FIESTA PINWHEELS RECIPE | ALLRECIPES
This is a festive appetizer with cream cheese, sour cream, and picante sauce wrapped in flour tortillas. Serve with salsa.
Provided by ACPHIFER
Categories Wraps and Rolls Appetizers
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Yield 5 dozen
Number Of Ingredients 9
Steps:
- Beat cream cheese, sour cream, picante sauce, taco seasoning, and garlic powder together in a small bowl until smooth. Stir olives, chilies, and Cheddar cheese into the cream cheese mixture.
- Spread about 1/2 cup of cream cheese mixture onto each tortilla. Roll each tortilla like a jelly roll; wrap in plastic wrap. Refrigerate for 2 hours to overnight. Cut into 1-inch slices.
Nutrition Facts : Calories 100.3 calories, CarbohydrateContent 8.7 g, CholesterolContent 13.9 mg, FatContent 6 g, FiberContent 0.7 g, ProteinContent 2.8 g, SaturatedFatContent 3.2 g, SodiumContent 252.4 mg, SugarContent 0.4 g
MEXICAN FIESTA RICE RECIPE | BBC GOOD FOOD
Make this tasty Mexican rice to serve a crowd. Our recipe is vegan but if everyone you're cooking for eats meat, some chopped bacon in with the onions works well
Provided by Tom Kerridge
Categories Dinner, Main course, Side dish, Supper
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan with a lid, then add the onion, pepper, garlic and cumin and sizzle gently for 8-10 mins until the vegetables are soft and golden. Stir in the tomato purée and smoked paprika and cook for 1 min, then stir in the rice.
- Pour over the stock, then cover and bring to the boil. Stir quickly, then cover again and place on the lowest heat possible. Simmer for 10 mins. Turn off the heat and leave, covered, for a further 10 mins. If serving straightaway, stir through the coriander and spring onions; alternatively, leave the rice to cool, chill, then re-fry before serving and stir the coriander and spring onions through at the end.
Nutrition Facts : Calories 164 calories, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.2 milligram of sodium
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FIESTA CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.2
Total Time 55 minutes
Category Dinner
Cuisine North America, Mexican
Calories 324 calories per serving
- In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
PICKLED BELL PEPPERS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.2
Total Time 20 minutes
Category Side Dishes
Calories 67 calories per serving
- In a large glass bowl, combine peppers and onion. Place pickling spices and celery seed on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. , In a small saucepan, combine sugar, vinegar, water and spice bag. Bring to a boil; boil 1 minute. Transfer spice bag to pepper mixture. Pour vinegar mixture over top; cool. Refrigerate, covered, 24 hours, stirring occasionally., Discard spice bag. Transfer to jars, if desired; cover tightly. Refrigerate pickled peppers up to 1 month.
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