Servings: 4
Prep time: 15 minutes
Cook time: 20 to 30 minutes
Ingredients
- 450 g (1 lb) lean ground beef
- 4 large flour tortillas
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small onion, quartered
- 2 cloves garlic
- 1 jalapeño, seeded
- 250 ml (1 cup) fresh basil leaves
- 125 ml (½ cup) fresh parsley leaves
- 15 ml (1 tablespoon) honey
- 15 ml (1 tablespoon) Tex-Mex spice blend
- 250 ml (1 cup) cheddar, grated
- 30 ml (2 tablespoons) olive oil
- Salt and pepper to taste
For serving - Parmesan, grated
- Ranch dressing
Preparation
- In a bowl, using a hand blender, purée the red bell pepper, green bell pepper, onion, garlic, jalapeño, basil, and parsley.
- In a bowl containing the ground beef, add the puréed mixture, honey, Tex-Mex spices, salt, and pepper, and mix until well combined.
- Spread a generous layer of the mixture onto each tortilla, pressing down lightly so it sticks well.
- Heat a large skillet, griddle, or grill over medium-high heat.
- Place each tortilla, meat side down, on the hot surface and cook for 4 to 5 minutes, until the beef is cooked through and lightly browned.
- On the countertop, flip each tortilla, sprinkle the shredded cheddar over the still-hot meat, then roll up immediately, pressing firmly.
Three Ways to Serve Them
(Always served with Ranch dressing)
Classic Version
Serve the roll whole.
Bite-Sized Version
Cut the rolls into 4- to 5-cm pieces and serve.
Grilled Skewer Version
Cut the rolls into 4- to 5-cm pieces, thread them onto skewers, brush lightly with olive oil, then grill for 2 to 3 minutes, turning them occasionally. Sprinkle with grated Parmesan before serving.
