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simmer, uncovered, 5 minutes. Place fried
tortillas on pizza pan. Layer taco meat, 1/2 of
cheese, chilies, tomatoes, remaining 1/2 of
cheese, olives, and salsa. Bake, uncovered, in
4
7
25 F. oven for 15 minutes for large pizza or
-8 for small.
Serves 4
Baha Roll
1
1
1
1
1
2
cup uncooked quick-cooking brown or wild rice
-1/2 cups chicken broth
/4 cup reduced-calorie mayo
tablespoon rice vinegar or white wine vinegar
tablespoon minced green onion
teaspoons grated gingerroot or 1/4 teaspoon
ground ginger
4
1
(8-inch) whole-wheat tortillas
/2 pound fresh spinach (1 bunch), stems
removed
1
3
1
can (6-1/8 ounces) tuna, drained and flaked
/4 cup thin julienne-strip, peeled cucumber
/4 medium ripe avocado, pitted, peeled, and
thinly sliced
1
egg white, beaten
Pickled ginger strips, fresh cilantro or
parsley (optional)
Cook rice according to package, using chicken
broth instead of water. Fluff rice; cool or
cover and chill if preparing ahead. In a small
bowl, stir together mayo, vinegar, onion, and
gingerroot; stir mixture into cooked rice until
well combined. To assemble rolls, place
tortillas on flat surface. Spread 1/4 of the
rice mixture evenly over each tortilla to
within 1/2-inch of edge. Arrange spinach
leaves, overlapping slightly, over rice layer.
Sprinkle tuna and cucumber evenly over spinach.
On each tortilla, place 2 slices of avocado
crosswise over center of filling. Starting at
the bottom edge of each tortilla, roll up
tightly, enclosing filling and avocado in
center. Moisten opposite edge of tortilla with
egg white; press edges together to seal. Wrap
in waxed paper and twist ends; chill at least 2
hours before serving.
6
1
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