Chutney, Cheese and Garlic Tortillas
Chutney Ingredients:
1/2 cup firmly packed brown sugar
1/3 cup chopped green pepper
1/3 cup cider vinegar
1/4 cup golden raisins
4 medium (4 cups) tomatoes, chopped
2 tablespoons chopped onion
1 tablespoon lemon juice
1 teaspoon finely chopped fresh garlic
1 teaspoon grated fresh gingerroot*
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Roasted Garlic Ingredients:
1 medium garlic bulb
1 teaspoon olive or vegetable oil
Salt
Pepper
Tortillas Ingredients:
1 (12-ounce) package 8-inch flour tortillas
8 ounces Camembert cheese
Combine all chutney ingredients in 2-quart saucepan. Cook over low
heat, stirring occasionally, until thickened (45 to 50 minutes).
Cool completely.
Meanwhile, heat oven to 350�F. Cut 1/4 to 1/2 inch from top of
garlic bulb to expose cloves. Remove most of the outer skin from
bulb, leaving the bulb intact and the cloves unpeeled.
Place bulb, cut-side up, on 8-inch piece aluminum foil. Drizzle with
olive oil; sprinkle lightly with salt and pepper. Wrap in foil. Bake
for 45 to 55 minutes or until soft. Unwrap; cool completely.
Increase oven temperature to 375�F. Place tortillas, in single
layer, on ungreased baking sheets. Bake for 8 to 10 minutes or until
crisp and lightly browned around edges.
To serve, break tortillas into pieces. Spread each serving with
cheese, roasted garlic and chutney.
* Substitute 1/4 teaspoon ground ginger.
Yield: 16 servings
Nutrition Facts (1 serving) Calories: 160
Fat: 5 g
Cholesterol: 10 mg
Sodium: 260 mg
Carbohydrates: 24 g
Dietary Fiber: 1 g
Protein: 5 g |
