Mexican Party Spirals Food

FIESTA PINWHEELS

Steps:

• In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chiles, cheese and onions. Spread about 1/2 cup on each tortilla. , Roll up jelly-roll style; wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.

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.

MEXICAN SPIRALS

Steps:

• In a large bowl, combine cream cheese, chicken, monterey jack, coriander, jalapeno peppers, and cumin.
• Spread mixture evenly over tortillas.
• Roll up each tortilla tightly around chicken mixture.
• Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
• Just before serving, cut each tortilla roll into 1/2 inch slices.
• Arrange on greased baking sheet, brush with oil, bake in 350 degree oven for 12 to 15 minutes or until lightly browned.
• Serve hot with salsa and sour cream.

MEXICAN SPIRALS

Steps:

• Gently pulse cream cheese, cilantro, cumin, Chicken, red pepper, and jalepeno in food prosessor until finely chopped.
• Fold in grated cheese.
• Season to taste with salt.
• Spread on tortillas, and roll up tightly, wrap in plastic wrap and refrigerate at least 2 hours.
• Preheat oven to 350°F.
• Cover cookie sheet with silpat or foil treated with cooking spray.
• Slice tortillas diagonally 1/2 inch thick and place on sheet.
• Brush with oil and bake 12 -15 min or until light golden.
• Serve hot with sour cream and salsa for dipping.

MEXICAN PARTY SPIRALS

Steps:

• Blend cream cheese until smooth, add picante sauce, cilantro, and onion greens. Spread on flour tortillas and roll up. Wrap party rolls and seal with place wrap and chill for several hours. When rolls are set slice into one inch pieces and place on a serving tray. Cook time is Chill time.

MEXICAN PARTY CASSEROLE

Steps:

• Equipment: 2 deep lasagne pans.
• On the bottom of each pan, spread a layer or two of chips, flattening as needed.
• I used about 5 oz of the chips in each pan.
• Drop spoonfuls of refried beans atop the chips layer, using 16 oz in each pan.
• Once you've got all of the spoonful drops down, use the back of the spoon to spread the refried beans around more evenly.
• Pour 8 oz salsa over each pan, and spread about.
• Over each pan, crumble 2.5 oz of chips.
• Layer 7.5 oz of the corn in each pan.
• Chop up the bell peppers, and layer them evenly in the 2 pans.
• Chop up the avocadoes and olives, and layer them evenly in the pans.
• Chop up the cilantro, and sprinkle it over the pans.
• Using the remaining refried beans, drop spoonfuls atop the pans, and spread them around.
• (They won't cover the whole surface; that's ok).
• Spread the remaining salsa in a thin layer across the top of each pan.
• Chop the cherry tomatoes, and sprinkle those over the top of each pan.
• Crumble the rest of the chips, and sprinkle those over the top.
• Bake at 450 degrees for about 1/2 hour, maybe more (keep an eye on it after the first 20 minutes as ovens can vary); I turn the oven off once the top layer of chips is lightly browned and a forkful swiped out of the bottom of the pan is hot.
• (Note- Don't worry too much about the quantities of ingredients; this is not a recipe where precision matters. If you have more or less of something, it'll still taste good).
• Enjoy!