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Rolled Tortilla Dippers

southern.chef's picture
  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)

Work with 1 tortilla at a time, keeping remaining tortillas covered.
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.
Set aside.
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 375°.
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.

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Rolled Tortilla Dippers Recipe