Mexican Blintzes
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A mexican take on mexican blintzes, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 2 lb. Monterey Jack cheese
- 1 can (4 oz.) whole green chilies
- 1 doz. (6-inch) flour tortillas
- salad oil for deep frying
- guacamole or salsa
Method
Cut Monterey Jack cheese into 3 x 1 1/4-inch sliess.
Cut chilies into strips.
Heat tortilla until warm; place one slice of cheese in center.
Place chili strip on cheese.
Fold over ends and roll up; secure with toothpick.
Repeat with each tortilla. Deep fry blintzes at 400° a few at a time, until golden brown. Drain on paper towels and remove toothpicks.
Cut in half crosswise and stand on end to prevent cheese from running.
Serve with dip.
Makes 24.
Rate:
