Asparagus Rolls With Jalapeno Chutney Recipe

Name: Asparagus Rolls With Jalapeno Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fresh jalapeno peppers, seeded and finely chopped; 3 garlic cloves, finely chopped; ¼ cup onion, finely chopped; ½ teaspoon red pepper flakes; 1 lemon, juice and zest of; 2 teaspoons sugar; 1 tablespoon chicken broth or 1 tablespoon vegetable broth; 1 teaspoon olive oil; 1 dash salt; 2 small flour tortillas; 8 trimmed asparagus spears; 1 ½ cups monterey jack pepper cheese; 2 tablespoons sour cream

Servings: persons

2 fresh jalapeno peppers, seeded and finely chopped
3 garlic cloves, finely chopped
¼ cup onion, finely chopped
½ teaspoon red pepper flakes
1 lemon, juice and zest of
2 teaspoons sugar
1 tablespoon chicken broth or 1 tablespoon vegetable broth
1 teaspoon olive oil
1 dash salt
2 small flour tortillas
8 trimmed asparagus spears
1 ½ cups monterey jack pepper cheese
2 tablespoons sour cream

1
Heat olive oil in a small saute pan over low heat; Add the jalapenos, garlic, onion, and red pepper and saute until garlic just begins to brown.
2
Dissolve sugar in lemon juice then add the juice and broth to pan and mix thoroughly.
3
Add salt and reduce heat to simmer for at least 15 minutes, or until mixture darkens and thickens, stirring occasionally.
4
In the meantime, microwave asparagus for 2 minutes (half that time for thin stalks), then plunge immediately into cold water; Asparagus should not be completely cooked at this point.
5
Set aside a handful of cheese and divide the remainder between the two tortillas, spreading evenly over the surface.
6
Microwave one cheese covered tortilla at a time for 30 seconds; As soon as a tortilla comes out, stack two asparagus spears on one end, and two more on top of them.
7
Roll the tortilla firmly, so the spears are sticking out a little at top and bottom.
8
Just before serving, put the remaining cheese on top of the rolls and return them to the micro for 30 seconds each.
9
Serve with dollop of sour cream and a small amount of chutney.
10
Put lemon zest on top of chutney for color.
11
Great served with Spanish Rice.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 fresh jalapeno peppers, seeded and finely chopped, 3 garlic cloves, finely chopped, ¼ cup onion, finely chopped, ½ teaspoon red pepper flakes, and more.

Yes, Asparagus Rolls With Jalapeno Chutney falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus Rolls With Jalapeno Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions