Salsa Roll-Ups

I've been making these Salsa Roll-Ups for almost as long as we've been married. It's a simple appetizer/side dish that I stumbled upon in my early cooking days when I was just starting my kitchen adventures. Well, even though I've come a long way in my cooking skills we still really love these Salsa Roll-Ups and whenever I take these to a gathering they are met with rave reviews. It just goes to prove that sometimes simple and easy is the way to go.
The key to a nice looking end product is making sure to freeze the roll-ups for a short time before you slice them. This way they can withstand the pressure from the cutting and maintain their circular shape.

Salsa Roll-Ups
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Yields: ~50 pieces

Ingredients:
8 oz cream cheese, softened
1/4 cup salsa
1/4-1/2 cup shredded cheese
1 tsp chili powder
8 tortillas  

Directions:
   1.  In a medium bowl combine softened cream cheese, salsa, cheese and chili powder.
   2.  Spread mixture over tortillas, leaving a 1 inch border on one side (to allow for the filling to move as you roll). Roll gently, placing seam side down on a plate. Place plate in freezer for 30-60 minutes. (You don't want them frozen solid, just slightly hardened.)
   3.  Remove from freezer; using a serrated knife slice into 1 inch pieces, place on serving plate.

Source: Kraft Foods

This is linked to Tasty Tuesdayand URS.

Chimichangas

There is something about chimichangas that just hits the right spot for both my husband and me. We were both truly looking forward to having these and really enjoyed them, as always.
These chimichangas are quite easy to make. The variable simmering time provides flexibility and we've also found that they freeze well. (I freeze them before baking, then let them thaw for about 30 minutes before baking as normal.)

Chimichangas
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Yields: 6 chimichangas

Ingredients:
1 lb shredded pork or chicken
1 can kidney or pinto beans, drained
1 1/2 cups water
2 tsp garlic powder
2 T chili powder
1 T vinegar
2 tsp oregano
1 tsp salt
1 tsp paprika
1 tsp onion powder
1/8 tsp pepper
1 cup shredded cheese
tortilla shells (not pictured)
sour cream, shredded cheese, salsa, lettuce (not pictured)

Directions:
   1.  Put meat, beans, water and spices in a skillet and bring to a boil. Reduce heat, cover and simmer for 30 minutes to 2 hours.
   2.  Uncover, return to a boil until the water evaporates.
   3.  Fill tortillas with meat mixture and top with cheese. Fold as desired.
   4.  Bake in a preheated oven at 400 for 15-17 minutes.
   5.  Serve with lettuce, cheese, sour cream and salsa.

This is linked to Good Cheap Eats.

Chicken & Cheese Enchiladas

I stumbled across this recipe last fall. I had planned on making a different chicken dish and had thawed the chicken in the morning. Well, come dinnertime, I realized I was missing a key ingredient so I looked through my recipe binder for something else to try and landed on this. Maybe it was a good thing I was missing that ingredient because we love these Enchiladas!
This is another wonderful recipe that contains ingredients that we often have on hand so if we need a backup meal Enchiladas are a great choice! It's easy to put together and is a big success is my house.

Chicken & Cheese Enchiladas
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Yields: 4 servings

Ingredients:
1 can Cream of Chicken soup
1/2 cup sour cream
1 cup salsa
2 tsp chili powder
2 cups cooked chicken, chopped
1/2 cup shredded cheese
6 tortillas

Directions:
   1.  Preheat oven to 350.
   2.  In a medium bowl combine soup, sour cream, salsa and chili powder.
   3.  In a large bowl combine 1 cup soup mixture, chicken and cheese.
   4.  Divide chicken mixture among tortillas. Roll and place seam side up in a baking dish. Pour remaining soup mixture over top.
   5.  Cover and bake at 350 for 40 minutes or until hot and bubbling.

Source: Campbells Kitchen

Quesadillas

These quesadillas were a hit with all three of us. I was a little worried at first about convincing my husband that they would still be good, even without meat. It didn't take long for him to decide I was right.

Pulsing the salsa with the beans makes it much easier to work with and a little smoother for the mouth. The spinach and carrots blend so well in this application. You get a few crunches from the carrots, a nice change in this otherwise soft meal.

Quesadillas

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Yields: 5 quesadillas

Ingredients:

10 tortillas

1 can pinto beans, drained

6 T salsa, divided

1 cup spinach

1 cup carrots

1 tsp chili powder

2 cups shredded cheese, divided

sour cream and salsa, for serving

Directions:

   1.  Preheat oven to 350.

   2.  In a food processor pulse pinto beans and 3 T salsa until smooth. Remove to a medium bowl. Pulse spinach and carrots until very fine; add to bowl. Add chili powder and 1/2 cup cheese. Stir to combine.

   3.  Spread bean mixture over 5 tortillas; top with remaining cheese. Cover with other five tortillas.

   4.  Bake at 350 for 12-14 minutes, flipping halfway through. Serve with salsa and sour cream.

This is linked to Good Cheap Eats.