16 each 6" White Corn Tortillas (10600)
6 oz. wt. Baby Spinach Leaves
8 oz. wt. Baby Bella Mushrooms , sliced
1 each Red Bell Pepper , seeded and small diced
2 tsp. Fresh Garlic , minced
1 oz. vol. Yellow Onion , small diced
5 oz. wt. Feta Cheese
4 oz. vol. Cream Cheese
Kosher Salt and Black Pepper , to taste
16 each 4" Green Leek Strips , blanched
10 oz. vol. Leek Cream Dippinng Sauce (see related recipe)
1.) Heat olive oil in sauté pan over medium heat.
2.) Sauté mushrooms and bell peppers and season with salt and pepper.
3.) Add onions, garlic and sauté an additional 1-2 minutes.
4.) Remove from heat and fold in spinach leaves. Place into stainless bowl and cool completely.
5.) To make purses: Quickly dip white corn tortillas in 360°F oil and stack on parchment lined half sheet pan.
6.) Remove chilled vegetables and fold in feta and cream cheese.
7.) Lay oil dipped white corn tortillas in a single layer on sheet pan.
8.) Scoop 1 oz. of filling in the center of each tortilla.
9.) Pull all sides of the tortilla to the top and secure purse with leek strips.
10.) To Bake: Place tortilla purses on a parchment lined sheet pan and place in 400° F oven for approximately 10 minutes or until tops and sides begin to crisp and center is hot.
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