Yield: 6 servings as appetizers or 2 to 3 persons for a light meal

3 large Portabella mushrooms

1/8 cup (2 Tablespoons) olive oil

1 large onion, diced

4, 10 to 12 inch flavored tortillas (i.e. sun-dried tomato, or spinach tortillas)

8 oz. southwest spiced goat cheese (Plain goat cheese can be substituted and flavored with ¼ teaspoon chipotle powder)

1 large tomato, diced

2 cups lettuce, shredded

¼ cup Siracha Chile Sauce

1. Brush each mushroom with olive oil and grill for 3-5 minutes per side. ( If preferred, you can broil the mushrooms for approximately the same amount of time.)

2. Cool and slice each mushroom into thin strips (julienne). Sauté diced onion in remaining olive oil, until translucent but not browned. Cool.

3. Warm tortillas on a comal or griddle or in a microwave oven for 20-30 seconds in a plastic bag, until pliable. Spread goat cheese on each tortilla and top with 1/4th of the sautéed onion, grilled mushroom strips, shredded lettuce, and diced tomato. Add 2 to 3 small spoonfuls of Siracha sauce.

4. Roll tightly. If serving as a light meal, cut each tortilla diagonally into 3 pieces. If serving several, party style, cut every other one on an angle into 1 to 2 inch pieces, and arrange, flowerlike, on a serving tray. Garnish with confetti of Caribe chile and diced tomatoes.

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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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