Friday, 8 March 2013

Friday 8th of March 2013

Hooray, it's Friday!  Our supper tonight was one of those dishes that I first started cooking to use up leftover meat from a roast chicken, but, in common with quite a few of our favourite 'leftovers' meals, has become so popular in its own right that I now have to contrive the necessary leftovers (i.e. cook them specially the night before).  Having said that, I did take the 'Distracted' option this week and buy a ready-roasted chicken from a local shop.  The other advantage of this being that the carcass of a 'rotisserie' chicken does make really wonderful stock, so that'll help with another supper later this week.  Sometimes, there seem to be so many different containers of homemade stock in our 'fridge that there's hardly enough room for any other food!  I can always find space for some cheese, though, funnily enough. 

You need ready made tortillas, or 'wraps' for this recipe.  These are easy enough to find; even our village shop carries them now.  I prefer to get mini-sized ones if I can (and the Co-op stocks good ones), just for ease of serving, but the more usual, larger ones can easily be used.  It's a long list of ingredients for me, but as it's only a stir-together job, I don't mind.  Anyway...

200g cream cheese
150g bought 'salsa' dip 
squeeze of lime juice
2 cloves garlic, minced
1 tsp ground cumin
3 spring onions, shredded

60g parmesan,grated
200-300g cold cooked chicken, shredded
chopped parsley

Combine all these ingredients in a large bowl.

!6 'mini', or 10 'standard' tortilla 'wraps'

Dollop filling onto the bottom edge of each tortilla (warm them briefly in the microwave, a few at a time, to make rolling them up easier).  I reckon on about 2 tbsp for a 'mini' tortilla and about 4 tbsp for a standard one.  Roll up as tightly as you can, then place on a lined baking sheet.  When all the tortillas are filled and rolled, brush with oil and sprinkle with coarse salt.

Bake the filled tortilla rolls at 180°c for 15 to 20 minutes, until they are crisp and tinged with brown at the edges.   Incidentally, if you like, you can make up a batch of these and freeze them, unbaked (but still brushed with oil and sprinkled with salt).  Cook from frozen, at the same temperature, for 25-30 minutes. We like to eat these with a green salad and bowls of soured cream and guacamole.  They go down very well, so don't be shy! Happy Friday, everyone!

Cath xx

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