SOUTHWESTERN MAC N CHEESE RECIPES

CHILI'S SOUTHWESTERN EGG ROLLS ... - TOP SECRET RECIPES

Chili's Southwestern Egg Rolls ... - Top Secret Recipes image

Menu Description: "Smoked chicken, black beans, corn, jalapeno Jack cheese, red peppers and spinach wrapped inside a crispy flour tortilla. We serve it with our avocado-ranch dipping sauce." Chili's was the first chain to popularize the Southwestern-style eggroll, but as with any successful menu item, clones have been popping up on other major chains' appetizer menus over the past several years. Even though it's more like a small chimichanga than an eggroll, this appetizer is a fabulous creation with monster flavor. A flour tortilla is stuffed with a spicy blend of corn, green onions, black beans, spinach, jalapeno peppers, Monterey Jack cheese and spices; then it's deep-fried. Slice the fried rolls diagonally, dunk the wedges into a creamy avocado ranch sauce, and you've done your taste buds a solid. Make these several hours before you plan to serve them so that they can freeze before frying (it's a great dish to make a day ahead of a party or event). This freezing step will help the outside fry to a golden brown, but the eggrolls will stay folded, and oil won't seep in. Assembling the eggrolls takes a little time, so if you like these, I suggest making a double batch. Since you'll be freezing them, you'll have extra on hand in the freezer ready to cook with just a little additional effort. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 4 hours 20 minutes0S

Prep Time 2 hours 10 minutes0S

Cook Time 2 hours 10 minutes0S

Ingredients

Nutrition Facts : Calories 810 calories

PULLED PORK WITH MAC AND CHEESE – INSTANT POT RECIPES

Pulled Pork with Mac and Cheese – Instant Pot Recipes image

Why go to the cookout when you can bring it home? Tender pulled pork with a side of mac & cheese can’t beat. Smokey BBQ sauce contrasts the creamy mac & cheese nicely. And with hours to spare, you can store leftovers (if there are any) for lunch.

Provided by Instant Brands Culinary Team

Prep Time 10 minutes

Cook Time 50 minutes

Yield 4-6 servings

Number Of Ingredients 18

Ingredients

2 lb pork tenderloin (sliced into 4-inch-thick pieces)
1 cup chipotle BBQ sauce
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 tbsp Worcestershire sauce
1 1/2 cup low sodium chicken stock
1 lb macaroni (elbow pasta)
6 cups Water
1/2 oz butter
1/4 cup all-purpose flour
3 cups grated Cheddar cheese
2 cups grated pizza mozzarella cheese
2 cups milk
1 pinch nutmeg
1/2 tsp paprika
1 tsp salt
1/2 tsp black pepper

Steps:

Add Pulled Pork ingredients to the inner pot. Secure lid for pressure cooking.
Select PRESSURE COOK, HIGH and set time to 40 minutes (00:40). Select START.
When the cooking program ends, Select CANCEL and leave for Natural Release.
Once pressure has fully released, open lid. Remove pork from inner pot. Pull apart the meat with two forks. Mix pork with remaining sauce from the pot or with additional BBQ sauce. Transfer to dish and cover to keep warm.
Clean the inner pot once it’s cooled. Add water and macaroni to the pot. Stir and secure lid for pressure cooking.
Select PRESSURE COOK, HIGH and set time to 1 minute (00:01). Select START.
Once the cooking program ends, allow for 5 minute Natural Release. Then Quick Release remaining pressure. Select CANCEL. Rinse pasta with cold water in a strainer and set aside.
In a saucepan, warm the milk.
Select SAUTÉ-LOW. Select START.
Add the butter in the inner pot. When butter starts to sizzle (before it turns brown), add flour. Whisk butter and flour together. Cook for a few minutes.
Before the flour browns, add milk and continuously whisk to prevent lumps from forming.
Add nutmeg, paprika, salt and pepper, and cook for 3 minutes.
Add cheese and stir.
Once the cheese has melted, add your pasta and mix. Select CANCEL. Serve and enjoy!

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Marry your two favorite fast foods with this recipe from Delish.com
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