Easy & Crispy Southwest Egg Rolls!
Recipe-
How to Make Lyssa’s Southwest Chicken Rollups
delicious!
Ree Drummond's Pinwheels 3 Ways | The Pioneer Woman | Food Network
From spicy meats to bright veggies, Ree makes a variety of party-pleasing mini wraps!
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Pinwheels 3 Ways
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 2 hr 20 min (includes chilling time)
Active: 20 min
Yield: 12 to 16 servings
Ingredients
Base Spread and Tortillas:
Two 8-ounce blocks cream cheese, softened
1/4 cup jarred pesto
2 burrito-size spinach tortillas
2 burrito-size whole wheat tortillas
2 burrito-size jalapeno-Cheddar tortillas
Veggie Pinwheels:
1 cup spinach leaves, chopped
One 6-ounce jar marinated artichoke hearts, chopped
1/4 cup sliced green olives
1/4 cup sliced sun-dried tomatoes
Meaty Pinwheels:
4 slices Swiss cheese
8 large slices pepperoni
8 large slices salami
8 large slices spicy capicola
Spicy Pinwheels:
4 slices pepper jack cheese
1 cup arugula
6 mini sweet peppers, slice thin
1/2 cup chopped hot cherry peppers
Directions
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.
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Ree Drummond's Pinwheels 3 Ways | The Pioneer Woman | Food Network
Mexican Pinwheels!
Mexican Pinwheels are a super simple and super tasty appetizer for any occasion. These Southwest Sausage Pinwheels are easy to make and require hardly any work at all. These sausage cream cheese pinwheels have all my favorite Mexican inspired flavor in one bite. Just as easy as any tortilla roll ups appetizer!
RECIPE BELOW: (PRINT RECIPE HERE)
INGREDIENTS:
½ pound chorizo or bulk sausage cooked & crumbled
1 8 ounce package cream cheese, softened
½ cup sour cream
¼ cup picante sauce or salsa
Juice of 1 lime
1 ounce taco seasoning click for recipe
1 4½ ounce can chopped ripe olives, drained
1 4 ounce can chopped mild green chilies, drained
1 cup shredded sharp cheddar cheese
¼ cup thinly sliced green onions
8 10-inch flour tortillas
Salsa for serving
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Copycat Chili's Southwestern Eggrolls
Hey folks! Anyone LOVE Chili's Southwestern Eggrolls? I do! Grab the ingredients below to make these in the comfort of your own home and don't forget to make that creamy avocado ranch for dipping! Enjoy!
Level of Difficulty: 2/5
Ingredients
Eggrolls:
1 Chicken Breast
Vegetable Oil
2 tbsp minced Red Bell Pepper
2 tbsp minced Green Onion
1/3 cup frozen Corn
1/4 cup canned Black Beans, rinsed and drained
2 tbsp frozen Spinach
2 tbsp diced, canned Jalapeno Peppers
1/2 tbsp minced fresh Parsley
1/2 tsp Cumin
1/2 tsp Chili Powder
1/4 tsp Salt
1/4 tap Cayenne Pepper
3/4 cup shredded Monterey Jack cheese
Flour Tortillas
Avocado Ranch:
Half a fresh Avocado, mashed
1/4 cup Mayo
1/4 cup Sour Cream
1 tablespoon Buttermilk
1 1/2 tsp Red Wine Vinegar
1/8 tsp Salt
1/8 tsp Onion Powder
Dash dried Dill Weed
1/8 tsp Garlic Powder
Dash Pepper
Fresh Parsley, minced
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Southwestern Crispy Egg Rolls Recipe | Wholly Guacamole
Southwestern Asian inspired Crispy Eggrolls with Wholly Guacamole Avocado Ranch and a Sweet and Sour dipping sauce...sounds delicious right??? Watch Chef Nathan Lippy as he shows us how to make these simple homegating snacks. Full recipe below:
INGREDIENTS
1/2 cup shiitake mushroom, sliced
1/3 cup corn
1/3 cup black beans (canned is fine)
2 teaspoons minced garlic
3 teaspoons ground cumin
2 teaspoons ground coriander
1/2 tablespoon chili powder
1 teaspoon smoked chipotle
The juice of 1 lime
1 Wholly Guacamole® Avocado Ranch Snack Pack
1 package Egg Roll Wrappers
Salt and pepper
Olive Oil
1 quart vegetable oil
INSTRUCTIONS
1. In a large stock pot over medium heat, add the vegetable oil and bring up to 365 degrees.
2. Using a large sauté pan over medium-high heat, add a touch of olive oil and sauté all vegetables except for the garlic for 8-10 minutes.
3. Once the vegetables are finished cooking, remove them from the heat and grab you egg roll wrappers.
4. Using a small spoon, place about a 1 ½ tablespoons of the vegetables to the center of the wrapper and add ½ a tablespoon of the Wholly Guacamole Avocado Ranch. Pull one side over the top of the vegetables and roll it up (like a little burrito) dab a bit of water on the last tip before finishing the roll. Repeat that process until all of you egg rolls are wrapped.
5. Using tongs or a large slotted spoon, add the rolls to the oil. Cook for 3-5 minutes or until the egg rolls are golden and crispy. Serve hot with the dipping sauce on the side.
DIPPING SAUCE INGREDIENTS
1/2 cup Thai Chili sauce
2 tablespoons Hoisin sauce
2 tablespoons Ponzu
The juice of half of a lime
2 teaspoons sesame oil
INSTRUCTIONS
In a large bowl, mix all ingredients together until completely incorporated. Chill in the refrigerator until the Egg Rolls are ready to serve.
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