Flour tortilla rolls with fresh cheese, dill and garlic will pair perfectly with beer as a snack. Or an appetizer, or both.
You can prepare them in advance and slice right before serving, just allow them to sit in fridge for at least 30 mins before serving, so tortillas can soak moisture a bit.
At home we made these with lavash bread, but it is a bit hard to find here, so I used ready to go flour tortillas and it worked good too.
As for the cheese you can use any fresh cheese which can be easily crumbled to your taste: fresh white cheese (quark), feta or queso fresco.
- 3-4 burrito size ready to use flour tortillas
- 8oz of fresh white cheese (queso fresco, or feta, or quark)
- 1 small garlic clove
- Bunch of fresh dill
- Mayo to taste
- Salt to taste (if any)
How to prepare, step-by-step:
- Prepare ingredients:
- In a mixing bowl, crumble fresh cheese with a fork or potato masher:
- Add chopped fresh dill:
- Peel and press a garlic clove:
- Add enough mayo to receive spreadable stuffing, add salt to taste if you feel like it (some fresh cheeses may be salty already, so use your own judgement):
- Mix everything good:
- Arrange one flour tortilla on a plate (don’t warm it up, or it may not fold); spread an even layer of stuffing on top of it (again, I used fork here); don’t put too much or it will be harder to fold, about 2-3 tortilla size thick:
- And carefully fold tortilla with stuffing inside:
- Until you get a roll:
- Then fold tortilla roll into plastic wrap; repeat the same procedure for remaining cheese and garlic stuffing; put all rolls into fridge for at least 30 mins (but can be left there overnight too):
- Right before serving tortilla rolls take them from fridge, remove wrap and slice each into pieces about ¾ of an inch (first and last pieces will not look to good so you can eat them right away):
- Rest arrange on a plate and serve as an appetizer or snack: