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.
Cooking Temperature 190 C / 375 F / Gas Mark 5
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.