February 26, 2015

Proscuitto and Manchego Cheese Flautas with Fresh Tropical Salsa

A few weeks ago, Josh and I went out to dinner at a Spanish tapas restaurant. I’m a fan of these restaurants because you get the chance to try so many different things! My favorite dish that we enjoyed that night was probably the most simple – fresh bread topped with manchego cheese, serrano ham and garlic oil. So simple, yet so decadent. 
I decided to take those flavors and build an appetizer that your guests will absolutely love. (Think of it as a gourmet grilled ham and cheese!) And because I used corn tortillas rather than bread, your gluten free guests can enjoy this as well. 

1. Preheat oven to 400 degrees.
2. Heat tortillas in the microwave for 30 seconds to make them more pliable.
3. Coat a 13×9 inch pan with cooking spray. Lay a tortilla flat and top with prosciutto and cheese.
Tightly roll up and place in the baking dish. Repeat with the remaining tortillas. Bake for 20 minutes or until the tortillas are golden brown and lightly crisp.

4. Meanwhile, combine salsa ingredients in a medium bowl.

5. Serve flautas warm, topped with salsa.



Prosciutto and Manchego Cheese Flautas with Fresh Tropical Salsa 
Serves 4

All you need:
8 corn tortillas
3 oz. thinly sliced prosciutto
8 oz. manchego cheese, freshly grated
Non-stick cooking spray

Salsa
1/4 red onion, minced
1/4 bunch flat-leaf parsley, chopped
1 ripe mango, peeled and diced
1/2 cup finely diced pineapple
Juice of 1 lime

All you do:
1. Preheat oven to 400 degrees.
2. Heat tortillas in the microwave for 30 seconds to make them more pliable.
3. Coat a 13×9 inch pan with cooking spray. Lay a tortilla flat and top with prosciutto and cheese. Tightly roll up and place in the baking dish. Repeat with the remaining tortillas. Bake for 20 minutes or until the tortillas are golden brown and lightly crisp.
4. Meanwhile, combine salsa ingredients in a medium bowl.
5. Serve flautas warm, topped with salsa.

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