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CORN ROLLUPS
  • 2 tablespoons olive oil
  • 1 bunch scallions, chopped
  • 2 jalapeno chile peppers, seeded and minced
  • 2 zucchini, diced
  • 2 cups cooked corn, cut from cob (about 2 large ears)
  • 2 medium tomatoes, diced, drained
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped parsley
  • 1/2 cup quartered black olives
  • 1 cup grated jack cheese
  • 6 flour tortillas
    1. In a large skillet heat oil, add scallions, chiles, and zucchini and saute until softened. Stir in corn, tomatoes, cilantro, basil, parsley, and olives; heat through and add cheese. Add salt and pepper if needed. Spoon a portion of the mixture down the center of each heated tortilla, then top with salsa and sour cream to taste. Fold over ends then roll up into cigar shape.

     

     
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