Santa Fe Rolls
1 1/4 pounds (about 33/4 cups) shredded cooked pork
1 medium white onion, diced small
6 tablespoons small-diced roasted, skinned and seeded poblano chiles chilies
2 cups fresh spinach, coarsely chopped
1 1/2 cups Monterey Jack cheese, shredded
1 1/2 cups Asiago cheese, shredded
1 1/2 cups white Cheddar cheese, shredded
1/4 bunch cilantro, chopped
1 teaspoon ancho chili powder
Salt and pepper to taste
24 flour tortillas (6-inch diameter)
2 egg yolks, beaten
Cooking oil, for deep-frying
Combine pork, onion, poblano chiles, spinach, cheeses, cilantro, chili powder
and salt and pepper. Mix well.
Warm tortillas on a flat skillet. Place a scant 1/2 cup of pork mixture in the
center of each tortilla. Fold bottom of the tortilla over pork and pull back
slightly to form a cylinder. Fold the sides over and finish rolling. Brush the
ends with egg yolk and press to seal.
Heat oil to 360 degrees. Deep-fry tortilla rolls until golden brown.
Serve with your favorite dipping sauce.
Makes 24 rolls, or 8 servings.
Approximate values per serving (3 rolls): 978 calories, 60 g fat, 172 mg
cholesterol, 47 g protein, 64 g carbohydrates, 5 g fiber, 1,287 mg sodium, 55
percent calories from fat.