These crispy meat roll-ups with cheese and a bright green guacamole sauce make a hearty snack that comes together quickly and disappears fast. The secret is a juicy ground meat filling with tomatoes and a proper fry until deeply golden. Serve them hot with a cool, creamy sauce — the contrast of temperature and texture makes the dish especially tempting.
Ingredients
Main
- Tortillas — 4–6 pcs.
- Ground meat — 400–500g (14–18 oz)
- Yellow onion — 1 pc., finely chopped
- Tomato paste or tomato sauce — 2–3 tbsp
- Hard cheese — 100–150g (3.5–5.3 oz), grated
- Spices — to taste (paprika, salt, black pepper, garlic powder)
- Vegetable oil — for frying
Green guacamole sauce
- Avocado — 1 pc.
- Fresh herbs (cilantro or parsley) — a small bunch
- Garlic — 1–2 cloves
- Olive oil — 2 tbsp
- Lemon or lime juice — 1–2 tbsp
- Salt, black pepper, and a little water — to taste
How to make it
- Filling. Heat a skillet with a little oil. Sauté the finely chopped onion for 2–3 minutes, until softened. Add the ground meat and cook, breaking up the clumps, until it changes color.
- Simmering. Season with paprika, salt, black pepper, and garlic powder. Stir in the tomato paste (or sauce) and add a splash of water. Simmer for 5–7 minutes, until juicy but not runny.
- Sauce. In a blender, combine the avocado flesh, herbs, garlic, olive oil, lemon/lime juice, a pinch of salt and pepper, and a little water to loosen the texture. Blend until smooth and creamy.
- Assembly. Spoon a handful of grated cheese and some warm meat filling onto each tortilla. Roll tightly into neat cylinders, tucking in the edges as you go.
- Frying. Heat a skillet with a thin layer of oil. Fry the roll-ups seam-side down until golden, then turn and brown all over until crisp and the cheese is melted.
- Serving. Serve the roll-ups hot with a bowl of green sauce. They’re excellent with lime and fresh herbs.
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Tips and variations
- Any ground meat works well: beef, pork, or a blend. For a lighter version, use turkey and add a pinch of smoked paprika for deeper flavor.
- To keep the roll-ups from opening, place them seam-side down in the skillet, or secure with a toothpick if needed and remove before serving.
- To bake instead of fry, preheat the oven to 400–410°F (200–210°C) and bake for 10–12 minutes until golden, turning once.
- Add-ins for the filling: corn, beans, jalapeños, or bell pepper will make the flavor brighter and more interesting.
- Guacamole texture: adjust the thickness with water or citrus juice; a pinch of cumin adds a Mexican touch.
Nutrition facts (per serving)
| Calories | ≈ 780 kcal |
|---|---|
| Protein | ≈ 42 g |
| Fat | ≈ 59 g |
| Carbohydrates | ≈ 35 g |
| Fiber | ≈ 6 g |
| Sugars | ≈ 5 g |
| Sodium | ≈ 950 mg |
Frequently asked questions
What can I use instead of tortillas if I don’t have any on hand?
Thin lavash works well. Cut it into rectangles, add the filling and cheese, roll into tight cylinders, and fry or bake until crisp.
Can I make them ahead?
Yes. Shape the roll-ups and refrigerate for up to 12 hours. Fry just before serving. Store the sauce separately in a sealed container for up to 1 day.
How can I make the roll-ups less rich?
Use ground turkey or chicken, fry in a nonstick skillet with minimal oil, or bake in the oven.