'Wagon wheels' Recipes and Food

sacback from America (Contact Member) -

10 (6-inch) flour tortillas

16 ounces cream cheese, softened

9 ounces Monterey jack cheese, shredded

2 cups homemade or bottled salsa

5 to 6 scallions, chopped

1 (16 ounce) can black olives, drained and chopped

1 ripe avocado, peeled, pitted and sliced thin

Spread each tortilla with a layer of cream cheese. Sprinkle with Monterey Jack cheese, salsa, scallions and olives. Top with some avocado slices. Roll up as tightly as possible and place seam side down in a 13 x 9-inch dish. Cover with plastic wrap; refrigerate for 8 to 24 hours.

To serve, slice into 1-inch rounds.

Comment #1 Bryan from CB CA (Contact Member) -

Cool! This osunds delicious - can't wait to try it!!

Comment #2 eyes4 from The Beach (Contact Member) -

Cream cheese makes everything better. Good looking recipe. Taking the time to refrigerate the dish after it seems like it's complete makes a huge difference. I have to make an actual note to do that in the future.

I usually throw something together when I'm hungry so this kind of detail gets lost and I get shorted. :)

Comment #3 EugenS from Europe (Contact Member) -

Yuuuum! That sounds absolutely delicious! Guess what I'll be cooking sometimes this week :D

Comment #4 hotmom-ma (63.176.159.164) -

Now this looks tasty. Can't wait to serve this later. Thanks for the recipe. Umwah! (wink)

Comment #5 JustMe (63.176.159.189) -

Such a wonderful recipe. I'm always such a sucker for these

Comment #6 Olive (63.176.159.247) -

Sound good and I badly want to try it but I can find any avocados nearby. I think it a seasonal crop. Is there any substitute for it?

Comment #7 Summer (63.176.159.135) -

This sounds really delicious but I was wondering if anyone thinks it would still be good without scallions, olives and avocado slices.

Comment #8 Lace (63.176.159.33) -

Can you provide more amazing recipes or if you would be so kind, can you link us the sources of where you get these great recipes? Thanks.

Comment #9 Pia (63.176.159.50) -

Oaxacan Tacos

INGREDIENTS

* 2 pounds top sirloin steak, cut into thin strips

* salt and pepper to taste

* 1/4 cup vegetable oil

* 18 (6 inch) corn tortillas

* 1 medium onion, diced

* 4 fresh jalapeno peppers, seeded and chopped

* 4 limes, cut into wedges

* 1 bunch fresh cilantro, chopped

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What to Drink?

Wine Zinfandel

Cocktail Beer Margaritas

DIRECTIONS

1. Heat a large skillet over medium-high heat. Fry the steak strips, stirring constantly, until browned on the outside and cooked through, but not too firm, about 5 minutes. Season with salt and pepper. Remove to a plate and keep warm.

2. Heat the oil in the skillet, and quickly fry each tortilla on both sides, until lightly browned and flexible. Set aside, and keep warm.

3. Place tortillas on a plate, and top with steak strips, onion, jalapeno, and cilantro to taste. Squeeze lime juice over. Wrap and eat.

• allrecipes.com/Recipes/World-Cuisine/Latin-America/Mexico/Ma...

Comment #10 Jonie (63.176.159.162) -

Tejano salsa chicken Recipe

Ingredients:

4-6 boneless chicken breast (about 3 pounds)

2 cups Tejano salsa (one 16oz jar)

3 cups organic chicken broth (low sodium)

Directions:

In a large pot, bring the low sodium chicken broth and one jar of Tejano salsa to a boil. Add chicken breasts or thighs and reduce heat to a simmer, covered, for 2 hours. After 1.5 hours, if enough liquid remains, add 1/2 cup to one cup of long grain rice and cover - liquid will be absorbed by the rice and you'll have Spanish rice as a side dish. Remove chicken pieces to cutting board, easily shreds with a fork.

Serve a top a taco salad or make a burrito filled with the shredded chicken with rice and refried beans.

An easy and quick-making recipe with many ways to serve.

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