Mexican Cheddar Wagon Wheels Recipes

Steps:

• For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
• For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
• Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.

Steps:

• Put the cashews in a medium bowl and cover with 4 cups cold water. Cover with plastic wrap and refrigerate for at least 8 hours and up to overnight.
• Grease a 7 1/2-inch ramekin with oil; set aside.
• Drain the cashews and add to a high-powered blender. Add the vegetable broth, sweet potatoes, tahini, nutritional yeast, lemon juice, miso paste, mustard, salt, onion powder, turmeric and garlic powder and blend, stopping and stirring as necessary, until smooth and combined.
• Transfer the mixture to a large saucepan and bring to a simmer over medium heat. Stir in the agar powder and simmer, whisking constantly, until thickened, 5 to 7 minutes. Pour the mixture into the prepared ramekin and let sit at room temperature for 30 minutes. Cover with plastic wrap and refrigerate until firm, at least 10 hours. Invert onto a serving plate.

Steps:

• In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.
• Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.

Steps:

• Cook beef in skillet until brown. Stir in remaining ingrediants and bring to a boil. Cover and simmer fro 15 minutes or until pasta is tender.

Steps:

• Lighlty beat egg; stir in beef, crumbs, sugar, 1 tsp chili powder, 1/2 tsp cumin, and garlic powder.
• Shape mix into 16 meatballs.
• Heat large skillet over med-high heat.
• Add meatballs and cook; turning until browned on all sides.
• Reduce heat to med-low and cover.
• Cook until they are no longer pink in the middle.
• Drain on paper towels.
• Cook pasta according to package.
• In pan over med-high heat, whisk sauce mix, half and half, 1/2 cup water and remaining chili powder and cumin.
• Add butter and cook stirring constantly until mixture boils.
• Reduce heat to low and stir in tomatoes.
• Simmer 3 minutes.
• Toss pasta with sauce and meatballs.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, salsa, mushrooms and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in sour cream; heat through., Drain pasta; serve with sauce mixture. Sprinkle with cheese.

Steps:

• In large skillet cook beef for about 5 minutes till well browned.
• Stir in pasta, tomatoes, water, corn and bbq sauce; bring to a boil.
• Reduce heat to low; cover and simmer 15- 20 minutess or untill pasta is tender, stirring occasionally.
• Season with salt and pepper.

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, beans, cheese, tomatoes, peppers and onions., In a small bowl, combine the mayonnaise, picante sauce, salt and cumin; pour over salad and toss to coat. Cover and refrigerate for 2 hours before serving.

Steps:

• In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. In a shallow 3-qt. baking dish coated with cooking spray, toss pasta, Parmesan cheese, green pepper, spaghetti sauce and beef mixture., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Stir in the water, soup, corn, spaghetti sauce mix and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. , Drain pasta; stir into beef mixture. Top with cheese; cook and stir for 2 minutes or until cheese is melted.

Steps:

• Preheat oven to 350°; spray 12 (1 cup) ovenproof ramekins with nonstick cooking spray.
• In a large skillet, heat 1/4 cup butter over med-high heat until melted and hot.
• Sprinkle chicken with 1/4 teaspoon salt; add chicken to skillet and cook for 3-4 minutes, stirring occasionally, or until cooked through.
• Add flour and remaining 1 teaspoon salt; cook, stirring constantly, for 2 minutes or until blended and smooth.
• Gradually stir in milk.
• Cook, stirring occasionally, for 5-6 minutes or until mixture is slightly thickened.
• Add cheese, stirring until melted and smooth.
• Stir in broccoli.
• Add cooked pasta to cheese mixture, stirring gently until well blended.
• Spoon mixture into prepared baking dishes.
• In a small bowl, combine panko and melted butter.
• Sprinkle over casseroles; bake 15-20 minutes or until hot and bubbly.
• Let stand to cool slightly before serving.

Steps:

• Boil wagon wheels as package directs.
• Meanwhile heat cheese sauce, salsa, and corn in a medium saucepan over medium heat, stirring occasionally, until hot.
• Toss with drained pasta and cilantro.