MMMMM-------------------CARROT/RED BELL PEPPER------------------------
1 pk Onion soup mix
-OR Ranch Dressing Mix
8 oz Cream cheese, softened
3 lg Carrots, shredded
1/2 c Red bell pepper, diced
1/2 ts Crystal Hot Sauce
3 ea 10 inch flour tortilla
MMMMM---------------------BLACK BEAN/CHEDDAR--------------------------
2 ea 16 oz cans PROGRESSO BRAND
Black Beans
-drained/rinsed
1 1/2 c Sharp Cheddar Cheese,
-shredded
8 oz Cream cheese, softened
1/4 c Salsa, drained
3 ea 10 inch flour tortilla
MMMMM-------------------------HAM/SWISS------------------------------
6 sl Ham, lean - thinly sliced
6 sl Swiss cheese, thinly sliced
8 oz Cream cheese, softened
3 ea 10 inch flour tortilla
MMMMM----------------------SPINACH/JALAPENO---------------------------
1 ea 9 oz frozen spinach
1 ea 8 oz cream cheese, softened
2 ea Fresh jalapeno peppers
-minced
3 ea 10 inch flour tortilla
1 ea 7 oz jar roasted bell pepper
-cut into 1/4 inch strips
NOTE: Maybe add a small
Amount of diced red onion
Next time - 2 tbl?
IMPORTANT: Choose fresh feeling flour tortillas from your grocery
store. Make sure that they are very flexible. (Some brands are much
better than others) WARNING - Get fresh tortillas from BJ - ones that
have not been refrigerated - Most supermarket versions will not work.
When ready to serve, slice "cooks choice" slice off each end of rolled
tortilla. (Those usually are not fully stuffed - but taste good)
Each of these recipes will make 3 (or more) pinwheels, depending
on how thick you spread the fillings.
Carrot Red Bell Pepper:
Combine onion soup mix (OR Ranch dressing mix) and softened cream
cheese and set aside. Add hot sauce. Shred carrots and finely dice
red bell pepper. Combine with cream cheese mixture and let rest for
1 hour on counter top for flavors to mingle.
Using about 1/2 cup of filling spread cream cheese
mixture over each flour tortilla, roll up tightly in jelly roll style.
Wrap in plastic wrap and refrigerate at least two hours - better if
made the night before. Slice into 1/2 inch slices.
Black Bean/Cheddar
Place cream cheese and shredded cheddar cheese in food processor -
whirl around until completely incorporated. Stir in salsa. Set aside.
Drain and rinse black beans. Place in food processor, whirl around
until mixture is almost a paste. Set aside.
Spread about 1/2 cup of black bean mixture on each tortilla, top with
a about a 1/2 cup layer of cream cheese mixture. Roll up in a tight
jelly roll style, wrap in plastic wrap and refrigerate at least two
hours but best when refrigerated over night. Slice in 1/2 inch slices
to serve.
Ham/Swiss
Spread each tortilla with thin layer of cream cheese. Place two
slices of ham on top of cream cheese. Spread thin layer of cream
cheese on top of ham, place two slices Swiss Cheese on top of that
cream cheese. Spread thin layer of cream cheese on top of cheese.
Roll up jelly roll style. Wrap in plastic wrap and refrigerate for
several hours - best if refrigerated over night. Slice in 1/2 inc
slices.
Spinach/Jalapeno Pepper
Cook spinach as directed on package. Place in colander or strainer,
rinse with cold water to cool. Place spinach in cheesecloth and
squeeze as much water out of it as possible.
Combine cream cheese and chiles in food processor and process until
smooth. Add spinach, process until just blended.
Place one tortilla on work surface, spread 1/3 of the spinach mixture
over tortilla, leaving a 1/2 inch border on one side. Place two rows
of strips of roasted pepper, piecing together if necessary across
tortilla about two inches apart. Roll tortilla toward border, making
sure the beginning is tightly rolled, but easing pressure as rolling
continues to avoid forcing out filling. Wrap in plastic wrap and
refrigerate several hours or overnight . Slice into 1/2 inch slices.
Good for picnics. Transport well and keep fresh and tasty.
