Name: Stuffed Rolled Tortillas
Yield: Makes 12 tortillas or 4 to 6 servings
Ingredients: 3 to 4 cups leftovers such as gumbo, grains and vegetables, or shredded roast chicken, turkey, pork, or ham mixed with grains; 12 corn or flour tortillas; 1 cup ricotta or cottage cheese; 2 cups spaghetti sauce, homemade or prepared; 1/2 cup shredded cheese, such as Cheddar or mozzarella; About 1 cup shredded cabbage, or iceberg lettuce, or chopped bell peppers; 1/2 cup sliced nacho japapeños, 1 to 2 seeded and minced fresh chilies, 1 bunch sliced scallions (green onions), or drops of hot sauce or Tabasco; 1/2 cup chopped fresh coriander or parsley; 1 lemon or lime cut into wedges

One of the best ways I know of serving a dish the second time around is to dress up the leftovers in tortillas, bake them in a spaghetti sauce, and top them with crunchy stuff. Even a picky kid might not recognize last night's dinner — if you're lucky.

You can use the same fillings and toppings you would with tacos or try some others.

Recipe notes

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