FIESTA ROLL RECIPES
FIESTA ROLL UPS RECIPE - FOOD.COM
They're fun, easy and make a quick disappearing act. Refrigerate overnight for easier cutting. They freeze well too and are nice to have on hand for unexpected guests. Times are a guess as are servings. NOTE: I used Monterrey Jack because we prefer it over cheddar.
Total Time 30 minutes
Prep Time 30 minutes
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a small mixing bowl beat cream cheese until smooth. Stir in sour cream, salsa, taco seasoning and garlic powder until well blended. Add in the olives, chilies, cheese and scallions.
- Spread 1/2 cup cheese mixture on each tortilla. Roll up jelly roll style. Wrap in cling wrap. Refrigerate 2 hours (overnight is best).
- Slice in 3/41-in pieces. Secure with toothpick. Serve with additional salsa.
- Pinwheels may be prepared ahead of time and frozen. Thaw in refrigerator.
Nutrition Facts : Calories 434.3, FatContent 24.8, SaturatedFatContent 12.6, CholesterolContent 52.3, SodiumContent 814.2, CarbohydrateContent 41, FiberContent 3.2, SugarContent 2.7, ProteinContent 12.6
FIESTA ROLLS RECIPE | EATINGWELL
These pinwheels of hot and sweet peppers are packed with flavor. This recipe makes a great snack or party appetizer that can be made ahead up to six hours before serving.
Provided by Diabetic Living Magazine
Categories Low-Sodium Low-Fat Recipes
Total Time 1 hours 45 minutes
Number Of Ingredients 8
Steps:
- To roast poblano and sweet peppers, halve peppers and remove stems, membranes and seeds. Place peppers, cut sides down, on a foil-lined baking sheet. Bake in a 425 degrees F oven for 20 to 25 minutes or until skin is bubbly and browned. Wrap the peppers in the foil; let stand for 15 to 20 minutes or until cool enough to handle. Using a paring knife, pull the skin off gently and slowly. Cut peppers into thin strips.
- Meanwhile, stir together the cream cheese, cilantro, lime juice, ground red pepper and garlic. Spread tortillas with cream cheese mixture. Lay poblano and sweet pepper strips over cream cheese mixture. Roll up tortillas. Wrap with clear plastic wrap; refrigerate for 1 hour and up to 6 hours. Unwrap and bias-slice crosswise into 1 1/4-inch slices.
Nutrition Facts : Calories 67 calories, CarbohydrateContent 11 g, CholesterolContent 2 mg, FatContent 1 g, FiberContent 1 g, ProteinContent 3 g, SodiumContent 61 mg
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