Umbrian Enchiladas

Photo:
Tod Dimmick












Creamy Ricotta is a great frame for fresh herb flavors

Prep time:10 minutes
Cook time: 8 minutes
Serves: 4

3 TB olive oil
4 large whole wheat tortillas (12") or 6-8 small ones
1 cup ricotta cheese
1 cup shredded mozzarella
1 cup caramelized onions
1 cup roasted peppers, chopped into 1/2" pieces
1/2 fresh basil leaves, chopped
4-6 fresh sage leaves, chopped
1/2 tsp chili powder

Heat the olive oil in a large skillet over medium heat. Mix the ricotta, mozzarella, onions, peppers, and herbs in a bowl. Take about 1/4 of the cheese mixture and, with a two spoons or rubber spatulas, take about 1/4 of the cheese mixture and arrange in a narrow row on about 1/3 of the way in from one side of the tortilla. Take the small side of the tortilla over the filling, and continue to roll into a tube. Cook for about 8 minutes, turning several times to brown evenly. Divide between 4 plates and serve with sour cream.

Variations: These can be cooked in the oven in a covered container, 350F for 15-20 minutes. And go a little crazy with the herbs. I did not try cilantro, but I bet it would taste great.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes