| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | Appetizer | 40 | Servings |
INGREDIENTS
| 8 | oz | Cream cheese; at room Temperature |
| 1/4 | c | Roasted red peppers |
| 1/2 | ts | Lemon zest; grated |
| 1/4 | c | Cilantro |
| 1 | Avocado | |
| 2 | ts | Lime juice |
| 1/8 | ts | Salt |
| 5 | Flour tortillas | |
| 3 | oz | Smoked salmon; thinly Sliced |
| 4 | Scallions; thinly sliced | |
| 4 | oz | Smoked turkey breasts |
| Radishes for garnish |
INSTRUCTIONS
For cheese spread, process cream cheese, peppers, lemon zest and cilantro in food processor until smooth. Peel and pit avocado. Place in a small bowl and mash coarsely with a fork. Stir in lime juice and salt. Working with 1 tortilla at a time, lightly moisten both sides with water. Spread about 3 tablespoons cheese spread on tortilla. Partially cover lower third of tortilla with 1/3 of salmon. Using 1/5 of avocado mixture, make a band across center of tortilla. Sprinkle with scallions. Roll up. Repeat with 2 more tortillas and remaining salmon. Repeat with remaining tortillas and turkey, placing turkey over two-thirds of each tortilla. Wrap each roll in plastic wrap. Refrigerate 2 hours to create firm cheese spread or up to 8 hours. To serve, trim 1/2 inch from each end; discard. Cut each roll into 8 slices. Garnish with radishes. Date: Tue, 25 Jun 1996 18:52:28 -0500 From: kreimer@mwci.net (Karen Reimer) Recipe By : Jan Nix/Regional American Cooking Southwest MC-Recipe Digest #130 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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