Tomatillo-chipotle Spread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Appetizers, Condiments, Spreads | 1 | Servings | |
INGREDIENTS
| 1 | lb | Tomatillos, roughly chopped |
| 1 | t | Minced garlic |
| 1/2 | t | Honey |
| Salt, to taste | ||
| 4 | Chipotles en Adobo sauce | |
| 1 | T | Adobo sauce |
| 1/3 | c | Chopped cilantro |
| 4 | Six-inch Flour tortillas | |
| 8 | oz | Rare roast beef, thinly |
| sliced | ||
| Corn chips |
INSTRUCTIONS
Place the tomatillos, garlic, honey, and salt in a blender (or food processor). Blend until mostly pureed. Add the chipotles, adobo sauce, and cilantro, blend for 15 seconds. Spread the flour tortillas with a generous coating of spread. Top with 2 ounces of the beef and roll up the tortilla. Serve with the chips and additional spread for dipping. This recipe yields 2 cups of spread. NOTES : Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2254 broadcast 08-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-07-1996 Recipe by: Emeril Lagasse Posted to MC-Recipe Digest V1 #1007 by "Christopher E. Eaves" <cea260@airmail.net> on Jan 12, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 962
Calories From Fat: 214
Total Fat: 24.6g
Cholesterol: 0mg
Sodium: 1932.3mg
Potassium: 1703.8mg
Carbohydrates: 162.4g
Fiber: 17.1g
Sugar: 25.6g
Protein: 26.1g