Asparagus Rolls With Jalapeño Chutney

Ingredients

Chutney

• 2 fresh jalapeno peppers, seeded and finely chopped
• 3 garlic cloves, finely chopped
• 1/4 cup onion, finely chopped
• 1/2 teaspoon red pepper flakes
• 1 lemon, juice and zest of
• 2 teaspoons sugar
• 1 tablespoon chicken broth or vegetable broth
• 1 teaspoon olive oil
• 1 dash salt

Asparagus Rolls

• 2 small flour tortillas
• 8 trimmed asparagus spears
• 1 1/2 cups monterey jack pepper cheese
• 2 tablespoons sour cream

Directions

1. 1

   Heat olive oil in a small saute pan over low heat; Add the jalapeños, garlic, onion, and red pepper and saute until garlic just begins to brown.

2. 2

   Dissolve sugar in lemon juice then add the juice and broth to pan and mix thoroughly.

3. 3

   Add salt and reduce heat to simmer for at least 15 minutes, or until mixture darkens and thickens, stirring occasionally.

4. 4

   In the meantime, microwave asparagus for 2 minutes (half that time for thin stalks), then plunge immediately into cold water; Asparagus should not be completely cooked at this point.

5. 5

   Set aside a handful of cheese and divide the remainder between the two tortillas, spreading evenly over the surface.

6. 6

   Microwave one cheese covered tortilla at a time for 30 seconds; As soon as a tortilla comes out, stack two asparagus spears on one end, and two more on top of them.

7. 7

   Roll the tortilla firmly, so the spears are sticking out a little at top and bottom.

8. 8

   Just before serving, put the remaining cheese on top of the rolls and return them to the micro for 30 seconds each.

9. 9

   Serve with dollop of sour cream and a small amount of chutney.

10. 10

    Put lemon zest on top of chutney for color.

11. 11

    Great served with Spanish Rice.