- K&N’s Fiery Fingers - 16-18 pieces
- Cream cheese - ½ cup
- Sour cream - ¼ cup
- Spinach - 1½ cup; chopped
- Cheddar cheese - ½ cup; shredded
- Garlic powder - 1 tsp
- Cumin powder - 1 tsp
- Salt - to taste
- Red chilli powder - 1 tsp
- Black pepper powder - 1 tsp
For Tortilla:
- All-purpose flour - 3 cups
- Salt - 1 tsp
- Baking powder - 1 tsp
- Oil - ⅓ cup
- Hot water - 1 cup
Fry K&N’s Fiery Fingers as per instructions on pack.
Add cream cheese and sour cream to a mixing bowl and stir until smooth. Add spinach, cheddar cheese, cumin powder, garlic powder, red chilli powder, salt and black pepper powder; toss to combine and set aside.
Lay a tortilla and add large spoonful of filling and top it with K&N's Fiery Fingers and roll tightly. Secure with a toothpick if needed.
Heat oil in a pan.
Fry on medium to high heat until golden and crispy.
For Tortilla:
In a bowl, combine all-purpose flour, salt, and baking powder and mix well.
Add oil and water and knead for 1-2 minutes to form a soft dough. Rest it for 20 minutes to set.
Divide the dough into 16 equal portions. Form each piece into a ball and roll each piece into a thin, flat circle. In a preheated pan place the uncooked tortilla and cook on both sides.
- Cream – ½ cup
- Lemon Juice – 1 tsp
- Milk – ¼ cup
In a bowl, add cream, lemon juice, milk and mix well.