Sandwich BLT roulé
- Prep 35 min
- Total 1 hr 35 min
Ajoutez une touche du Sud-Ouest à ce hors-d'oeuvre d'inspiration sandwich BLT grâce à une salsa avec ses gros morceaux.
Créé le Oct 26, 2012
Ingrédients
- 1/2 t. (125 mL) de mayonnaise ou de sauce à salade
- 1 emb. (125 g) de fromage à la crème, ramolli
- 2 c. à soupe (30 mL) de Salsa Avec gros morceaux Old El Paso*
- 1 c. à thé (5 mL) de moutarde de Dijon
- 6 tranches de bacon, cuit et émietté
- 3 tortillas à la farine ordinaires ou à saveur d'épinards ou de tomate (8 à 10 po/20 à 25 cm)
- 3 tomates italiennes moyennes, épépinées et hachées (1 t./250 mL)
- 1 1/2 t. (375 mL) de laitue romaine, déchiquetée
Étapes
-
1Dans un petit bol, remuer la mayonnaise, le fromage à la crème, la salsa et la moutarde jusqu'à ce que le tout soit bien mélangé. Incorporer le bacon.
-
2Étaler la préparation au bacon uniformément sur les tortillas. Garnir de tomates et de laitue. Bien rouler chaque tortilla.
-
3Envelopper les rouleaux individuellement dans une pellicule plastique. Réfrigérer au moins 1 heure, mais pas plus de 8 heures. Couper en tranches de 1 po (2,5 cm) ; maintenir les tranches roulées à l'aide d'un cure-dent.
Valeur nutritive
60 Calories, 5g Matières grasses, 1g Protéine, 3g Total de glucides
Valeur nutritive
Portion : Donne environ 30 portions
- Calories
- 60
- Matières grasses
- 5g
- Acides gras saturés
- 1 1/2g
- Gras trans
- 0g
- Cholestérol
- 5mg
- Sodium
- 90mg
- Total de glucides
- 3g
- Fibres alimentaires
- 0g
- Protéine
- 1g
% Valeur quotidienne*:
Échanges:
© 2024 ® / MC moulins généraux tous droits réservés
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