PICKLE PEANUT BUTTER TORTILLA ROLL
Easy to make, cheap, and fun to eat!
1, 9 inch flour tortilla
creamy peanut butter
prepared yellow mustard
freshly ground black pepper
2 long slices kosher dill pickle
oil for frying
Heat a skillet over medium heat. Place tortilla in skillet, just a few seconds to warm it, then flip over and warm the other side. Remove and place on board.
Spread a thin even layer of peanut butter to within 1/4 inch of edges.
Squirt some mustard around, not too much.
Sprinkle with freshly ground black pepper as desired.
On tortilla, place one pickle slice closest to you. Wrap tortilla over and under the pickle slice.
Place the second pickle slice snuggly in front of rolled part, laying flat on the tortilla. Wrap the already rolled pickle and tortilla up and over, the second pickle then continue rolling.
Seal edges with the peanut butter that will seep out, then wipe clean.
Pinch both ends firmly shut, again using the peanut butter as glue, about an inch inward toward ends of pickle slices.
Pour a little oil into the skillet, heat over medium heat till hot.
Place tortilla roll in skillet, flap side down to seal that edge shut by the heat first. Brown on one side, flip over, then brown on second side.
Lift roll from skillet with tongs, then lower one end at a time onto skillet – bending the end flap, flat to the skillet (like a leg with a foot on it) – the end will bend easily, since there’s no pickle there. Brown on both sides of the end, then do it to the second end. That way everything gets browned, and all edges get sealed.
Plate, serve and eat.
Notes: When I’m not feeling like creating a whole recipe, because I want to eat NOW, this is nice. Real nice!
For smaller tortillas, use only one pickle slice.
This recipe will be fun for kids to make.
Using a creamy peanut butter produces the best results, because it melts quickly.