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Pampered Chef: Cheesey tex-mex rolls ups review

  1. pamperedchef07

    pamperedchef07 Novice Member Gold Member

    OMG these are amazing!!! My whole family loved them. I used can corn bcause it is a little quicker but it was still amazing. Even the avacoado dipping sauce was great (next time I think I might use 2 avacados to 1/2 cup sour cream, but my family loves avacado) :love:
  2. pcjenr

    pcjenr Novice Member

    Would you mind sharing the above mentioned recipes? We LOVE mexican food on this end.
    Apr 18, 2009
  3. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    The recipe is in the new Season's Best.
    Apr 18, 2009
  4. pamperedchef07

    pamperedchef07 Novice Member Gold Member

    Cheesy Tex-Mex Roll-Ups

    2 ears corn, husks and silk removed

    1 small red bell pepper (about 1/2 cup finely diced)

    1/4 cup lightly packed fresh cilantro leaves (optional)

    3/4 lb 90% lean ground beef

    2 tbsp Chipotle Rub

    1/4 tsp salt

    1 1/2 cups grated Colby and Monterey Jack cheese blend

    6 (11-in.) flour tortillas

    1 cup prepared guacamole or Avocado Dipping Sauce (see below)

    1. Preheat oven to 450°F. Remove corn kernels from cobs using Kernel Cutter. Finely dice bell pepper using Santoku Knife. Chop cilantro using Food Chopper, if desired; set aside. Place ground beef, rub and salt in (10-in.) Sauté Pan. Cook over medium-high heat 5-7 minutes or until beef is no longer pink, breaking beef into crumbles using Mix 'N Chop. Add corn and bell pepper; cook an additional 1-2 minutes or until vegetables are crisp-tender. Remove from heat; drain, if necessary. Stir cheese and cilantro into meat mixture using Small Mix 'N Scraper(R). Transfer meat mixture to Classic Batter Bowl.

    2. Spoon meat mixture down centers of tortillas, dividing evenly. Fold in ends of tortillas and roll up tightly. Place roll-ups on Medium Sheet Pan; spray with vegetable oil using Kitchen Spritzer. Bake 10-12 minutes or until roll-ups are lightly browned and crisp.

    3. Remove sheet pan from oven to Stackable Cooling Rack. Cut each roll-up on a bias into four slices and serve with guacamole or Avocado Dipping Sauce.

    Yield: 12 servings

    Nutrients per serving: (1/4 roll-up and about 1 1/2 tbsp guacamole): Calories 280, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 30 mg, Carbohydrate 26 g, Protein 13 g, Sodium 640 mg, Fiber 3

    Cook's Tip: If desired, ground turkey can be substituted for the ground beef.

    To make tortillas easier to work with, place them on a microwave-safe plate. Microwave on HIGH 5-10 seconds or until they're slightly warm.

    Any flavor of flour tortillas, such as sun-dried tomato, can be used in this recipe. For a fun presentation, use a variety of different flavors.

    Avocado Dipping Sauce: Peel 1 ripe avocado using Avocado Peeler; place in Small Batter Bowl. Mash avocado using Mix 'N Masher. Add 1/2 cup sour cream, 1 tsp lime juice, 1/4 tsp salt and dash hot pepper sauce; mix well.
  5. chefsteph07

    chefsteph07 Legacy Member

    Ok, do you think you could use crispy corn in a can for this, and what about a sub for the avacado sauce?
    Apr 18, 2009
  6. wadesgirl

    wadesgirl Legend Member Gold Member

    We just used taco sauce for our's. I took frozen corn and thawed it in the microwave. I think any corn will work. These are great!
    Apr 18, 2009
  7. bknowles67

    bknowles67 Novice Member

    I have done this recipe at several shows and it is always a HIT! While the rollups are in the oven I make the avocado dipping sauce and they are both done at the same time!
    Apr 20, 2009
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