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)
1 Tablespoon chopped fresh tomato
1 teaspoon pinon nuts
- 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.