Harvest Veggie-Stuffed Tortillas
Harvest Veggie-Stuffed Tortillas - Recipe
Inspired by The Border Cookbook, by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press, 1995).
These tortillas are stuffed with a savory melange of harvest vegetables for a healthful and delicious main dish that will evoke real autumn abundance on your table. Baked until they’re crisp and golden on the outside, creamy and tender inside, these Harvest Veggie Tortillas work equally well for supper or as a bring-along for Fall gatherings.
They’re also a great way to get your children to eat their healthful veggies! Here’s the simple recipe:
Harvest Veggie-Stuffed Tortillas
INGREDIENTS
4 tablespoons butter
1 cup thinly-sliced mushrooms
3 stalks celery, chopped
1 medium onion, chopped
1 garlic clove, minced
3 cups fresh greens, coarsely chopped: spinach, Swiss chard, kale, turnip greens--whatever is fresh at the market
2 tablespoons unbleached all-purpose flour
salt and freshly-ground black pepper, to taste
1/4 cup evaporated milk
2 tablespoons pickled jalapeno pepper, minced, plus 1 tablespoon jalapeno pickling liquid (omit if you don’t like it hot)
1/2 cup corn kernels (fresh or frozen, thawed)
1 cup mild cheddar cheese, grated (substitute jalapeno Jack, if you want)
4 8-inch flour tortillas
Melted butter
Grated mild cheddar cheese and pickled jalapeno slices, for garnish
1. Preheat oven to 350F and grease a baking sheet.
2. In a heavy saucepan over medium heat, melt the butter and add the mushrooms, celery, onion, and garlic and saute for a few minutes until the vegetables are softened. Add greens and continue to saute, stirring frequently, until they are wilted. Stir in flour, salt, and pepper. Add the milk, hot peppers and pickling liquid, and corn and stir to combine.
2. Cover mixture and simmer several minutes, until corn is heated through. If mixture is too watery, remove the lid and cook for 2 minutes or so to evaporate the extra liquid. Stir in the cheese, and remove pan from heat. Add salt and more pickling liquid, if needed (taste to see). Set aside to cool.
3. Using a griddle or heavy skillet, warm the tortillas for a few seconds to make them pliable. Place equal portions of the vegetable mixture onto the middle of each tortilla. Fold sides in, then roll up into a neat package. (Secure with a toothpick, if desired.) Brush each tortilla with melted butter.
4. Bake for 10 minutes until golden-brown and crisp. Remove the toothpicks, if you used them, and sprinkle with cheese and jalapeno slices. Serve immediately.
Serves 4.
Inspired by The Border Cookbook, by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press, 1995).
These tortillas are stuffed with a savory melange of harvest vegetables for a healthful and delicious main dish that will evoke real autumn abundance on your table. Baked until they’re crisp and golden on the outside, creamy and tender inside, these Harvest Veggie Tortillas work equally well for supper or as a bring-along for Fall gatherings.
They’re also a great way to get your children to eat their healthful veggies! Here’s the simple recipe:
Harvest Veggie-Stuffed Tortillas
INGREDIENTS
4 tablespoons butter
1 cup thinly-sliced mushrooms
3 stalks celery, chopped
1 medium onion, chopped
1 garlic clove, minced
3 cups fresh greens, coarsely chopped: spinach, Swiss chard, kale, turnip greens--whatever is fresh at the market
2 tablespoons unbleached all-purpose flour
salt and freshly-ground black pepper, to taste
1/4 cup evaporated milk
2 tablespoons pickled jalapeno pepper, minced, plus 1 tablespoon jalapeno pickling liquid (omit if you don’t like it hot)
1/2 cup corn kernels (fresh or frozen, thawed)
1 cup mild cheddar cheese, grated (substitute jalapeno Jack, if you want)
4 8-inch flour tortillas
Melted butter
Grated mild cheddar cheese and pickled jalapeno slices, for garnish
1. Preheat oven to 350F and grease a baking sheet.
2. In a heavy saucepan over medium heat, melt the butter and add the mushrooms, celery, onion, and garlic and saute for a few minutes until the vegetables are softened. Add greens and continue to saute, stirring frequently, until they are wilted. Stir in flour, salt, and pepper. Add the milk, hot peppers and pickling liquid, and corn and stir to combine.
2. Cover mixture and simmer several minutes, until corn is heated through. If mixture is too watery, remove the lid and cook for 2 minutes or so to evaporate the extra liquid. Stir in the cheese, and remove pan from heat. Add salt and more pickling liquid, if needed (taste to see). Set aside to cool.
3. Using a griddle or heavy skillet, warm the tortillas for a few seconds to make them pliable. Place equal portions of the vegetable mixture onto the middle of each tortilla. Fold sides in, then roll up into a neat package. (Secure with a toothpick, if desired.) Brush each tortilla with melted butter.
4. Bake for 10 minutes until golden-brown and crisp. Remove the toothpicks, if you used them, and sprinkle with cheese and jalapeno slices. Serve immediately.
Serves 4.
posted by Mater at 5:28 PM
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