheese and salsa with some black olives and cheddar, or you could do sweet ones with PB and bananas (probably not on tomato tortillas though, that sounds slightly revolting to me).
Be sure to check out Tasty Tuesday @ Balancing Beauty and Bedlam and Tempt my Tummy Tuesday @ Blessed with Grace for more yummy recipes!