Delish

I made these awesome burritos for dinner tonight. They were perfect for a hot summer evening. Mia thought they were great. I found this yummy recipe on foodbuzz.com. It is a new favorite site!

Montecito Burrito

Ingredients:
1 large firm head of iceberg lettuce or 2 small
I pkg. Cream cheese at room temp.
2 tablespoons mayonnaise
1/8 tsp. grated orange peel
1/2 cup black olives pitted & chopped
1/4 cup chopped chives
(I also added some sun-dried tomatoes)
3-4 tomatoes seeded and sliced thin
1/4 cup Cilantro leaves (no stems)
S & P to taste
4 large flour tortillas

Method:
Slice lettuce heads in half and slice thin.
In a bowl combine the cream cheese, grated orange, chopped black olives, and chopped chives. Blend well. Now take the tortillas one at a time and place on a large piece of waxed or parchment paper. Spread the cream cheese mixture over all. Make a row of sliced tomatoes and a row of cilantro leaves. Now add a healthy amount of sliced lettuce (the secret to this dish is to really pack in the lettuce). Roll the filled tortilla firmly to create a big, fat ,crunchy lettuce filled Burrito. Now roll firmly in the paper and place in the refrigerator for an hour or more.
( I made these early in the day. It made dinner time super easy!)

Homeade Salsa Dip

1 medium yellow onion chopped

1 large clove of garlic chopped

4 or 5 tomatillos chopped

1 jalapeño seeded & chopped
1 or 2 dried chipotle peppers or dried 1/2 tsp. chipotle powder
1 teaspoon smokey paprika
S & P to taste
1 28 oz. can whole tomatoes with liquid.
1 14 oz. can cannilni beans
1 teaspoon orange juice
1/4 cup chopped cilantro

Put all ingredients except orange juice & cilantro into a large deep skillet and cook covered

on medium low heat for 45 minutes. Stir often to avoid sticking.

Cool down. Place in blender in batches, adding the orange juice and cilantro. check for salt & pepper.