Stuffed Rolled Tortillas

Name: Stuffed Rolled Tortillas
Ingredients: 3 to 4 cups leftovers such as gumbo, grains and vegetables, or shredded roast chicken, turkey, pork, or ham mixed with grains; 12 corn or flour tortillas; 1 cup ricotta or cottage cheese; 2 cups spaghetti sauce, homemade or prepared; 1/2 cup shredded cheese, such as Cheddar or mozzarella; About 1 cup shredded cabbage, or iceberg lettuce, or chopped bell peppers; 1/2 cup sliced nacho japapenos, 1 to 2 seeded and minced fresh chilies, 1 bunch sliced scallions (green onions), or drops of hot sauce or Tabasco; 1/2 cup chopped fresh coriander or parsley; 1 lemon or lime cut into wedges

9 ingredients

8 steps

Ingredients

3 to 4 cups leftovers such as gumbo, grains and vegetables, or shredded roast chicken, turkey, pork, or ham mixed with grains
12 corn or flour tortillas
1 cup ricotta or cottage cheese
2 cups spaghetti sauce, homemade or prepared
1/2 cup shredded cheese, such as Cheddar or mozzarella
About 1 cup shredded cabbage, or iceberg lettuce, or chopped bell peppers
1/2 cup sliced nacho japapenos, 1 to 2 seeded and minced fresh chilies, 1 bunch sliced scallions (green onions), or drops of hot sauce or Tabasco
1/2 cup chopped fresh coriander or parsley
1 lemon or lime cut into wedges

Directions

1

Preheat oven to 375F.
2

Spread about 1/4 to 1/3 cup of the filling on each of the tortillas, then dot the filling with 2 tablespoons of the ricotta.
3

Roll up the tortillas into tight cylinders.
4

Spread 3/4 cup of the spaghetti sauce over the bottom of a baking dish large enough to hold the tortillas in a single layer.Set the tortills, seam side down, on the sauce.
5

Spread the remaining sauce over the tortillas and top with the shredded cheese.
6

Bake until the filling is hot and the cheese has melted, about 20 minutes.
7

Meanwhile prepare the garnishes.
8

Serve the tortillas hot and pass the garnishes.