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Quick Burrito Rolls


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Author Topic: Quick Burrito Rolls  (Read 142 times)
Ruhi_Rose
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« on: December 27, 2007, 05:49:53 am »

 BismEm


Hey folks!  Don't miss this.  I recently tried this quick burrito recipe and it's superb.  I call it 'quick' because it's the exact kinda dish that can be made with left-overs.  The only thing fresh or new you would need are the tortilla breads or dry flat breads.  Preferable whole wheat but can use white flour tortillas if you like.  You can also use the Asian chapatis.  But don't use pita breads or nans.

If you have left-over cooked mince meat or small pieces of cooked boneless chicken, bring it out of the fridge and keep it aside.  Boil about half cup of rice.  Get a packet of Halal grated cheese.  Or simply take a packet of Halal cheese bar.  Most of us already have cheese in the fridge.  It could be chedder or mozarella or mixed.  The third item you'll need will be a bottle of salsa dip or simply make some fresh tomato chutney or tomato curry.  If enough left-over tomato chutney is available, use it.

Now, on a signle tortilla or chapati, put some meat and rice .. about 3 tsp meat and 3 tsp rice.  Sprinkle some salsa dip or tomato chutney over it.  Top it with grated cheese or if you're using cheese bar, sprinkle pieces of cheese over it.  Approximately, 3 tsp grated cheese or equivalent in pieces from a cheese bar.  Put all these ingredients along the center-corner of the bread.  Then from that corner, slowly roll the bread as shown in the sketch below.  Lock the corners with 2 or 3 toothpricks to prevent it from opening up.  Make as many as desired from the quantity of ingredients you have.  Microwave the stuffed tortillas (not bake but microwave) for about 45 seconds.  Bring them out and remove the toothpricks.  Now the roll won't open because when the cheese melts, it makes the overlapped bread stick together. 

Eat and enjoy!

Can be eaten with french fries or salad.  This is supposed to be a Mexican dish but it's common everywhere.  Just make sure you use all Halal ingredients.
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