Nacho Pinwheels Recipes

Steps:

• Spread each tortilla with about 2 tablespoons bean dip and 2 tablespoons cheese dip. Sprinkle each with onions.
• Tightly roll up tortillas; wrap individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours. To serve, cut off ends from each roll and discard. Cut rolls into 1/2- to 3/4-inch slices. Secure with toothpicks if desired.

Steps:

• Heat oven to 425°F. Grease cookie sheet with shortening or cooking spray. In large bowl, stir Bisquick mix, chili powder, oregano and water until soft dough forms. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times.
• Roll dough into 18x10-inch rectangle. Brush butter over dough. Sprinkle with cheese. Roll up rectangle tightly, beginning at 18-inch side. Pinch edge into roll to seal. Cut into 18 slices. Place on cookie sheet.
• Bake 11 to 13 minutes or until golden brown. Serve warm with salsa and sour cream.

Steps:

• Spread each tortilla with about 2 tablespoons bean dip and 2 tablespoons cheese dip.
• Sprinkle with onions.
• Tightly roll up tortillas and wrap individually in plastic wrap.
• Refrigerate at least 1 hour, but no longer than 24 hours.
• (Storing the roll-ups too long results in soggy tortillas.).
• To serve, cut off ends from each roll and discard.
• Cut rolls into 1/2 to 3/4-inch slices.
• Secure with toothpicks, if desired.

Steps:

• Cut the avocado in half, and remove the pit. Scoop out the flesh into a medium bowl, and mash with a potato masher until mostly smooth. Add the cilantro, lime juice and 1/4 teaspoon salt, and stir to combine. Refrigerate the guacamole, covered, until ready to use.
• Combine 1 1/2 cups of the Cheddar, sour cream and jalapenos in a medium bowl.
• Working on top of a long piece of parchment or wax paper (about 22 inches long), lay out 2 tortillas, overlapping in the center by 2 inches so the total width is about 16 inches. Spread 1/4 cup of the beans in a 2-inch strip across the bottom of the tortillas, then 3 tablespoons of the guacamole in a 2-inch strip above the beans, then 4 tablespoons of the Cheddar-jalapeno mixture in a strip above the avocado. Place a third of the crushed tortilla chips on top of the cheese layer. (You should be halfway up the tortilla.) Starting at the bottom, roll up the log as tightly as possible, using the parchment to help you roll and keep everything tight (but do not roll the parchment into the roll itself!). Spread a thin layer of beans to seal the end of the wrap. Wrap tightly in plastic and refrigerate until set, about 30 minutes or up to overnight. Repeat with the remaining ingredients for a total of 3 rolls.
• Position the oven rack 4 to 5 inches from the heating element, and preheat the broiler. Line a baking sheet with aluminum foil.
• Unwrap the rolls, and slice them into 1-inch-thick pieces (you should have about 18 per roll). Place the rolls cut-side down on the prepared baking sheet, and sprinkle the tops with just enough of the remaining 1/2 cup Cheddar to cover (about 1 teaspoon per piece). Broil until bubbly and browned, about 45 seconds. Serve while hot with salsa and any leftover guacamole.

Steps:

• Spread each tortilla with about 2 tablespoons bean dip and 2 tablespoons cheese dip. Sprinkle each with onions. Tightly roll up tortillas; wrap individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours. To serve, cut off ends from each roll and discard. Cut rolls into 1/2- to 3/4-inch slices. Secure with toothpicks if desired.

Steps:

• In a small bowl, blend together the refried beans & green onion, then spread a layer of this bean mixture on each tortilla.
• In another bowl, combine the cream cheese, Colby Jack cheese, sour cream & onion salt, mixing together as well as possible with a fork. Spread a layer of this cheese mixture over the bean mixture.
• Roll each tortilla up tightly in plastic wrap, & refrigerate at least 30 minutes before cutting the tortillas into 1/2-inch slices.

Steps:

• 1. Heat oven to 425°. Grease cookie sheet. Stir Bisquick, chili powder, oregano and water until soft dough forms. Place dough on surface sprinkled with Bisquick gently roll in Bisquick to coat. Shape into a ball knead 10 times.2. Roll dough into 18 x 10-inch rectangle. Brush margarine over dough. Sprinkle with cheese. Roll up rectangle tightly, beginning at 18-inch side. Pinch edge into roll to seal. Cut into 18 slices. Place on cookie sheet.3. Bake 11 to 13 minutes or until golden brown. Serve with salsa and sour cream.HIGH ALTITUDE (3500 to 6500 feet): No changes.NUTRITION FACTS: 1 Serving: Calories 340 (Calories from Fat 160) Fat 18g (Saturated 7g) Cholesterol 20mg Sodium 1020mg Carbohydrate 37g (Dietary Fiber 1g) Protein 9g % DAILY VALUE: Vitamin A 10% Vitamin C 0% Calcium 20% Iron 10% DIET EXCHANGES: 2 1/2 Starch 3 FatFrom "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Beat cream cheese, sour cream, picante sauce, taco seasoning, and garlic powder together in a small bowl until smooth. Stir olives, chilies, and Cheddar cheese into the cream cheese mixture.
• Spread about 1/2 cup of cream cheese mixture onto each tortilla. Roll each tortilla like a jelly roll; wrap in plastic wrap. Refrigerate for 2 hours to overnight. Cut into 1-inch slices.