MINI MEX ROLLS
Provided by Food Network
Categories appetizer
Time 25m
Yield 10 to 12 rolls
Number Of Ingredients 13
Steps:
- Heat the cooked chicken, seasoning and water on medium heat until the liquid thickens and gets absorbed into the chicken. Set aside.
- Combine the cheese, red peppers and jalapenos in a blender until finely chopped. Place in a mixing bowl and stir in corn, scallions, beans, and chicken mixture. Combine well and set aside.
- Whisk together the egg and water and set aside. Place wonton or egg roll wrappers on a flat surface and brush the outer edges with egg wash mixture. If you're using wonton wrappers, attach 2 together with egg wash mixture to make a longer rectangle. Place 2 heaping tablespoons of Mex mixture onto wrapper and spread into a log shape. Fold over ends of wrapper approximately 1/2-inch to cover ends of log shaped mixture. After ends are turned in, roll up and seal.
- Deep-fry the Mini Mex Rolls in canola oil heated to 375 degrees F until they float. Remove and drain, and allow to cool for several minutes before serving.
MINI SWISS ROLLS
Make these better-than-the-box mini Swiss rolls for your next party. Cut into them to expose the beautiful spiral pattern inside.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 12 mini cake rolls
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 375 degrees F. Coat an 18-by-13-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment paper and spray the parchment.
- Beat the cream of tartar and egg whites in a medium bowl with an electric mixer on medium speed until soft peaks form, about 3 minutes. Gradually beat in 1/4 cup of the sugar. Increase the speed to medium high and beat until stiff peaks form, 3 to 4 minutes.
- Whisk the egg yolks with the milk, oil, vanilla and remaining 1/2 cup sugar in a large bowl. Sift the flour, cocoa powder, baking powder and salt in a medium bowl; whisk into the yolk mixture until smooth. Stir one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the remaining egg white mixture in 2 batches. Spread the batter in the prepared baking sheet. Bake until the cake springs back when gently pressed, about 10 minutes. Let cool 5 minutes.
- Generously sift cocoa powder over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment, then dust the top with cocoa powder. Starting at the long end, roll up the cake and towel together. Transfer seam-side down to a rack and let cool completely.
- For the filling: Whip the cream, corn syrup and vanilla in a medium bowl with an electric mixer until stiff peaks form. Refrigerate until ready to use.
- For the glaze: Heat the chocolate, cream, coconut oil and vanilla if using in the top of a double boiler, stirring occasionally, until the chocolate is melted and the mixture is smooth and warm, about 4 minutes. Let cool slightly.
- To assemble: Unroll the cake and spread with the filling. With one of the short edges facing you, slice the cake horizontally into 6 strips, then slice in half vertically so you have twelve 3-by-6 1/2-inch strips. Roll the strips to form tight mini jelly rolls. Dust off any excess cocoa powder. Chill for 15 minutes.
- Fit a baking sheet with a wire rack. Arrange the rolls on the rack so they are not touching and pour the glaze over them, completely covering the rolls on all sides. Chill at least 15 minutes to set the glaze before serving.
TEX-MEX BEEF ROLL-UPS RECIPE
Tex-Mex Beef Roll-Ups are always a hit with my family. Even the picky eaters clean their plate without complaining. They came together so easy and dinner was ready in about 30 minutes.
Provided by Momma Cyd
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Place ground beef, peppers, and onions in a skillet.
- Cook until meat is browned and drain grease well.
- Add in taco seasoning, salt and pepper, ranch dressing, sour cream, 1 cup of the cheese, and black beans. Mix together until combined.
- Spoon the prepared mixture down the center of each tortilla and roll up.
- Place in the lightly greased 9 x 13 inch pan, seam side down.
- Drizzle Italian dressing over the top of each roll-up. Spoon salsa over the top and top with remaining shredded cheese.
- Bake for 15 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 535 kcal, Carbohydrate 37 g, Protein 25 g, Fat 32 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 76 mg, Sodium 1141 mg, Fiber 7 g, Sugar 6 g, ServingSize 1 serving
MEXICAN EGG ROLLS
These are easy and delicious! Use them as an appetizer, or as a main dish. As an appetizer, serve with salsa. As a main dish, serve on a bed of lettuce with all the taco fixin's you love.
Provided by STEPHANIEJO
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 30m
Yield 14
Number Of Ingredients 6
Steps:
- Crumble ground beef into a large skillet over medium-high heat. Cook until evenly browned, and drain off grease. Add taco seasoning, and cook according to package directions. Set aside.
- Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).
- Lay out one egg roll wrapper at a time, and place a little more than a tablespoon of the ground beef in the center. Top with a small spoonful of green chilies, and a little bit of shredded cheese. Roll up according to package instructions, and seal edges, wetting with water if necessary. Repeat with remaining wrappers and filling.
- Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove from the oil to drain on paper towels. Serve hot and fresh.
Nutrition Facts : Calories 285.6 calories, Carbohydrate 19 g, Cholesterol 42.3 mg, Fat 17.2 g, Fiber 0.6 g, Protein 12.5 g, SaturatedFat 6 g, Sodium 571.3 mg, Sugar 0.7 g
MEXICAN ROLL-UPS
These tasty appetizers are perfect for parties and since they're little rolls, kids love them! -Leigh Thomas, Hahira, Georgia
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 4 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first seven ingredients. Spread over tortillas. Roll up tightly and wrap in plastic. Refrigerate for 1 hour or until firm. , Unwrap and cut into scant 1-in. slices. Serve with salsa if desired.
Nutrition Facts : Calories 57 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 89mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
MINI MEXICAN SLIDERS
Make and share this Mini Mexican Sliders recipe from Food.com.
Provided by Frenchs Kitchen
Categories Meat
Time 11m
Yield 12 burgers, 6 serving(s)
Number Of Ingredients 6
Steps:
- Gently combine beef, bell pepper, Worcestershire and oregano. Shape into 12 mini patties.
- Grill or broil patties 4 to 6 minutes for medium doneness (160°F internal temperature), turning once.
- Arrange lettuce on rolls. Place burgers on rolls and top with Cheddar cheese.
Nutrition Facts : Calories 410.1, Fat 20.3, SaturatedFat 7.3, Cholesterol 79.1, Sodium 426.7, Carbohydrate 28.6, Fiber 1.4, Sugar 4.2, Protein 26.7
MINI TEX-MEX TURKEY MEATLOAVES
Ground turkey combined with flavorful tomatoes and taco seasoning bakes quickly in mini loaves for a fast weeknight meal
Provided by ROTEL
Categories Poultry
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F Spray 12 regular muffin cups with cooking spray.
- Mix turkey, Egg Beaters, bread crumbs, drained tomatoes plus 1/4 cup reserved liquid and taco seasoning in medium bowl. Form into 12 balls (1/4 cup each) and place in muffin cups. Top each with 1 teaspoon cheese.
- Bake 18 to 20 minutes or until browned and cooked through (170°F).
- COOK'S TIPS: An ice cream scoop works well for scooping balls of the meat mixture into the muffin cups.
Nutrition Facts : Calories 184.8, Fat 9.2, SaturatedFat 3, Cholesterol 71.3, Sodium 161.2, Carbohydrate 4.6, Fiber 0.3, Sugar 0.6, Protein 20.7
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