Sausage, Salsa and Canadian Monterey Jack Tortillas
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 382 |
| pro | 24 g |
| total fat | 17 g |
| sat. fat | 6 g |
| carb | 44 g |
| fibre | 6 g |
| chol | 48 mg |
| 1 | - |
| sodium | 116 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 22 |
| vit A | 11 |
| vit C | 60 |
| folate | 20 |
Ingredients
-
4 Italian sausages (about 1 lb/500 g)
4 large whole wheat tortillas
3/4 cup (175 mL) shredded Monterey Jack cheese (optional)
Salsa:
1/2 cup (125 mL) drained rinsed canned black beans
1/3 cup (75 mL) diced red onion
1/3 cup (75 mL) diced sweet red pepper
1/3 cup (75 mL) canned corn kernels
1 jalapeno pepper, seeded and minced
2 tbsp (25 mL) each chopped fresh coriander and red wine vinegar
1 small plum tomato, chopped
Pinch each salt and pepper
Preparation
Salsa: In bowl, mix together beans, onion, red pepper, corn, jalapeno pepper, coriander, vinegar, tomato, salt and pepper; set aside.
Cut sausages in half lengthwise almost but not all the way through; open like book. In grill pan or skillet, grill sausages over medium-high heat, turning halfway through, until no longer pink inside, about 8 minutes.
Grill tortillas, turning halfway through, until marked, about 1 minute. Place each sausage on tortilla. Divide salsa, and cheese (if using) over sausages; fold in sides of tortillas and roll up from bottom.
Cut sausages in half lengthwise almost but not all the way through; open like book. In grill pan or skillet, grill sausages over medium-high heat, turning halfway through, until no longer pink inside, about 8 minutes.
Grill tortillas, turning halfway through, until marked, about 1 minute. Place each sausage on tortilla. Divide salsa, and cheese (if using) over sausages; fold in sides of tortillas and roll up from bottom.
Additional information : Tip: For a crispy tortilla dog, place filled rolled tortilla on grill over medium heat and grill, turning over halfway through, until outside is crisp, about 4 minutes.
Source : Canadian Living Magazine: December 2005
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