Ingredients
- 3/4 cup red onion, minced (divided)
- 1 garlic clove, peeled and minced
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 1 can (14 1/2 ounce) diced tomatoes, drained
- 1/2 teaspoon hot pepper, ground
- 1/4 teaspoon celery salt
- 1/8 teaspoon black pepper
- 4 ounces blue cheese (crumbled)
- 1/2 cup sour cream
- 1 teaspoon dried oregano
- 1 package (8.2 ounce) flour tortillas (10 tortillas, 6-inch)
How to Make
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Step 1: Heat oil in a skillet over high heat.
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Step 2: Add 1/2 cup red onion, garlic and cumin.
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Step 3: Cook, stirring, until onion softens and begins to turn golden, about 3 minutes.
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Step 4: Add tomatoes, red pepper, celery salt and black pepper.
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Step 5: Stir well, remove from heat and let cool.
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Step 6: Combine blue cheese, sour cream, oregano and remaining 1/4 cup onion.
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Step 7: Mix well.
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Step 8: Place about 2 tablespoons tomato mixture on the bottom third of each tortilla.
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Step 9: Place about 2 tablespoons cheese mixture on top of tomato mixture.
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Step 10: Roll tortilla up tightly over fillings and secure with toothpicks.
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Step 11: Cut each tortilla in half in the center, so you have 20 rolls.
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Step 12: These may be served as is or warmed to melt the cheese.
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Step 13: To warm: place on microwave-safe plate and microwave on High for 1-2 minutes.
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Step 14: If some of the filling leaks out, scoop it up and spoon it over the top.
We hope you enjoy this recipe!
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