Easy Green Chili Roll Ups Food

GREEN CHILE ROLL-UPS

Steps:

• Mix Neufchatel, chiles and cumin until blended; spread onto tortillas.
• Top with remaining ingredients.
• Roll up tortillas tightly. Cut each crosswise into 5 slices.

APPETIZER TORTILLA PINWHEELS

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.

EASY GREEN CHILI ROLL-UPS

Steps:

• In a small bowl, combine 4 ounces softened cream cheese and 1/4 cup canned diced green chilies, drained, until blended. Place 12 thin slices (4 x 4-inch each) boiled or baked ham on work surface. Spread each slice with about 1 tablespoon of the cheese mixture. Roll up tightly. Place seam-side down in a shallow dish or plate. Cover and chill at least 1 hour.To serve, cut in 1-inch pieces and insert a pick.

EASY GREEN CHILI ROLL-UPS

Steps:

• 1. In a small bowl, combine softened cream cheese and canned diced green chilies, drained, until blended. Place 12 thin slices (4 x 4-inch each) boiled or baked ham on work surface. Spread each slice with about 1 tablespoon of the cheese mixture. Roll up tightly. Place seam-side down in a shallow dish or plate. Cover and chill at least 1 hour.To serve, cut in 1-inch pieces and insert a pick.

BACON AND GREEN CHILE ROLL-UPS

Steps:

• Cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.
• In medium bowl, combine bean dip, cream cheese and chiles; mix well.
• Spread each tortilla with bean dip mixture.
• Sprinkle each with bell pepper and bacon.
• Sprinkle a good size pinch of cheese down the center of each tortilla.
• Roll up each tortilla tight and wrap each in plastic wrap.
• Refrigerate at least 2 hours or until ready to serve.
• To serve, cut each roll into 8 pieces. If desired, secure each piece with toothpick.

HAM AND GREEN CHILI ROLL-UPS

Steps:

• Spread mayo evenly onto each tortilla to within 1/4 inch of edge.
• Top evenly with ham, chilies and cheese; roll up.
• Cut each roll-up crosswise into four pieces. Insert a toothpick into each piece to secure.

CHILE CHEESE ROLL-UPS

Steps:

• In medium bowl, blend cheeses, chiles, scallions and olives.
• Spread 1/2c cheese mixture on each tortilla and roll up jelly-roll fashion.
• Wrap each roll tightly in plastic and chill at least one hour.
• Using a very sharp knife, cut each roll into twelve half-inch thick slices; serve with salsa.

MILE HIGH GREEN CHILI

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange the halved tomatillos, Anaheim chiles, jalapenos, onion, and green bell pepper on a baking sheet. Drizzle the vegetables with 1 tablespoon of olive oil.
• Roast the vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. Allow to cool, then chop vegetables into bite-size pieces.
• Heat 1 more tablespoon of olive oil in a large skillet over high heat, and pan-fry the pork until browned, sprinkling the meat with salt and black pepper as it cooks, about 12 minutes. Transfer the pork cubes to a slow cooker, and stir in the roasted vegetables. Mix in the tomatoes, garlic, beef bouillon cube, beer, oregano, parsley, cumin, and chili powder. Set the cooker on Low, cover, and cook until the pork is very tender, 4 to 6 hours.
• About 1/2 hour before serving, place the cream cheese into a bowl, and stir in about 1 tablespoon of the chili liquid until thoroughly combined. Continue stirring in chili broth, a tablespoon at a time, until the cream cheese is almost a liquid. Stir the cream cheese mixture back into the chili.