Artichoke Tortillas Recipe
These artichoke (and mushroom) tortillas make for a delicious and filling main course; just serve with some rice or a side salad. The taste is mild, but you can easily zip it up, if you prefer, with spicy side sauces at the table or by sneaking hotter ingredients in.
- Heat the olive oil in a frying pan; cook the leeks in it for 5 minutes. Add the mushrooms and the chiles and cook for a further 5 minutes.
- Start heating oven to 190 C / 375 F / Gas Mark 5.
- On a board or on a clean counter lay out the tortillas. Spread the soft cheese or ricotta over each. Then top each with the leek mixture, and sprinkle half the mozzarella mixture over the 8 tortillas. Roll up the tortillas and set them in a casserole dish. Pour the sour cream over them. Top with the artichoke hearts and sprinkle the remaining mozzarella over them.
- Cook in the oven for half an hour or until golden.
Instead of the ricotta, you could use cottage cheese or any soft-fat or curd cheese. Use 6 or 7 oz, or 200 g, whatever package size you can get. Instead of the sour cream, you can use creme fraîche. Use 6 or 7 oz or 200g, or whatever package size you can get. Use 1 green and 1 red chile or pepper, of whatever "heat" you wish.
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