When using green spinach flavored and red, sun-ripened tomato tortillas for these--they are particularly Holiday Perfect.  I created this dish for a light luncheon, while consulting for Conrad’s restaurant, named for Conrad Hilton, the former owner of the historic landmark hotel where my cooking school was and I was consulting. I like to display them attractively, making every other cut on an angle and then arranging them in fours to look like flowers, especially when centering each “flower” with a piece of tomato.

Preparation Time: 3 to 5 minutes

Yield: 6 appetizers


1 spinach or sun-dried tomato wheat tortilla (12-inch)

2 Tablespoons low-fat or nonfat herbed Chevre

2 Tablespoons Hot New Mexican Table Salsa (or salsa of choice)

1/2 cup loosely packed mesclun salad greens

1 Tablespoon Cilantro Pesto (recipe follows)

Optional garnishes:

1 Tablespoon chopped fresh tomato

1 teaspoon pinon nuts

 Salsa Verde, recipes follow

Lay the tortilla flat. Spread with the cheese followed by the salsa, greens, and pesto.

Roll tightly. If serving 1 person, cut diagonally into 3 pieces. If serving several, party style, cut on an angle into 1 to 2 inch pieces. Place vertically on a plate and garnish with the tomato, pinons, and salsa, if desired.

Per serving: (full recipe) Calories 417, Protein 15 g, Carbohydrates 61 g, Fiber 5 g, Fat 12 g, Saturated Fat 12 g, Cholesterol 4 mg, Sodium 708 mg.


This is a takeoff on the Italian favorite that is made with basil. Cilantro and chile paired together make for a sauce that is terrific in such dishes as the Chevre Wrap, or on most any kind of pasta. You can even tame it somewhat and add olive oil and vinegar in equal parts to make a zesty salad dressing for your favorite greens.

Yield: 1 cup

Preparation time: 3 to 5 minutes

¼ cup extra-virgin olive oil

1 cup loosely packed cilantro leaves

2 Tablespoons roasted pinons

2 large cloves garlic

1 fresh jalapeno

1/3 cup grated Romano or Parmesan cheese

In a blender combine the oil, cilantro, pinons, garlic, jalapeno, and cheese. Process until smooth.

Per serving: (1/4 cup) Calories 184, Protein 3 g, Carbohydrates 2 g, Fiber 1 g, Fat 18 g, Saturated Fat 4 g, Cholesterol 9 mg, Sodium 105 mg (Analyzed with Romano Cheese)


An old Mexican favorite that is good over almost any meat or tortilla dish. Tomatillos, available in Mexican specialty shops, should always be used. Don’t substitute unripe green tomatoes, because they lack the subtle, sweet taste of the tomatillos.

Yield: About 2 cups

2 cups quartered, fresh tomatillos

2/3 cup chopped onion

1 Tablespoon chopped cilantro

1 jalapeno chile or Serrano chile, chopped

1/2 teaspoon salt (optional)

If using fresh tomatillos, remove outer husk. Quarter and place in one inch deep boiling water in a heavy pot. Cover and simmer for 5 to 8 minutes or until color deepens and they are almost fork tender. DO NOT OVERCOOK!Remove tomatillos from cooking water with a slotted spoon, reserving the water. Process tomatillos in a blender or food processor until coarsely chopped. Add remaining ingredients; process to combine, adding cooking liquid to create desired consistency. Taste and if necessary, adjust seasonings.




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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  • | Jane Butel Home Page

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