Recipe

Mexican Sushi Recipe

Add Step-by-Step Photos	Hotpad / All my dishes 9 months, 2 weeks ago 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... More Prep:15m Servings:4	Hotpad
	easy colorful mexican

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Ingredients

2 - Large 10-12 Inch Flour Tortillas

1 - Half Red Bell Pepper (thin slices)

2 - Green Onions (greens only sliced)

2 - Pequillo Peppers (from a jar)

2 oz. Cream Cheese

1 Chipotle Pepper in Adobo (one chili)

1 Tbsp. Salsa

2 oz. Refried Beans

1/2 Fresh Avocado (sliced)

4 oz. Roasted Chicken (sliced in strips)

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Drizzling Oil

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Half Bunch of Fresh Cilantro

2 cloves Garlic

Juice of half a lime

1/4 Cup Canola Oil

Salt (to taste)

Pepper (to taste)

Directions

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

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Comments

jett2whit 9 months, 2 weeks ago said:
Yum! What a cool way to serve it up. I like the California roll...so this would be a Mexican roll. Great!

jimrug1 9 months, 2 weeks ago said:
Looks and sounds very nice. I like the cilantro oil drizzle. Thanks for sharing it Hotpad. Nice photo too.... Jim

dooley 3 months, 3 weeks ago said:
That's just way cool! Dooley

crabhappychick 3 months, 1 week ago said:
Great idea....have you heard of Guy Fieri's Tex Wasabi restaurant? He does off-the-wall sushi rolls...your recipe could be categorized as MEX-Washabi! Mmmmm.

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