A fresh and fruity salad tastes even better when it's layered between crisp tortillas.
Bake-Off® Contest 43, 2008
Roxanne Chan
Albany, California
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1
-
package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
-
1/4
-
cup CRISCO® Pure Vegetable Oil
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1
-
medium avocado, pitted, peeled and diced
-
1/2
-
cup diced peeled jicama
-
1/2
-
cup diced firm ripe banana
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1
-
large orange, peeled, sectioned and chopped
-
1/2
-
cup diced fresh pineapple
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2
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tablespoons diced red onion
-
1
-
cup coarsely chopped cooked deveined peeled shrimp
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1/2
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cup diced pepper Jack or Monterey Jack cheese
-
2
-
tablespoons chopped fresh mint leaves
-
3
-
tablespoons sweet orange marmalade
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3
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tablespoons sour cream
-
2
-
tablespoons lime juice
-
1
-
tablespoon chopped chipotle chile in adobo sauce
-
1/4
-
cup honey roasted peanuts
-
2
-
cups shredded lettuce
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2
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teaspoons grated lime peel
Steps
-
1
Heat oven to 375°F. Generously brush each side of tortillas with oil. Place tortillas on cookie sheets. Bake 8 to 10 minutes, turning after about 4 minutes, until edges are golden brown and crisp. Set aside.
-
2
Meanwhile, in medium bowl, mix avocado, jicama, banana, orange, pineapple, onion, shrimp, cheese and mint.
-
3
In small bowl, beat marmalade, sour cream, lime juice and chile with wire whisk until well blended. Reserve 2 tablespoons marmalade dressing. Gently toss remaining dressing with fruit mixture until evenly coated.
-
4
Place 1 tortilla on each of 4 serving plates. Spoon heaping 1 cup fruit mixture onto each tortilla; top each with another tortilla. Brush reserved dressing over top of each tortilla stack; sprinkle with peanuts. Arrange shredded lettuce around each tortilla stack; garnish with lime peel.
-
1
Heat oven to 375°F. Generously brush each side of tortillas with oil. Place tortillas on cookie sheets. Bake 8 to 10 minutes, turning after about 4 minutes, until edges are golden brown and crisp. Set aside.
-
2
Meanwhile, in medium bowl, mix avocado, jicama, banana, orange, pineapple, onion, shrimp, cheese and mint.
-
3
In small bowl, beat marmalade, sour cream, lime juice and chile with wire whisk until well blended. Reserve 2 tablespoons marmalade dressing. Gently toss remaining dressing with fruit mixture until evenly coated.
-
4
Place 1 tortilla on each of 4 serving plates. Spoon heaping 1 cup fruit mixture onto each tortilla; top each with another tortilla. Brush reserved dressing over top of each tortilla stack; sprinkle with peanuts. Arrange shredded lettuce around each tortilla stack; garnish with lime peel.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 740
- Calories from Fat
- 360
% Daily Value
- Total Fat
- 40g
- 62%
-
- Saturated Fat
- 10g
- 49%
- Trans Fat
- 2g
- Cholesterol
- 95mg
- 31%
- Sodium
- 880mg
- 37%
- Total Carbohydrate
- 73g
- 24%
-
- Dietary Fiber
- 7g
- 29%
- Sugars
- 19g
- Protein
- 22g
- Vitamin A
- 15%
- 15%
- Vitamin C
- 80%
- 80%
- Calcium
- 30%
- 30%
- Iron
- 25%
- 25%
Exchanges:
3 1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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