NACHO CHEESE PINWHEELS
Presented as pretty pinwheels, popular nacho flavors are rolled into soft tortillas and sliced.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h25m
Yield 36
Number Of Ingredients 4
Steps:
- Spread each tortilla with about 2 tablespoons bean dip and 2 tablespoons cheese dip. Sprinkle each with onions.
- Tightly roll up tortillas; wrap individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours. To serve, cut off ends from each roll and discard. Cut rolls into 1/2- to 3/4-inch slices. Secure with toothpicks if desired.
Nutrition Facts : ServingSize 1 Serving
TORTILLA ROLLUPS IV
These rollups are always a HUGE hit with the kids as well as the adults. A creamy, cheesy salsa mixture provides the filling. They are easy to make and may be prepared in advance.
Provided by DOREENB
Categories Appetizers and Snacks Wraps and Rolls
Time 15m
Yield 25
Number Of Ingredients 6
Steps:
- In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
- To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 16.7 g, Cholesterol 21 mg, Fat 9.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 5.1 g, Sodium 397.2 mg, Sugar 0.9 g
FULLY-LOADED NACHO CUPS
Steps:
- Preheat the oven to 375 degrees F.
- Place a baking sheet in the oven to preheat for 10 minutes.
- Fit a wonton wrapper into each cup of a 12-cup nonstick muffin tin, pushing the wrapper down to the bottom of the cup, and crimping as necessary so that it forms a cup.
- Heat the oil in a medium skillet over medium-high heat. Add the scallions and cook, stirring until softened, about 1 minute.
- Add the beef and 1/4 teaspoon salt and cook, stirring until brown, about 4 minutes. Add the taco seasoning and stir to combine.
- Remove the skillet from the heat. Use a slotted spoon to transfer and transfer the taco meat to a bowl and drain off the fat.
- Add the cheese, pickled jalapenos and beans to the taco meat and toss to combine. Season with salt.
- Fill the wonton-lined muffin cups with the beef mixture, place the muffin tin on the preheated baking sheet and bake until the wrappers are crisp and golden brown, about 17 minutes.
- Remove the nacho cups from the muffin tin and arrange on a platter.
- Top with the diced avocado, pico de gallo and sour cream, and serve immediately.
HOLIDAY ROLL UPS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h10m
Yield About 35 roll ups
Number Of Ingredients 7
Steps:
- Mix the cream cheese, ranch dressing mix and the black pepper together thoroughly.
- Spread the mixture on the tortillas, and then sprinkle over the diced bell peppers and green onions. Roll up tightly, wrap in plastic wrap and refrigerate until party time (for at least 1 hour).
- Slice into small wheels and serve.
MEXICAN CHICKEN ROLL-UPS
If you have cooked chicken leftovers in the freezer, make this Southwestern favorite. Serve it with a little Spanish Rice and some refried beans for a dinner the kids will enjoy. This is a new recipe I found not to long ago and have tried several times already. As with any new recipe I get, I end up tweaking to fit my family or...
Provided by Tammy Raynes
Categories Chicken
Time 1h
Number Of Ingredients 12
Steps:
- 1. In a bowl, combine chicken, 1/2 cup sour cream, half of the soup, 1-1/2 teaspoons taco seasoning, 1 cup of cheese, onion, salsa and olives.
- 2. Spoon 1/3 cup onto each tortilla. Roll up and place seam side down in a greased 13"x9"2" baking dish.
- 3. Combine remaining sour cream, soup, and taco seasoning; pour over tortillas. Cover and bake at 350 degrees for 30 minutes or until completely heated through.
- 4. Sprinkle with remaining cheese. Garnish with lettuce, tomatoes and olives if desired. Serve with salsa, if desired.
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NACHO PINWHEELS RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (67)Category AppetizerCuisine MexicanTotal Time 30 mins
- If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough and cut into 4 rectangles.
- In small bowl, mix cream cheese and taco seasoning mix. Stir in Cheddar cheese, corn and onions. Spread 2 tablespoons cream cheese mixture over each rectangle to within 1/4 inch of edges.
- Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.
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