Mexican Party Spirals Recipes

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.

Steps:

• In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.
• Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.

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.

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.

Steps:

• Preheat oven to 400 degrees.
• Line a very large paking sheet with parchment paper and set aside.
• On a lightly floured surface, roll the pastry to an 11 inch square.
• Spread the basil pesto on the puff pastry; top with spinach and roasted red peppers.
• Sprinkle with Parmesan, then cover evenly with prosciutto or ham pressing lightly with your fingers.
• Beginning on the right side of the pastry, roll up tightly into a spiral, but STOP IN THE MIDDLE.
• Do the same on the left side, rolling the pastry until you get to the middle where the two rolls with meet.
• Carefully, using a serrated knife in a sawing motion, cut the roll crosswise into 1/2 inch slices.
• Place the slices on the prepared baking sheet.
• In a small bowl, beat egg and 1 tablespoon water and brush this mixture over the pastry slices.
• Bake about 20 minutes or until puffed and browned.
• Serve warm or at room temperature.
• You can make these spirals ahead of time by baking them, then allowing to cool. Layer the cooled spirals between waxed paper in an air tight container and freeze for up to 1 month. Place the frozen spirals on baking sheet and bake about 8 minutes.

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.

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!

Steps:

• In a small bowl, beat the cream cheese until smooth. Stir in the taco meat, cheese, salsa, mayonnaise, olives and onion. Spread over tortillas. Sprinkle with lettuce; roll up tightly. Wrap securely and refrigerate for at least 1 hour., Unwrap and cut into 1-in. pieces. Serve with additional salsa.