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Old 06-12-2006, 02:25 PM   #1
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Need Help with Fireside Antojitos! Can't find a recipe!

I came across this menu from a restaurant in Canada: http://www.montanas.ca/. Click on "From the Kitchen" to display the menu. On the appetizer menu, there's a dish, "Fireside Antojitos". They sound fantastic and I must have this recipe for my parties! Never heard of baked tortilla pinwheels!

The filling sounds easy to duplicate, as does the basil sour cream dip...just keep trying till it tastes good. But it's the baking part...any clues as to how long I would bake these? Sliced first? Or baked as a log? Will they unravel? Get runny?

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Old 06-12-2006, 02:32 PM   #2
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I think I'd slice them thick and bake them. I don't know that baking them in a log would work.
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Old 06-12-2006, 02:36 PM   #3
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But would slicing them give the outside layer that crispy crust? And what about melting? Would it just be an awful mess?

This would help so much if I could actually see/taste these things? Canadians out there...wanna go have a snack and report back?
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Old 06-12-2006, 02:39 PM   #4
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LOL, no Montanas closeby or I would!

Let me think on this a bit.
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Old 06-12-2006, 02:41 PM   #5
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It says...baked crisp and then sliced. Sounds like you ought to try that. Let it cool a bit before slicing to avoid the ooze.
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Old 06-12-2006, 02:48 PM   #6
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Brush melted butter on the outside of the rolled tortilla before baking and that will help crisp it up real nice. Definitely slice afterwards. They do sound very good!!
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Old 06-12-2006, 03:34 PM   #7
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Here are some recipes for tortilla pinwheels which might give you some ideas on the quantites of ingredients to use in the filling mixture. Taking the recipes for the pinwheels, the description of the dish from Montana's website, and this website for baked mini antojitos that gave me an idea ...

I would make the pinwheel like the recipes state - spread the filling on the tortillas, roll them up, wrap tightly in plastic wrap, and refrigerate to 8-12 hours.

Then as Alix and Shunka said (calling in the info from the baked antojito recipe) brush with melted butter, lard, or vegetable oil - bake in a preheated 425-F/220-C over 5-10 minutes until golden. Let cool a few minutes and then slice. If you have a wire cooling rack that will fit in your baking sheet - I would bake them on that to get better air circulation and more even crisping as they bake.

If you want them really crisp - you could deep fry them.

One idea I had ... you could tuck the ends in when you roll them up (sort of like you would for a burrito or eggrole) to minimize any oozing while cooking. Then just cut the end off and slice.
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Old 06-12-2006, 07:29 PM   #8
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Thanks for the ideas! I'll give them a whirl in 2 weeks with the 425 for 5-10 minutes method and let you know how they turn out. Also, I'm thinking of changing that dip...basil goes with mexican flavors? Maybe a mild cilantro dip. Or a roasted red pepper dip.

I know I could probably deep fry them, but I don't deep fry at all. I'll bet a quick pan fry on all sides in a little butter would do the trick, too.
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Old 06-12-2006, 08:06 PM   #9
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Well, they weren't nearly that fancy, but I used to fix something like this all the time for our boy and his football buddies.
I spread them with canned re-fried beans, sprinkled generously with cheddar cheese, rolled them up, and put on a baking sheet. I may have sprayed them with a little olive oil flavored cooking spray...can't remember for sure.After sprinkling a little extra cheddar on top, I baked them in the oven at 350-375 until they were golden. I was surprised how crispy and flakey the tortillas got.
I sliced them in half, as these were big hungry boys, and served them with Pace Piquante Sauce (I prefer mild) and sour cream (separate bowls) on the side.

That's a great sounding filling...think I'll save the recipe. I personally think the sour cream and basil dip sounds sort of blah, though. I just don't see it complementing the tortilla rolls that well.
One thought is that you might mix a few spoons of the salsa in with the sour cream, until you think the taste is right, and use that for a sauce.
A good guacamole or the Velveeta/salsa hot cheese dip would also be good with them. Just cut the the tortilla rolls in larger pieces, as I mentioned above.

*Note: a lot of you know about the cheese/Rotel dip, but I like to use 1 lb. Velveeta Lite and Pace Piquante Sauce. I do it in the microwave, and start out with 2-3 big spoons of the sauce. Once it's melted, I add more piquante sauce as needed for desired consistancy. Add Louisiana Hot Sauce as desired.
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Old 06-12-2006, 10:54 PM   #10
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Here are a few ideas:


You could bake these a few minutes (sprayed with cooking spray), and then slice:

http://www.foodtv.ca/recipes/reciped...px?dishid=4609



Use bread dough (or pie dough) and fillings of choice:

http://www.johnsonville.com/siteconf...C?OpenDocument



Won ton wrappers/Egg roll wrappers is another way to go... and dunk em in the sauce. (Plus I like this recipe )

http://www.johnsonville.com/siteconf...penDocument&~C
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