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Rolled Tortilla Dippers Recipe
|Flour tortillas||16 (6 Inch Each)|
|Refried beans||1 Cup (16 tbs)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Vegetable oil||1 Cup (16 tbs) (For Frying)|
|Guacamole||1 Tablespoon (For Serving)|
Serving size: Complete recipe
Calories 4102 Calories from Fat 2681
% Daily Value*
Total Fat 303 g465.6%
Saturated Fat 56.3 g281.3%
Trans Fat 0 g
Cholesterol 70.1 mg
Sodium 5500 mg229.2%
Total Carbohydrates 292 g97.4%
Dietary Fiber 24.5 g98.2%
Sugars 14.4 g
Protein 65 g129.4%
Vitamin A 17.8% Vitamin C 9.7%
Calcium 41.4% Iron 175.2%
*Based on a 2000 Calorie diet
Spread 1 tablespoon refried beans slightly off-center of tortilla, leaving a 1-inch margin at both ends.
Sprinkle 1 1/2 teaspoons cheese over beans.
Roll up tortilla tightly, jellyroll fashion, starting at end closest to filling, secure with wooden picks.
Repeat entire procedure with all remaining tortillas, keeping rolled tortillas covered.
Cover and refrigerate until ready to fry, up to 4 hours. (Tortillas may also be frozen in an airtight container up to 2 months before frying.)
When ready to fry, heat 1 inch of oil in a heavy skillet to 375Â°.
Fry several tortilla rolls at a time in hot oil until golden brown.
Drain on paper towels.
Remove wooden picks.
Serve warm with guacamole dip.
Yield: 16 appetizer servings.
Note: Corn tortillas can be substituted for flour tortillas if they are fried before filling to soften them.
Fry each in 1/4 inch hot oil about 5 seconds on each side or until softened.
Drain well on paper towels; then fill and fry as directed.