Roasted Chiles, Goat Cheese and Prawn Roll-Ups
- Ready In:
- 2hrs 4mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 3 large red bell peppers, roasted
- 4 large poblano peppers, roasted
- 4 jalapeno peppers, roasted (Can use canned chipotle)
- 1⁄2 cup sun-dried tomato packed in oil
- 8 ounces jalapeno jack cheese, grated
- 10 burrito-size flour tortillas
- 20 large tiger shrimp, 16 ct., shelled & deveined
- 2 tablespoons olive oil
- 1 ounce tequila
- 1 teaspoon salt
- 3⁄4 cup ricotta cheese
- 3⁄4 cup goat cheese
- 1 large head of garlic, roasted
- 1⁄2 cup fresh salsa
- 1⁄2 cup chopped fresh cilantro
directions
- Marinate [ 2 hours] the prawns with the olive oil, salt and tequila. Place prawns on a barbecue and cook 1-1/2 minutes on each side or until pink and opaque.
- Mix the Ricotta cheese and goat cheese into a spread with the roasted garlic, salsa, cilantro and chili powder.
- Cut the roasted red bell peppers, roasted poblano peppers, roasted jalapeno peppers and sun dried tomatoes into julienne strips.
- Spread the Ricotta mixture on 1/2 the tortilla. Cut the prawns in half lengthwise and place 4 halves across the bottom 1/3 of the tortilla. Add about a tablespoon each of the red bell and poblano peppers, and 1 teaspoon sun dried tomatoes on top of the prawns. Add two or three strips of the roasted jalapeno. Top this off with a generous amount of shredded pepper- jack cheese. From the bottom, fold up the tortilla on itself to make a 1-1/2" to 2" flattened roll. Set aside until all ten tortillas are filled. {These can be made a few hours ahead of time.} Brush the roll-ups with a little olive oil on each side. Grill on each side for 2 minutes on a hot barbecue or until the cheese is melted. Cut into four even pieces and serve hot with green salad, rice and beans.
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RECIPE SUBMITTED BY
spatchcock
United States
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