Pineapple and Ham Sandwich Roll-ups
Cheese and Wiener Burritos
Cheese Quesadillas with Black-Eyed Pea Salsa
6 corn tortillas (about 6 inches)
1 container (8 ounces) cream cheese with pineapple, softened
1/4 cup chopped walnuts or pecans
1/8 teaspoon pumpkin pie spice or ground cinnamon
1 package (6 ounces) thinly sliced ham (about 18 slices)
6-12 lettuce leaves
In small bowl, combine cream cheese, nuts and spice. Mix well. For each roll-up, briefly cook corn tortilla on both sides in non-stick skillet (about 1 minute). Do not brown. Cool slightly.
Spread about 1/6 of the cream cheese mixture over tortilla to within 1/2 inch of edge. Lay 3 thin slices of ham, overlapping across center of tortilla. Top with 1 or 2 lettuce leaves. Roll up and wrap in plastic wrap. Serves 6.
Note: Can also be made with wheat flour or whole wheat flour tortillas (about 6 1/2- to 8-inch size. It is not necessary to heat wheat flour or whole wheat flour tortillas before making roll-ups.
Serves 4-6.
Per serving: 272 calories, 11g protein, 12g carbohydrates, 19g total fat, 1g dietary fiber
* Source: The Tortilla Industry Association.
8 6-inch flour tortillas
8 wieners
8 ounces shredded Cheddar cheese
1/2 cup sliced green onions
1/2 cup taco sauce
Heat wieners as directed on package. Heat tortillas (see tortilla preparation tips) on page 2. Place 1 hot wiener on lower third of each tortilla. Sprinkle each wiener with 1/4 cup of the cheese, about 1 tablespoon of green onions and about 1 tablespoon taco sauce. Fold in sides and roll up.
Grill on foil-lined grate over medium heat for 2 to 3 minutes or until cheese is melted. Serve immediately with additional taco sauce.
Serves 8.
Per serving: 333 calories, 14g protein, 15g carbohydrates, 24g total fat, 1g dietary fiber
* Source: The Tortilla Industry Association.
4 corn tortillas
Filling
2 ounces Monterey Jack cheese, shredded (1/2 cup)
2 ounces white Cheddar cheese, shredded (1/2 cup)
2 ounces Havarti cheese, shredded (1/2 cup)
2 tablespoons grated Parmesan cheese
1 tablespoon butter
1 tablespoon vegetable oil
4 green onions, minced
2 teaspoons minced jalapeno chilies
sour cream
minced fresh cilantro
Black-eyed Pea Salsa
1 15-ounce can black-eyed peas, drained and rinsed
1 medium red bell pepper, diced
2 tablespoons minced onion
1 tablespoon minced fresh cilantro
1 teaspoon minced jalapeno chile
2 tablespoons vegetable oil
2 tablespoons red wine vinegar
For filling: Mix cheeses in bowl and let sit.
Melt butter with oil on griddle or in large cast-iron skillet over medium-high heat. Set 1 or 2 tortillas on griddle. Heat lightly and turn over. Cover each with 1/4 of cheese mixture, then sprinkle with green onions and jalapenos. Top each with another tortilla, pressing down. Cook until cheese melts, turning once, about 4 minutes. Repeat with remaining tortillas, filling, onions and chiles.
For salsa: Place first 6 ingredients in bowl. Mix in oil and vinegar. Season with salt and pepper. Cover and refrigerate. (Can be prepared up to 1 day ahead.)
Cut each quesadilla into wedges. Arrange on plate. Garnish with sour cream and cilantro. Serve with salsa.
Serves 2-4.
Per serving: 503 calories, 21g protein, 35g carbohydrates, 31g fat, 12g dietary fiber
*Source: Thomas Catherall of Tom Tom restaurant in Atlanta, Georgia.
