Stuffed Tortillas
Stuffed Tortillas
Source: Lafayette Journal & Courier – 12/16/2002
Serving size: 6
1 lb ground pork or beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 cup chopped tomato
1/2 tsp sweet paprika
1/2 tsp thyme
1/8 tsp cayenne pepper
1/2 tsp ground fennel seed
1/4 tsp kosher salt
1/2 tsp chopped garlic
6 (9-inch) flour tortillas
6 ozs shredded mozzarella cheese
1 1/2 Tbsp tomato paste
1 1/2 Tbsp olive oil
Preheat oven to 350 deg F
Line a cookie sheet or jellyroll pan with foil for easy cleanup & set aside
In a heavy, nonstick skillet, cook pork with onion & green pepper until meat is no longer pink
Add tomato, paprika, thyme, cayenne, fennel, pepper, salt, & garlic
Cook until meat is done
Place 3 Tbsp of the meat mixture on each tortilla
Top with about 1/4 cup shredded mozzarella & roll up bottom
Glue down sides with tomato paste & brush with oil
Bake in preheated oven for 10 to 12 min or until cheese is melted
Per Serving (excluding unknown items): 491 Calories; 30g Fat (55
4% calories from fat); 24g Protein; 31g Carbohydrate; 2g Dietary Fiber; 80mg Cholesterol; 507mg Sodium
Exchanges: 2 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 4 1/2 Fat
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