Asparagus Rolls With Jalapeno Chutney

• 2 fresh jalapeno peppers, seeded and finely chopped
• 3 garlic cloves, finely chopped
• 14 cup onion, finely chopped
• 12 teaspoon red pepper flakes
• 1 lemon, juice and zest of
• 2 teaspoons sugar
• 1 tablespoon chicken broth or 1 tablespoon vegetable broth
• 1 teaspoon olive oil
• 1 dash salt
• 2 small flour tortillas
• 8 trimmed asparagus spears
• 1 12 cups monterey jack pepper cheese
• 2 tablespoons sour cream

1. Heat olive oil in a small saute pan over low heat; Add the jalapenos, garlic, onion, and red pepper and saute until garlic just begins to brown.
2. Dissolve sugar in lemon juice then add the juice and broth to pan and mix thoroughly.
3. Add salt and reduce heat to simmer for at least 15 minutes, or until mixture darkens and thickens, stirring occasionally.
4. In the meantime, microwave asparagus for 2 minutes (half that time for thin stalks), then plunge immediately into cold water; Asparagus should not be completely cooked at this point.
5. Set aside a handful of cheese and divide the remainder between the two tortillas, spreading evenly over the surface.
6. Microwave one cheese covered tortilla at a time for 30 seconds; As soon as a tortilla comes out, stack two asparagus spears on one end, and two more on top of them.
7. Roll the tortilla firmly, so the spears are sticking out a little at top and bottom.
8. Just before serving, put the remaining cheese on top of the rolls and return them to the micro for 30 seconds each.
9. Serve with dollop of sour cream and a small amount of chutney.
10. Put lemon zest on top of chutney for color.
11. Great served with Spanish Rice.

jalapeno peppers, garlic, onion, red pepper, lemon, sugar, chicken broth, olive oil, salt, flour tortillas, pepper cheese, sour cream

Taken from www.food.com/recipe/asparagus-rolls-with-jalape-o-chutney-139140 (may not work)