CHILI-CHEESE ROLL-UPS
This is a snack I've made for my son when he wants something a little more filling than crackers or a cookie. It could also be made as a dinner entree served alongside a salad or with some refried beans. It uses roasted garlic which I make earlier in the day (cut a 1/2-inch off the top of a head of garlic, take off loose skins, put it on a piece of heavy duty foil, sprinkle a generous amount of olive oil on top, wrap foil tightly around the head of garlic and cook at 325°F for an hour. Remove, cool, and squeeze out creamy garlic paste from each clove).
Provided by TasteTester
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat a larage sauté pan on medium-high for 2-3 minutes.
- Spray pan with a cooking spray such as Pam. Add onions and garlic; sauté 1-2 minutes, stirring occasionally.
- Add ground beef, cumin, chili powder, salt and pepper. Cook 5-7 until meat is brown and no pink remains. Stir frequently and break up meat as it cooks.
- While meat is browning, cut tomato into quarters and remove core. Dice into bite-size pieces and set aside. Dice cheese into bite-size pieces.
- Drain beef and return to pan. Add cheese and heat until cheese is melted, stirring frequently, and reducing heat if needed. Remove from heat and let stand 2 minutes.
- Remove tortillas from package and place on paper towel. Place in microwave and heat on high for 30 seconds.
- Assemble roll-ups as follows: Place tortillas on flat surface and add 1/2 cup beef mixture to each tortilla. Divide tomato and lettuce between each tortilla. Fold one side up about 1 inch to form the bottom, and roll tortilla to make a cylinder shape. Serve.
Nutrition Facts : Calories 559.2, Fat 26.3, SaturatedFat 11.8, Cholesterol 97.9, Sodium 898.6, Carbohydrate 42.4, Fiber 3.1, Sugar 2.6, Protein 36.6
CHILI CHEDDAR PINWHEELS
These baked Southwestern bites, made with crescent roll dough, will steal the show at your next get-together. "They'll disappear in no time," assures Mary Dorchester of Midland, Texas.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 64 appetizers.
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese until smooth. Beat in the cheddar cheese, chilies, picante sauce, chili powder, garlic salt and onion powder until blended. , Separate each tube of crescent roll dough into four rectangles; press perforations to seal. Spread about 1/4 cup cheese mixture over each rectangle. Roll up jelly-roll style, starting with a short side. Wrap in plastic and chill for at least 1 hour., Cut each roll into eight slices; place on ungreased baking sheets. Sprinkle with additional chili powder if desired. Bake at 350° for 10-12 minutes or until golden brown.
Nutrition Facts : Calories 101 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 199mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
CHILI CHEESE ROLLS RECIPE
These Chili Cheese Rolls are an absolute GAME CHANGER for entertaining. The flavor is so unique (and SO delicious) that your guests will be begging you for the recipe.
Provided by Lindsay Viker
Time 20m
Number Of Ingredients 5
Steps:
- Grate cheese in a food processor and set aside. (If you don't have a food processor, you can grate with a normal box grater. It will just take a bit longer.)
- Chop pecans and garlic with the steel blade in the food processor.
- Add softened cream cheese and pulse a couple of times.
- Add grated cheese and blend all together until smooth.
- Pour chili powder on a sheet of parchment paper (Wax paper will work also.)
- Form cheese into 2 logs and roll in the chili powder.
- Chill at least 24 hours. These rolls can also be frozen and used at a later date.
- Serve with crackers. A thick cracker, like Triscuits, works well here.
Nutrition Facts : Calories 1935 kcal, Carbohydrate 51 g, Protein 74 g, Fat 170 g, SaturatedFat 77 g, Cholesterol 370 mg, Sodium 2899 mg, Fiber 25 g, Sugar 12 g, UnsaturatedFat 72 g, ServingSize 1 serving
CHILE CHEESE ROLL-UPS
This is a wonderful appetizer, and works well for potlucks too. I think I saw it in the Sunday paper advertising section about 10 years ago. If you can make your own fresh pico de gallo or salsa, wonderful, but if not, jarred salsa works just fine. Cooking time includes 1 hour chilling time.
Provided by TigerJo
Categories Vegetable
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In medium bowl, blend cheeses, chiles, scallions and olives.
- Spread 1/2c cheese mixture on each tortilla and roll up jelly-roll fashion.
- Wrap each roll tightly in plastic and chill at least one hour.
- Using a very sharp knife, cut each roll into twelve half-inch thick slices; serve with salsa.
MEXI-ROLLUPS
Simple appetizer that is easy to make and a crowd pleaser!
Provided by Tara K Farley
Categories Appetizers and Snacks Wraps and Rolls
Time 15m
Yield 40
Number Of Ingredients 6
Steps:
- Combine cream cheese, Cheddar cheese, picante sauce, green chiles, and taco seasoning in a large mixing bowl.
- Spread some of the mixture over most of 1 tortilla, leaving a 1/2-inch border on one side. Roll up. Repeat with remaining tortillas and cream cheese mixture. Cut into 1- to 2-inch sections.
Nutrition Facts : Calories 106.4 calories, Carbohydrate 7.3 g, Cholesterol 19.6 mg, Fat 7 g, Fiber 0.4 g, Protein 3.6 g, SaturatedFat 4.1 g, Sodium 269.8 mg, Sugar 0.5 g
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