Mexican Sushi
From hotpad 15 years ago
- - to make
- Serves 4
Yummy mexican ingredients rolled up in a beautiful roll and served like a maki sushi. Quick and easy and will knock 'em dead. If it is too spicy for you reduce or eliminate the chipotle pepper. I haven't tried this yet, but I though that roasting the garlic used in the cilantro oil, might make it a bit smoother with a bit of a sweetness that could be delicious.
Ingredients
- 2 - Large 10-12 Inch flour tortillas shopping list
- 1 - Half red bell pepper (thin slices) shopping list
- 2 - green onions (greens only sliced) shopping list
- 2 - Pequillo peppers (from a jar) shopping list
- 2 oz. cream cheese shopping list
- 1 Chipotle pepper in Adobo (one chili) shopping list
- 1 Tbsp. salsa shopping list
- 2 oz. refried beans shopping list
- 1/2 Fresh avocado (sliced) shopping list
- 4 oz. roasted chicken (sliced in strips) shopping list
- ********* shopping list
- Drizzling oil shopping list
- ********* shopping list
- Half Bunch of Fresh cilantro shopping list
- 2 cloves garlic shopping list
- juice of half a lime shopping list
- 1/4 Cup canola oil shopping list
- salt (to taste) shopping list
- pepper (to taste) shopping list
How to make it
- Place cilantro, garlic, oil, lime, salt and pepper in blender and puree until smooth
- Mix cream cheese, salsa and chipotle pepper in a small bowl
- Cut both tortillas into squares by removing rounded edges with a knife
- Place one tortilla in a microwave and cook on high for 10 seconds
- Place tortilla on a sushi rolling mat (if you have one)
- Spread 1/2 of the cream cheese mixture on one half of the tortilla
- Spread 1/2 of the refried beans on the other half leaving a 1/4 inch at the edge with nothing on it
- With the 1/4 inch edge away from you:
- Place 1/2 of the red pepper slices in the middle of the tortilla (left to right edge)
- Place 1/2 of the green onions
- Place 1/2 of the roasted chicken
- Place 1/2 of the pequillo peppers
- Place 1/2 of the avocado slices
- Roll from the edge closest to you until just the bare 1/4 inch edge is left
- If you are familiar with rolling sushi, this is the point where you pull the roll tight inside the mat. The object is to pack the ingredients tight inside the roll. Pull and roll until the ingredients compress and fill to the outside ends of the tortilla.
- Wet the exposed edge with a fingertip of water
- Continue rolling until the roll seals itself
- Remove from the sushi mat and place on a cutting board
- Cut the roll in half with a sharp knife
- Place the two halves next to each other and cut into 3rds (six pieces when done)
- Repeat with the second tortilla
- Plate 3 pieces on each plate (4 plates of 3) and drizzle with the cilantro oil
The Rating
Reviewed by 8 people-
Yum! What a cool way to serve it up. I like the California roll...so this would be a Mexican roll. Great!
jett2whit
in Union City loved it
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Looks and sounds very nice. I like the cilantro oil drizzle. Thanks for sharing it Hotpad. Nice photo too.... Jim
jimrug1
in Peoria loved it
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That's just way cool! Dooley
dooley
in Crossroads loved it
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