Cheesy Mexican Wraps Rsc Food

CHEESY TORTILLA WRAP

Steps:

• Lay 2 tortillas side-by-side on a grill pan. Scatter over all of the ingredients, then top with remaining tortillas. Cook under a medium grill for 3 mins until slightly crisp and golden. Turn, then cook the other side for 3 mins until the cheese has melted. Cut into wedges to serve. Great with guacamole or salsa.

MEXICAN STACK-UP #RSC

Steps:

• Preheat broiler to high broil. Set the rack 6 inches from the heating element. Place the poblano pepper on a baking sheet and broil for 4 minutes on each side, or until the skin is blistered and rising up.Watch closely so you don't scorch your pepper. Remove from the oven and place the poblano pepper on a sheet of Reynold's Wrap aluminum foil and wrap loosely to allow the pepper to steam for 10 minutes.
• Turn the broiler off and preheat the oven to 350 degrees. Add olive oil to a large skillet and heat over medium heat. Add the green onions and cook for 1 minute, then add the garlic and cook for 1 minute. Add the ground beef and cook until no longer pink. Drain all grease from the pan, using a paper towel to soak up any extra grease.
• While the onions and meat are cooking, remove the poblano from the Reynold's Wrap aluminum foil and let cool a bit. Peel the skin from the poblano and dice.
• Add the chicken stock, taco seasoning, cayenne pepper, diced poblano peppers, black beans, corn, cilantro, cream cheese and chives to the skillet. Cook while stirring until it is creamy. Taste and add salt and pepper as you feel is needed. Remove from heat.
• Choose a casserole dish that is at least 2 1/2 inches to 3 inches deep and can hold 2 stacks of 5 inch corn tortillas. Otherwise, you can make two separate casserole dishes. Spray with oil and place 2 corn tortillas (making 2 stacks!) in the casserole dish. Spread 1/4th of the meat mixture on top of the two tortillas. Top with 1/4 of the cheese. Repeat this step 3 times, ending with cheese.
• Loosely tent your casserole dish with Reynolds Wrap Aluminum Foil. Use no stick Reynolds Aluminum Foil if you are afraid your cheese will attach to the aluminum foil. Bake at 350 degrees for 20 minutes. Remove the Reynolds Wrap Aluminum Foil and bake for an additional 15 to 20 minutes. Let the dish sit for 5 minutes before slicing and serving. Enjoy!

MEXICAN EGG WRAP - VOLUMETRICS

Steps:

• Lightly coat a nonstick skillet with cooking spray and heat over medium heat.
• Saute the Canadian bacon for three of four minutes, until it is browned.
• Add the zucchini, mushrooms and pepper, and saute for two minutes.
• In a medium bowl, beat the eggs, egg whites, hot-pepper sauce. Pour the egg mixture into the pan and scramble with the bacon and vegetables. Cook stirring frequently , until the eggs are cooked to your liking.
• Heat the tortillas by steaming them in the microwave in a moist paper towel for 20 to 30 seconds.
• Divide the egg mixture among the tortillas and top with salsa and cheese.

CHEESY BOLOGNA WRAP

Steps:

• Spread tortilla with mustard. Top with remaining ingredients; roll up.
• Serve immediately or wrap tightly in plastic wrap and refrigerate until ready to serve.
• KITCHEN TIPS:.
• Serving Suggestion: Serve with a fruit cup and assorted cut-up fresh vegetables.
• Cooking Know-How: If tortilla is cold, stiff or difficult to roll up, wrap in a paper towel and microwave on HIGH 5 to 10 seconds or until slightly softened before using.

MEXICAN TURKEY WRAPS

Steps:

• Place turkey thighs in crockpot.
• Add tomato sauce, chiles, onion, worcestershire, chili powder and garlic powder.
• Cover and cook on low for 10 to 12 hours.
• Remove turkey from bones; discard bones.
• Shred turkey and return to pot.
• Stir to combine well with sauce.
• Spoon meat and sauce onto a tortilla and roll up.
• Garnish with cheese, sour cream, tomatoes and lettuce.
• Repeat with remaining tortillas.

MEXICAN STEAK WRAP

Steps:

• Mix together mayonnaise and salsa. Spread on tortilla.
• Layer steak, peppers, cilantro, avocado and cheese in the middle of the tortilla.
• Fold in sides then fold down top and fold up bottom.

CHEESY MEXICAN WRAPS #RSC

Steps:

• Brown ground beef in a large non-stick skillet over high heat. No need to drain the beef if you use 95% fat free.
• Reduce heat to medium-high and add to the ground beef the black beans, corn kernels, onion, chili powder, tomato sauce, green chiles, lime zest, and cilantro. Mix it all together, cover skillet, and let the ingredients mingle for 5 minutes.
• Add in your cream cheese. Stir constantly over medium-high heat until cream cheese is melted. Cover and cook for another 5 minutes, stir occasionally.
• Preheat over to 350 degrees.
• Cut off 10 large pieces of Reynold's Wrap (about 10 inches). Place a tortilla shell in the center of each Reynold's Wrap.
• Add 1/3 cup of Mexican cheese and 1/2 cup of ground beef mixture to the center of the shell. Carefully roll up the tortilla in the Reynold's Wrap; folding in the sides as you go.
• Place wrapped tortillas on a baking sheet and bake for 10 minutes. Or --.
• Before baking, wrap your tortillas in Reynold's Wrap and place into a gallon size freezer bag. You can store those in the freezer for up to two months. Take one out as needed, however, increase baking to 20 minutes.
• Serve with salsa and sour cream and chips.