Ingredients
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1 green chili pepper, seeded and chopped fine
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2 tablespoons fresh cilantro, chopped
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4 tomatoes, seeded and chopped fine
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1 red bell peppers or 1 yellow bell pepper, seeded and chopped fine
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salt & fresh ground pepper
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8 flour tortillas
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1 tablespoon black mustard seeds or 1 tablespoon yellow mustard seeds
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1 orange
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1 small red onion, chopped fine
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2 tomatoes, diced
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4 green onions, chopped fine
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3 1/2 ounces cheddar cheese, shredded
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1 small green chili pepper, seeded and chopped fine
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5 1/2 ounces cream cheese (I use the latter) or 5 1/2 ounces neufchatel cheese (I use the latter)
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4 slices fresh pineapple or 4 slices canned pineapple
Instructions
- For the Tortilla Wheels:.
- Beat the cream cheese until smooth, then add all of the other ingredients and mix well.
- Divide the mixture among the tortillas, spreading it evenly.
- Make 4 stacks of tortillas, 2 high. Roll them up tightly.
- Cover in plastic wrap. Chill for at least 2 hours.
- Preheat oven to 400.
- Unwrap the tortillas and trim away the ends, then cut each roll into eight slices. Place slices on baking sheets and bake for 15 to 20 minutes, until well browned.
- Serve with salsa.
- For the Salsa:.
- Prepare the salsa while the tortilla wheels are chilling.
- Heat a nonstick skillet until evenly hot, then add the mustard seeds, and cook for 1 to 2 minutes, until the seeds begin to pop (be careful not to burn). Allow to cool.
- Grate the rind from the orange, then peel it, and dice the flesh.
- Mix orange flesh and grated rind with mustard seeds and other ingredients, seasoning to taste with salt and pepper.
- Allow the salsa to stand until required.