Soft Shells (Cabbage Leaves/ Egg Rolls work)
Fresh Tomato, diced (We did Roma)
Shredd. Mozarella Cheese
Spinach, rough chop
Cream Cheese Mix:
2 oz. Cream Cheese
1.5T SOUTHWEST SPICY Mustard (Don’t Skip)
1.5c Ham, diced small
1/2 of Onion, chopped
1/3 of Green Bell Pepper, chopped small
2T Dried Sweetened Cranberries (Don’t Skip)
Topping (Over rolled shells):
1c Great Value Peach Pineapple Chipotle Salsa
About 3/4c To 1c Shredd. Cheddar Cheese
Grated Parmesan Cheese (Store shelf kind)
Butter Flavor Cooking Spray baking dish (Mine fit 6 tacos).
Blend together Cream Cheese Mix. In separate bowl, toss together Ham Mix.
On soft shell spread THIN layer of Cream Cheese Mix. Top with Ham Mix. Top with: Tomatoes, Spinach, and MOZ. Cheese.
Roll, tucking in corners. Lay into baking dish.
Mix topping together (Salsa/Chedd. Cheese). Top over rolled shells.
Sprinkle with good amount of Parmesan Cheese.
Bake, uncovered, at 425 for about 40minutes, or so.
Optional: Top with Sour Cream.
Note: My ham was not precooked. I’m sure there’s no big difference in that. Optional to add a few Tablespoons of Pineapple Chunks, chopped smaller. I forgot. But, thought it had the perfect amount of sweet, so will continue to skip it! Also, can kick this up with adding a lil bit of Red Pepper Flakes or minced Jalapeno!
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