Cheese and Chile Rolls

Makes 4 servings

1 large plum tomato, blanched, peeled, seeded and chopped
1 1/2 ounces sharp cheddar cheese, shredded
1/2 medium pickled jalapeno pepper, drained, seeded and minced
4 flour tortillas (6″ diameter)

Preheat oven to 350o F. Line a baking sheet with foil.
In small bowl, combine tomato, cheese and jalapeno pepper.
Divide cheese mixture evenly among tortillas. Roll tortillas to enclose filling; secure
with toothpicks. Place on prepared baking sheet; bake 10-15 minutes, until cheese is
melted and rolls are piping hot.

EACH SERVING (1 ROLL) PROVIDES: 1/2 Vegetable, 1/2 Protein, 1 Bread

PER SERVING: 111 Calories, 5 g Total Fat, 3 g Saturated Fat, 11 mg Cholesterol, 190 mg
Sodium, 12 g Total Carbohydrate, 1 g Dietary Fiber, 4 g Protein, 103 mg Calcium

Serving suggestion:

Slice baked rolls into bite-size pieces; arrange on medium decorative platter.

Leave a Reply

Your email address will not be published. Required fields are marked *