Baked Tortilla Wheels With Pineapple Salsa Recipe #196314
This recipe is from the "Very Vegetarian Cookbook". Very beautiful and flavorful appetizer for the holidays or any get together. Really pretty on blue dishes.
by Engrossed
3 hours | 30 min prep
SERVES 8
For the Tortilla Wheels
- 5 1/2 ounces cream cheese or neufchatel cheese (I use the latter)
- 1 green chili pepper, seeded and chopped fine
- 2 tablespoons fresh cilantro, chopped
- 4 tomatoes, seeded and chopped fine
- 4 green onions, chopped fine
- 1 red bell pepper or yellow bell pepper, seeded and chopped fine
- 3 1/2 ounces cheddar cheese, shredded
- salt & fresh ground pepper
- 8 flour tortillas
For the Salsa
- 1 tablespoon black mustard seeds or yellow mustard seeds
- 1 orange
- 4 slices fresh pineapple or canned pineapple
- 1 small red onion, chopped fine
- 1 small green chili pepper, seeded and chopped fine
- 2 tomatoes, diced
- salt & fresh ground pepper
- cayenne pepper (for more heat) or red pepper flakes, might work too (for more heat)
- For the Tortilla Wheels:.
- Beat the cream cheese until smooth, then add all of the other ingredients and mix well.
- Divide the mixture among the tortillas, spreading it evenly.
- Make 4 stacks of tortillas, 2 high. Roll them up tightly.
- Cover in plastic wrap. Chill for at least 2 hours.
- Preheat oven to 400.
- Unwrap the tortillas and trim away the ends, then cut each roll into eight slices. Place slices on baking sheets and bake for 15 to 20 minutes, until well browned.
- Serve with salsa.
- For the Salsa:.
- Prepare the salsa while the tortilla wheels are chilling.
- Heat a nonstick skillet until evenly hot, then add the mustard seeds, and cook for 1 to 2 minutes, until the seeds begin to pop (be careful not to burn). Allow to cool.
- Grate the rind from the orange, then peel it, and dice the flesh.
- Mix orange flesh and grated rind with mustard seeds and other ingredients, seasoning to taste with salt and pepper.
- Allow the salsa to stand until required.
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5 stars