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Categories:
red onion garlic ground cumin olive oil tomatoes hot pepper celery salt black pepper blue cheese sour cream oregano flour tortillas
Viewed: 12 - Published at: 9 years agoIngredients
- 34 cup red onion, minced, divided
- 1 garlic clove, peeled and minced
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 12 teaspoon hot pepper, ground
- 14 teaspoon celery salt
- 18 teaspoon black pepper
- 4 ounces blue cheese, crumbled
- 12 cup sour cream
- 1 teaspoon dried oregano
- 10 flour tortillas, 6 inch size
Method
- Heat oil in a skillet over high heat.
- Add 1/2 cup red onion, garlic and cumin.
- Cook, stirring, until onion softens and begins to turn golden, about 3 minutes.
- Add tomatoes, red pepper, celery salt and black pepper.
- Stir well, remove from heat and let cool.
- Combine blue cheese, sour cream, oregano and remaining 1/4 cup onion.
- Mix well.
- Place about 2 tablespoons tomato mixture on the bottom third of each tortilla.
- Place about 2 tablespoons cheese mixture on top of tomato mixture.
- Roll tortilla up tightly over fillings and secure with toothpicks.
- Cut each tortilla in half in the center, so you have 20 rolls.
- These may be served as is or warmed to melt the cheese.
- To warm: place on microwave-safe plate and microwave on High for 1-2 minutes.
- If some of the filling leaks out, scoop it up and spoon it over the top.
