Ingredients for Asparagus Rolls With Jalapeo Chutney
- 2 fresh jalapeno peppers, finely minced
- 2 garlic cloves, minced
- 1/4 cup finely chopped onion
- Red Pepper Flakes (not used in this recipe)
- 2 tablespoons fresh lemon juice and lemon zest for garnish
- 2 tablespoons sugar
- 1/2 cup chicken broth
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 2 large flour tortillas
- 1 pound asparagus spears
- Monterey Jack Pepper Cheese (not used in this recipe, 1 1/4 cups shredded cheddar cheese is specified)
- 1/4 cup sour cream (for serving)
- 1/4 cup finely chopped red bell pepper
- 1 1/4 cups shredded cheddar cheese
- Spanish rice (for serving)
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How to Make Asparagus Rolls With Jalapeo Chutney
- Heat 1 tablespoon of olive oil in a small sauté pan over low heat.
- Add 2 finely minced jalapeños, 2 cloves minced garlic, 1/4 cup finely chopped onion, and 1/4 cup finely chopped red bell pepper. Sauté until garlic is lightly browned (about 3-5 minutes).
- In a small bowl, dissolve 2 tablespoons of sugar in 2 tablespoons of lemon juice. Add the lemon-sugar mixture and 1/2 cup chicken broth to the pan. Stir well to combine.
- Add 1/2 teaspoon salt. Reduce heat to low and simmer for 15-20 minutes, or until the mixture has thickened and darkened, stirring occasionally.
- While the chutney simmers, microwave 1 pound of asparagus spears for 2 minutes. Immediately plunge into ice water to stop the cooking process. Asparagus should be tender-crisp, not fully cooked.
- Set aside 1/4 cup of shredded cheddar cheese. Divide the remaining 1 cup of shredded cheddar cheese evenly between two large flour tortillas.
- Microwave one cheese-covered tortilla at a time for 30 seconds, or until the cheese is melted and slightly softened.
- Once a tortilla is heated, place 4 asparagus spears on one end, slightly overlapping. Repeat with another 4 spears on top.
- Roll the tortilla tightly, ensuring the asparagus spears are slightly protruding from both ends.
- Repeat with the second tortilla.
- Just before serving, sprinkle the reserved 1/4 cup of cheese over the rolls. Microwave for 30 seconds each to melt the cheese.
- Serve immediately with a dollop of sour cream and a small amount of jalapeño chutney.
- Garnish the chutney with a sprinkle of lemon zest for added color and brightness.
- Serve alongside Spanish rice for a complete and satisfying meal.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
32g
Fat
93g
Carbs
9g
