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Spinach-ricotta burritos.

Linda Strader, Amado, Arizona

1/2 pound spinach

2 tablespoons all-purpose flour

3/4 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon crushed dried hot red chilies

About 2 cups (15-oz. carton) ricotta cheese

4 flour tortillas (9- or 10-in. size)

6 ounces part-skim mozzarella cheese, thinly sliced

2 teaspoons melted butter or margarine

Prepared tomato or tomatillo salsa


Discard wilted spinach leaves and roots; rinse leaves well and drain. Coarsely shred 1/2 the spinach. Wrap remaining spinach in towels, seal in a plastic bag, and chill.

In a bowl, mix flour, chili powder, cumin, and crushed chilies; mix in ricotta. Lay 1 tortilla flat; layer in center 1/4 each of mozzarella, shredded spinach, and ricotta mixture. Fold opposite sides over filling, then roll tortilla over and tuck open ends under it. Lay seam down in an oiled 9- by 13-inch casserole. Repeat to fill remaining tortillas. Brush tops of burritos with the melted butter.

Bake, uncovered, in a 400 |degrees~ oven until golden brown, about 25 minutes. Present burritos on spinach leaves; add salsa and salt to taste. Serves 4.

Per serving: 515 cal. (47 percent from fat); 29 g protein; 27 g fat (15 g sat.); 40 g carbo.; 607 mg sodium; 84 mg chol.
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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Strader, Linda
Date:Oct 1, 1993
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