QUICK TORTILLA PINWHEELS
Prepare these easy, cheesy rollups several days in advance if desired. Serve with your choice of mild or hot salsa or picante sauce. -Barbara Keith, Faucett, Missouri
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 5 dozen.
Number Of Ingredients 8
Steps:
- Combine the first 6 ingredients in a bowl. Spread on 1 side of each tortilla and roll up tightly. Cover and refrigerate for at least 1 hour. Slice into 1-in. pieces. Serve with salsa or picante sauce.
Nutrition Facts : Calories 47 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 51mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
RANCH TORTILLA ROLL-UPS
In Berlin, Pennsylvania, Karen Thomas curbs hunger in a hurry. "These zest roll-ups are great as picnic nibbles, dinner appetizers and football party munchies," she notes. "When my husband's co-workers at the state patrol come over for meals, they admit 'low-fat' can be delicious."
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the cream cheese, salad dressing mix, jalapenos and pimientos. Spread over tortillas. , Roll up tightly; wrap each in plastic wrap. Refrigerate for at least 1 hour. Unwrap and cut each tortilla into eight pieces.
Nutrition Facts : Calories 106 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 419mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
JALAPENO CREAM CHEESE CHICKEN ENCHILADAS
One of my favorite local Mexican restaurants serves a dish with jalapeno cream cheese and shredded chicken that is to die for. I had been experimenting with dishes that contained those two ingredients and came up with this!! It is absolutely to die for and I get nothing but rave reviews from people who try it! Give it a whirl... I promise your taste buds won't regret it. :-)
Provided by baumanns
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 7
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
- Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.
- Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
- Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.
- Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.
Nutrition Facts : Calories 583.5 calories, Carbohydrate 38.4 g, Cholesterol 122.9 mg, Fat 35.5 g, Fiber 4.3 g, Protein 28.7 g, SaturatedFat 20.2 g, Sodium 598.8 mg, Sugar 1.7 g
JALAPENO TORTILLA WRAPS
Make and share this Jalapeno tortilla wraps recipe from Food.com.
Provided by papergoddess
Categories < 15 Mins
Time 15m
Yield 30 pieces
Number Of Ingredients 4
Steps:
- combine jalapenos and liquid with softened cream cheese.
- Blend with hand mixer.
- Spread on flour tortillas and roll up.
- Refrigerate for a few hours, then cut into 1 1/2 inch pieces.
- I put a dish of salsa in the center of the plate for dipping.
JALAPENO POPPER QUESADILLAS
This is a great alternative to deep-fried jalapeno poppers that's much easier to make and healthier too. Slice into small wedges to use as an appetizer, or enjoy as light meatless Monday dinner.
Provided by laurieish
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 2
Number Of Ingredients 6
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Arrange jalapeno peppers, cut-side down, on the prepared baking sheet.
- Broil jalapeno peppers in the preheated oven until skins are bubbling and blackened, 10 to 15 minutes. Immediately place peppers in a resealable plastic bag; seal. Allow peppers to steam in bag to help loosen skins, about 20 minutes. Carefully open bag, pull skins off peppers, and chop peppers.
- Spread half the butter onto 1 side of each tortilla. Spread half the cream cheese onto the other side of each tortilla. Sprinkle half the jalapeno peppers, half the Mexican cheese blend, and half the tortilla chips over the cream cheese-side of each tortilla. Fold each tortilla in half over the fillings with butter-side on the outside.
- Heat a skillet over medium-low heat; cook 1 quesadilla in the hot skillet until golden brown, 2 to 3 minutes per side. Repeat with second quesadilla.
Nutrition Facts : Calories 472.8 calories, Carbohydrate 41.4 g, Cholesterol 63.5 mg, Fat 27.8 g, Fiber 3.4 g, Protein 15.2 g, SaturatedFat 15.8 g, Sodium 797.5 mg, Sugar 2.8 g
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- Mix your softened cream cheese and chopped jalapenos together. Add your garlic salt and mix well. Adjust heat by adding more jalapenos as desired. Season with garlic salt to taste.
- Take about 2 tbsp. of the cream cheese filling and roll it up in a 6 inch flour tortilla. If using corn tortillas use about 1 tbsp. (You should get about 8 flour tortillas taquitos or about 10 corn tortillas.)
- Heat your 2 tbsp of oil over medium heat in a small skillet. Take each taquito and fry them one at a time. Place seam side down in the hot oil and let it cook on the bottom first, then rotate it on top and sides until golden brown on all sides, or done to your liking.Season with a pinch kosher salt after frying (optional).
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- In a medium mixing bowl, combine cream cheese, jalapenos, cheese, bacon, chili seasoning, brown sugar and cayenne pepper (if using).
- Lay tortillas out on a clean work surface. Spoon half the cream cheese mixture onto each tortilla and smooth it out to the edges, in an even layer.
- Tightly, roll each tortilla up jellyroll style. Wrap each roll in plastic wrap and place in the fridge at least 3 hours and up to 48 hours.
- When ready to serve, cut off the uneven ends of each rollup and cut into ½-inch to 3/4-inch slices.
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