Snip off the stem. Form about 2 tablespoons of the mixture into a meatball and place it on the leaf centered and toward the bottom. Fold the bottom of the leaf up over the meatball, then fold in the sides and roll up tightly, tucking in the sides as you go. Run a skewer through the middle. Continue until all the leaves are filled, placing four stuffed leaves on each skewer.
4. Grill over medium-low heat, turning often, until the fig leaves are browned but not burned and the meatballs have cooked through, about 15 minutes. Serve immediately, unwrapping the leaves and discarding them, with a bowl of raita for dipping.
Each four-meatball serving (without dip): 237 calories; 20 grams protein; 3 grams carbohydrates; 1 gram fiber; 16 grams fat; 6 grams saturated fat; 75 mg. cholesterol; 257 mg. sodium.
Source link: http://www.latimes.com/features/printedition/food/la-fo-leafrec06c-2008aug06,0,7840330.story
Francisca Contreras De Gutierrez describes these sandwiches as 'standard market foods' in her book 'Meatless Mexican Home Cooking.'
This is the traditional way to prepare this sandwich. But many home cooks also serve these as open-faced sandwiches after heating them in the broiler.
'Toast the cut roll first, then smear beans on the cut sides before adding cheese,' De Gutierrez writes.
Preparation time: 10 minutes
Source link: http://www.chicagotribune.com/features/food/chi-molletes-6aug06,0,1636261.story
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