Summer Enchiladas
Preparation
30
minutes
Servings
4
persons
Nutrition
890
calories
Ingredients
1 garlic clove 2 avocados 2 tbsp lemon juice Salt, freshly ground pepper 100 g SUNSWEET prunes 1 red pepper 1 chorizo sausage, approx. 300 g 4 spring onions 4 large wheat tortillas or Dürüm tortillas, 30 cm diameter, 60 g each 150 g grated young Gouda 4 tbsp rapeseed oilInstructions
- Peel and finely chop the garlic. Peel and de-stone the avocados, scoop out the flesh and blend to a smooth purée with the garlic, lemon juice, salt and pepper. Roughly chop the prunes, clean the pepper and cut into fine strips. Skin and dice the chorizo. Clean the spring onions and cut into rings.
- Spread the avocado purée on the tortillas, top with the prepared ingredients and a generous sprinkling of grated cheese and roll up tightly. Cut each rolled tortilla in half.
- Heat the oil in a preheated frying pan, place the rolled-up pancake halves seam side down, fry for 1-2 minutes and turn over. Continue frying until they are crispy golden brown all over.
Tip: Serve with a spicy tomato salsa as a dip. Cut diagonally into pieces, pin with a wooden skewer and serve as finger food.
Recipe Categories
Mains, Canapes and Savoury Snacks,
