HOMEMADE SALSA AND TORTILLA CHIPS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Add all salsa ingredients to a bowl and toss.
- For the chips:
- Preheat peanut oil in a deep-fryer to 350 degrees F.
- Mix the salt and chipotle powder together in a small bowl.
- Arrange the corn tortillas in a stack and cut into 6 equal wedges. Drop into the oil, in batches, and fry until crisp and golden. Remove from the fryer to a paper towel lined sheet tray. Sprinkle the chips immediately with the seasoned salt and serve with the salsa.
BAKED TORTILLA WHEELS WITH PINEAPPLE SALSA
This recipe is from the "Very Vegetarian Cookbook". Very beautiful and flavorful appetizer for the holidays or any get together. Really pretty on blue dishes.
Provided by Engrossed
Categories Sauces
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For the Tortilla Wheels:.
- Beat the cream cheese until smooth, then add all of the other ingredients and mix well.
- Divide the mixture among the tortillas, spreading it evenly.
- Make 4 stacks of tortillas, 2 high. Roll them up tightly.
- Cover in plastic wrap. Chill for at least 2 hours.
- Preheat oven to 400.
- Unwrap the tortillas and trim away the ends, then cut each roll into eight slices. Place slices on baking sheets and bake for 15 to 20 minutes, until well browned.
- Serve with salsa.
- For the Salsa:.
- Prepare the salsa while the tortilla wheels are chilling.
- Heat a nonstick skillet until evenly hot, then add the mustard seeds, and cook for 1 to 2 minutes, until the seeds begin to pop (be careful not to burn). Allow to cool.
- Grate the rind from the orange, then peel it, and dice the flesh.
- Mix orange flesh and grated rind with mustard seeds and other ingredients, seasoning to taste with salt and pepper.
- Allow the salsa to stand until required.
Nutrition Facts : Calories 277.1, Fat 14, SaturatedFat 7.5, Cholesterol 34.5, Sodium 333.3, Carbohydrate 30.8, Fiber 4, Sugar 10.4, Protein 9.2
PINEAPPLE SALSA WITH TARO CHIPS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the pineapple salsa: Add the pineapple, cilantro, queso fresco, jalapeno, lime juice, garlic, ginger and tomato to a large bowl and stir to combine. Add salt to taste. Let stand for at least 20 minutes to allow the flavors to combine.
- For the taro chips: Preheat the oven to 375 degrees F. Line 2 baking sheets with foil and very lightly coat the foil with baking spray.
- Using a mandoline, slice the taro root into 1/8-inch-thick rounds. You want the taro to be thin but still sturdy. If you can see through the taro after you've sliced it, it is too thin.
- Spread the taro chips between the baking sheets, making sure they do not overlap. Bake, rotating the baking sheets halfway, until the chips are brown in spots and crispy, 15 to 20 minutes. Season immediately with salt. Let cool for 10 minutes, then serve with the pineapple salsa.
TORTILLA PINWHEELS
Tortilla pinwheels is an easy and delightfully different appetizer. It can be changed according to tastes and ingredients on hand.
Provided by jhibbard
Categories Appetizers and Snacks Wraps and Rolls
Time 2h15m
Yield 10
Number Of Ingredients 5
Steps:
- Spread whipped cream cheese spread evenly on tortillas. Sprinkle the green onions, black olives and chopped ham slices evenly between all ten of the tortillas. Roll tortillas up jellyroll style. Cover with plastic wrap and refrigerate for 2 hours.
- Remove from refrigerator and slice at 3/4 inch intervals. Arrange on tray and serve.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 42.1 g, Cholesterol 27.1 mg, Fat 7.7 g, Fiber 2.8 g, Protein 9.1 g, SaturatedFat 4.1 g, Sodium 604.1 mg, Sugar 1.2 g
APPETIZER TORTILLA PINWHEELS
A friend gave me this recipe, and whenever I serve these tortilla pinwheel sandwiches, people ask me for the recipe, too! The cream cheese pinwheels can be made ahead of time and sliced just before serving, leaving you time for other last-minute party preparations. -Pat Waymire, Yellow Springs, Ohio
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings., Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours., Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.
Nutrition Facts : Calories 63 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 119mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
QUICK TORTILLA PINWHEELS
Prepare these easy, cheesy rollups several days in advance if desired. Serve with your choice of mild or hot salsa or picante sauce. -Barbara Keith, Faucett, Missouri
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 5 dozen.
Number Of Ingredients 8
Steps:
- Combine the first 6 ingredients in a bowl. Spread on 1 side of each tortilla and roll up tightly. Cover and refrigerate for at least 1 hour. Slice into 1-in. pieces. Serve with salsa or picante sauce.
Nutrition Facts : Calories 47 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 51mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
WHEELS OF STEEL
I see there is another recipe similar to this on here, but it is a bit more complicated than mine, calls for more ingredients and is a bit harder to make. So I thought I'd post my own version too, since I happen to be quite fond of it! Found this in my mom's "Feed Me I'm Yours" cookbook, 1978. Great cookie for kids - chalk full of whole grain, fruit and protein!
Provided by AprilShowers
Categories Drop Cookies
Time 55m
Yield 18-24 cookies, 15-20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- Cream butter until smooth.
- Add peanut butter, sugar, egg an vanilla; beat well.
- In a separate bowl combine flour, wheat germ, dry milk, baking powder and baking soda.
- Add the dry infredients to the wet and stir well.
- Add milk, oats and raisins and mix.
- On a greased cookie sheet place a heaping spoonful of dough and spread it into a circle leaving an inch or more between cookies.
- Sprinkle with sesamee seeds, if desired, and press into dough.
- Bake for 10-12 minutes.
- Allow cookies to cool before removing as they are very fragile while warm.
Nutrition Facts : Calories 265.9, Fat 12.7, SaturatedFat 5.8, Cholesterol 34.9, Sodium 139.6, Carbohydrate 34.4, Fiber 2.4, Sugar 22.4, Protein 6.3
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