Jalapeno Roll Ups Food

JALAPENO CREAM CHEESE TORTILLA ROLL UPS

Steps:

• In a medium mixing bowl, combine cream cheese, jalapenos, cheese, bacon, chili seasoning, brown sugar and cayenne pepper (if using).
• Lay tortillas out on a clean work surface. Spoon half the cream cheese mixture onto each tortilla and smooth it out to the edges, in an even layer.
• Tightly, roll each tortilla up jellyroll style. Wrap each roll in plastic wrap and place in the fridge at least 3 hours and up to 48 hours.
• When ready to serve, cut off the uneven ends of each rollup and cut into ½-inch to 3/4-inch slices.
• Serve immediately. Store leftovers in the fridge, in an airtight container, up to two days.
• Serve with dipping sauce of your choice - Ranch dip, Tomato salsa, Queso dip or just by themselves.
• Enjoy!

BACON-WRAPPED JALAPEñO POPPER CHICKEN

Steps:

• Wear gloves to protect your hands and use a small paring knife to cut the stem-end off the jalapeño; you should see the white ribs attached to the walls of the jalapeño. Use the paring knife to remove the ribs from the walls. Make a cut down the length of the jalapeño from the top to the tip. Carefully, without breaking the jalapeño in half, scrape out the ribs and seeds. Transfer to a microwave-safe bowl, add 3 tablespoons water, cover tightly with plastic wrap and microwave on high power until the jalapeños turn olive green and are lightly softened but are still firm and hold their shape, 2 to 3 minutes. Let cool.
• Stuff each cooled jalapeño with a piece of cream cheese; squeeze the walls around the cream cheese to force out any air pockets and to seal the jalapeño walls together.
• Mix together the cumin, 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Pound the chicken lengthwise down the breast to make a rectangular 1/4-inch-thick cutlet. Sprinkle with a quarter of the seasoned salt. Repeat with the remaining chicken and seasoned salt.
• With one of the narrow ends of the chicken facing you, lay a piece of Colby Jack cheese at the bottom of the cutlet. Place 1 stuffed jalapeño crosswise on top of the cheese about 2 inches from the bottom. Tightly roll up the chicken and the cheese around the jalapeño, folding in the sides as you roll. Repeat with the remaining chicken and jalapeños.
• Lay 5 strips of bacon on a clean work surface so that the strips are slightly overlapping (about 1/4-inch) and are wide enough to completely cover a chicken roll. Place 1 chicken roll at the bottom of the bacon blanket. Wrap the bacon tightly over the chicken roll. Repeat with the remaining bacon and chicken rolls.
• Prepare a grill for indirect grilling and heat to medium-high heat.
• Place the chicken rolls, bacon seam-side down, on the cooler side of the grill. Cover and cook until the bacon is beginning to brown and the cheese is beginning to melt and ooze from the sides, 15 to 20 minutes. Transfer the chicken rolls to the hot side of the grill and cook until lightly charred, 1 to 2 minutes per side. Let cool 10 minutes before serving.

CANDIED JALAPENO ROLLUPS

Steps:

• When chopping the green onions, do not use the white part, as it will overpower the entire recipe.
• Mix all ingredients except the tortillas in a medium bowl with a hand mixer until well blended.
• Add some candied jalapeno juice from the jar they came in to help make a creamier consistency. It makes mixing easier.
• Spread about 3 to 4 tablespoons of mixture onto a tortilla and roll tightly.
• Cut off ends of tortillas, discard.
• Slice tortilla rollup into 1/2 inch slices.
• Repeat until all tortillas are used.
• Serve immediately or refrigerate until you are ready to serve.

JALAPENO ROLL-UPS

Steps:

• Mix softened cream cheese and ranch dressing together. Spread onto a tortilla shell. Chop up jalapenos, pimentos and olives. Put on paper towel so that they get patted dry. Sprinkle each on the cream cheese.
• Microwave for 10 seconds (it makes rolling them up easier).
• Roll shells up, cover and put into refrigerator to let set (about 1 hour or overnight). Take out of refrigerator and slice when ready to serve.

JALAPENO CREAM CHEESE ROLLUPS

Steps:

• The cream cheese should be softened. If it is not put it in a microwaveable bowl and microwave for 1 minute. Stir after a minute and microwave for 30 seconds more.
• Add the ranch dressing mix and stir.
• Drain the olives and jalapenos.
• Chop the carrots, jalapeno and olives using a food processor or knife until they are finely diced.
• Add to the cream cheese mixture and mix thoroughly.
• Trim the rounded edges off the tortillas making them square.
• Lay some plastic wrap on the counter and place the tortilla on it.
• Spread the cream cheese mixture on the tortilla to an even thickness. It should be about 1/8 of an inch or so. Roll the tortilla up and wrap it in the plastic wrap.
• Gently squeeze the tortilla to even out the distribution of the cream cheese.
• Continue until all the mixture is used.
• Put the rolled up tortillas in the refrigerator for a couple of hours.
• When ready to serve remove the plastic and slice the rollups into 1/2 inch rolls. Serve with Salsa.

JALAPENO ROLL UP'S

Steps:

• Mix all items together.
• spread a thin layer on tortillas.
• When you spread across the Tortillas make sure that you leave two edges with out the spread (each end of the roll).
• They will be cut off as waste since they will not lay flat.
• Roll up, Cover and chill over night or at least for 1.
• 5 hours.
• After chilled slice about 1/2 inch size.
• ***If you add to much salsa and it is to Spicy, just add in some more sour cream, not Cream Cheese.
• ***I also tend to use almost a cup more Cheddar Cheese.
• ***I tend not to use the Olives or Chives but everything else.
• ***On the season salt 1Tsp will do just fine.

JALAPENO ROLL UPS

Steps:

• In a medium sized bowl soften cream cheese to room temperature.
• Add to the cream cheese, the jalapenos, deli meat and onion mixing thoroughly.
• Spread mixture onto tortillas, then roll them up and then slice.
• Refrigerate until ready to serve.