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Ham Cannelloni Rolls with Red Pepper Sauce
 
   
 
 
 
 
 
 
10 oz FUD Selecto Turkey Ham (sliced)
20 oz FUD Oaxaca Cheese
1 raw zucchini squash (cut into sticks)
1 can of corn, drained
1 cup FUD Quesadilla Cheese
1 bunch green onions
1 bunch fresh cilantro
1 cup FUD Mexican Cream
1 cup FUD Cotija Cheese
 
 
 
 
Red Pepper Sauce
1 bottle FUD Mexican Cream
4 red bell peppers (seeded and chopped, with stems removed)
1 yellow onion (minced)
2 tbsp unsalted butter
1 bunch fresh cilantro
2 garlic cloves
4 tbsp olive oil
1 cup yellow corn kernels, cooked
Salt (to taste)
Freshly ground black pepper (to taste)

 
 

Ham Cannelloni
Place a slice of FUD Selecto Turkey Ham on a flat surface, filled with strips with raw zucchini, shredded FUD Oaxaca Cheese, chopped green onions and corn. Roll up all the ingredients and place on a greased baking dish; repeat this step until you have covered the baking dish with little ham cannelloni-shaped rolls.

Cover the ham cannelloni rolls with red pepper sauce and sprinkle some FUD Quesadilla Cheese on top of the sauce.

Cover with foil and bake for 25 minutes at 350°F. Once the cheese is melted, uncover the baking dish and bake for a few more minutes until the cheese is lightly brown.

Before serving, garnish the ham cannelloni rolls with chopped cilantro, FUD Cotija cheese and a touch of FUD Mexican Cream.

Red Pepper Sauce
Preheat a frying pan over medium-high heat; add some olive oil, the yellow onion, butter, salt and pepper. Stir all ingredients until the butter is melted.

Add the cilantro and garlic, and then simmer for 3 minutes. While continuing to stir, add the red bell peppers and cook for an additional 3 minutes. Add the FUD Mexican Cream to the pan, and then cook on high heat for 5 minutes until all the ingredients are hot.

Pour the mixture into a blender and blend for 3 minutes on high. Drain the sauce through a strainer, returning it to the same hot pan. Season with salt and pepper as desired, then serve as a topping for the ham cannelloni rolls.

 

 
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