Aleids Mexican Fish Roll Up Tortillas Recipes

ALEID'S MEXICAN FISH ROLL-UP TORTILLAS

Steps:

• Sauté the onion in the olive oil in pan, add the soy sauce, sambal and sweet and sour sauce.
• Add the fish and simmer for 15 minutes, add more soy sauce according to preference and the dissicated coconut and the coconut meat (if used).
• Simmer for several minutes more (the sauce should have reduced somewhat and the whole mixture be cooked and not too liquid at all).
• Put spoonfulls into the middle of tortilla's and roll them up, tucking in the ends as you go to make little parcels.
• Line up the packages in an oven dish, sprinkle grated cheese over the top, put into a hot oven (200 C) for about 20 minutes until hot.
• *note*these can be made the day before and heated the next day, but you'll need to allow more time in the oven.
• Serve with fresh crisp salad and white rice.
• *note*Here in the Netherlands there are many different Sambal's available, and now I often see them in the Indonesian section of overseas supermarkets.If you can't get it I think that most hot pepper/chilli sauces could be used as substitute. Yes, you can make this mild enough for the kids to eat too!

TORTILLA ROLLUPS IV

Steps:

• In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
• To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.

MEXI-ROLLUPS

Steps:

• Combine cream cheese, Cheddar cheese, picante sauce, green chiles, and taco seasoning in a large mixing bowl.
• Spread some of the mixture over most of 1 tortilla, leaving a 1/2-inch border on one side. Roll up. Repeat with remaining tortillas and cream cheese mixture. Cut into 1- to 2-inch sections.

MEXICAN TORTILLA WRAP ROLL-UPS RECIPE

Steps:

• In a mixer, blend cream cheese and sour cream until smooth. Mix in taco seasoning.
• In the center of each tortilla, put a small stripe of refried beans. On the rest of the tortilla spread the sauce making sure to get the edges. You want a decent amount to make sure all your toppings will stick.
• Sprinkle with toppings and roll up as tight as you can.
• Tuck in the ends and wrap in Saran wrap.
• *Be sure not to over-stuff or they won't roll up.
• Refrigerate overnight or for about 6 hours
• Slice before serving and serve with your favorite salsa (we love Chili's salsa)!