stuffed rolled tortillas

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Servs: 12

One of the best ways I know of serving a dish the second time around is to dress up the leftovers in tortillas, bake them in a spaghetti sauce, and top them with crunchy stuff. Even a picky kid might not recognize last night's dinner &#151; if you're lucky. <P> You can use the same fillings and toppings you would with tacos or try some others.

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  • add   <B>For the Filling</B>
  • add   1/2 cup chopped fresh coriander or parsley
  • add   1 lemon or lime cut into wedges
  • add   3 to 4 cups leftovers such as gumbo, grains and vegetables, or shredded roast chicken, turkey, pork, or ham mixed with grains
  • add   About 1 cup shredded cabbage, or iceberg lettuce, or chopped bell peppers
  • add   <B>For the Garnishes: (use two or three of the following)</B>
  • add   <B>For the Assembly and Cooking</B>
  • add   12 corn or flour tortillas
  • add   2 cups spaghetti sauce, homemade or prepared1/2 cup shredded cheese, such as Cheddar or mozzarella
  • add   1/2 cup sliced nacho japape&ntilde;os, 1 to 2 seeded and minced fresh chilies, 1 bunch sliced scallions (green onions), or drops of hot sauce or Tabasco
  • add   1 cup ricotta or cottage cheese


  1. Preheat oven to 375°F.
  2. Spread about 1/4 to 1/3 cup of the filling on each of the tortillas, then dot the filling with 2 tablespoons of the ricotta. Roll up the tortillas into tight cylinders.
  3. Spread 3/4 cup of the spaghetti sauce over the bottom of a baking dish large enough to hold the tortillas in a single layer.Set the tortills, seam side down, on the sauce. Spread the remaining sauce over the tortillas and top with the shredded cheese. Bake until the filling is hot and the cheese has melted, about 20 minutes.
  4. Meanwhile prepare the garnishes. Serve the tortillas hot and pass the garnishes.

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