BACON AND GREEN CHILE ROLL-UPS
This comes from oldelpaso.com but I did make a couple of changes. I made them for a get together and everyone enjoyed them. Hope that you do too! They travel well which is always nice. (Cooking time is chill time)
Provided by mydesigirl
Categories Lunch/Snacks
Time 2h20m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.
- In medium bowl, combine bean dip, cream cheese and chiles; mix well.
- Spread each tortilla with bean dip mixture.
- Sprinkle each with bell pepper and bacon.
- Sprinkle a good size pinch of cheese down the center of each tortilla.
- Roll up each tortilla tight and wrap each in plastic wrap.
- Refrigerate at least 2 hours or until ready to serve.
- To serve, cut each roll into 8 pieces. If desired, secure each piece with toothpick.
Nutrition Facts : Calories 107.6, Fat 7, SaturatedFat 3, Cholesterol 13.2, Sodium 197.5, Carbohydrate 8.1, Fiber 0.6, Sugar 0.7, Protein 3.1
EASY CHILE RELLENO EGG ROLLS
I love chile rellenos, but they can be time consuming to make from scratch. This is a fast fix! Feel free to spoon your favorite ranchera sauce over the top if serving with rice and beans. This recipe comes from my 76-year-old Japanese mother, who learned it from a Filipino lady she used to work with back in the early 80s. If using wonton wrappers, you can serve these as appetizers. Enjoy!
Provided by MizzWycked
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 35m
Yield 24
Number Of Ingredients 4
Steps:
- Lay a wrapper on a work surface diagonally so it resembles a diamond. Place a slice of green chile horizontally across the wrapper, 1 inch above the bottom point. Place a strip of Monterey Jack cheese on top of the chile.
- Fill a small bowl with water. Dip an index finger into the water and moisten the edges of the wrapper. Roll the wrapper up and over the chile and cheese, starting from the point closest to you. Bring in both sides, making sure to press firmly to seal the filling. Roll away from you and to enclose the yumminess inside. Repeat with remaining wrappers, chiles, and Monterey Jack cheese.
- Heat approximately 1/2 inch of oil in a deep frying pan over medium heat. Carefully lay a few egg rolls into the hot oil. Fry, turning once, until golden brown on both sides, 2 to 3 minutes. Watch carefully to prevent burning. Repeat with remaining egg rolls.
- Transfer fried egg rolls to a plate lined with paper towels and let cool for a few minutes before serving.
Nutrition Facts : Calories 174.9 calories, Carbohydrate 18 g, Cholesterol 19.4 mg, Fat 8 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 3.9 g, Sodium 635.7 mg, Sugar 1.1 g
EASY GREEN CHILI ROLL-UPS
Number Of Ingredients 3
Steps:
- 1. In a small bowl, combine softened cream cheese and canned diced green chilies, drained, until blended. Place 12 thin slices (4 x 4-inch each) boiled or baked ham on work surface. Spread each slice with about 1 tablespoon of the cheese mixture. Roll up tightly. Place seam-side down in a shallow dish or plate. Cover and chill at least 1 hour.To serve, cut in 1-inch pieces and insert a pick.
Nutrition Facts : Nutritional Facts Serves
EASY GREEN CHILI ROLL-UPS
Number Of Ingredients 0
Steps:
- In a small bowl, combine 4 ounces softened cream cheese and 1/4 cup canned diced green chilies, drained, until blended. Place 12 thin slices (4 x 4-inch each) boiled or baked ham on work surface. Spread each slice with about 1 tablespoon of the cheese mixture. Roll up tightly. Place seam-side down in a shallow dish or plate. Cover and chill at least 1 hour.To serve, cut in 1-inch pieces and insert a pick.
APPETIZER TORTILLA PINWHEELS
A friend gave me this recipe, and whenever I serve these tortilla pinwheel sandwiches, people ask me for the recipe, too! The cream cheese pinwheels can be made ahead of time and sliced just before serving, leaving you time for other last-minute party preparations. -Pat Waymire, Yellow Springs, Ohio
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings., Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours., Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.
Nutrition Facts : Calories 63 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 119mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
HAM AND GREEN CHILI ROLL-UPS
Need to roll out the carpet for a crowd? Get the spread started with these tasty and better-for-you Ham and Green Chili Roll-Ups.
Provided by My Food and Family
Categories Meal Recipes
Time 5m
Yield Makes 16 servings.
Number Of Ingredients 5
Steps:
- Spread mayo evenly onto each tortilla to within 1/4 inch of edge.
- Top evenly with ham, chilies and cheese; roll up.
- Cut each roll-up crosswise into four pieces. Insert a toothpick into each piece to secure.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MILE HIGH GREEN CHILI
Green chili is a Colorado favorite, it's always a crowd pleaser when we have out-of-state visitors. Roasting your veggies first gives this recipe a deeper level of flavor. This can be served over rice as a main course, stuffed in enchiladas, or over potatoes and eggs.
Provided by chefclaudiesel
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 5h
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Arrange the halved tomatillos, Anaheim chiles, jalapenos, onion, and green bell pepper on a baking sheet. Drizzle the vegetables with 1 tablespoon of olive oil.
- Roast the vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. Allow to cool, then chop vegetables into bite-size pieces.
- Heat 1 more tablespoon of olive oil in a large skillet over high heat, and pan-fry the pork until browned, sprinkling the meat with salt and black pepper as it cooks, about 12 minutes. Transfer the pork cubes to a slow cooker, and stir in the roasted vegetables. Mix in the tomatoes, garlic, beef bouillon cube, beer, oregano, parsley, cumin, and chili powder. Set the cooker on Low, cover, and cook until the pork is very tender, 4 to 6 hours.
- About 1/2 hour before serving, place the cream cheese into a bowl, and stir in about 1 tablespoon of the chili liquid until thoroughly combined. Continue stirring in chili broth, a tablespoon at a time, until the cream cheese is almost a liquid. Stir the cream cheese mixture back into the chili.
Nutrition Facts : Calories 173.9 calories, Carbohydrate 8.6 g, Cholesterol 31.6 mg, Fat 12 g, Fiber 1.9 g, Protein 7.6 g, SaturatedFat 4.8 g, Sodium 210.4 mg, Sugar 3.8 g
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