Two weekends ago, Chris made last minute plans for us to go to a friends home to watch the Bama game.. I text my girlfriend to see what was on the menu and she told me that they were grilling ribs and wings and had everything covered. My mom has always taught me that you never show up anywhere empty handed so immediately panic set in about what I could throw together quick. Since they had most of the big stuff covered I thought a appetizer and dessert should suffice. (This was the same day I made my pumpkin bars!) I had recently been grocery shopping so I knew I had tortillas and cream cheese for pinwheels. I grabbed several items from the pantry and fridge and threw it all together and luckily it turned out delicious
- 3/4c black beans (drained, washed, and patted dry)
- 1c whole corn kernels (drained)
- 1c ro-tel (drained)
- 16oz cream cheese (softened)
- 2 cooked chicken breast shredded
- 1c. shredded cheese
- 4-5 green onions chopped
- 1 pack of taco seasoning
- 6-8 taco size tortillas (I used wheat but flour or spinach would work too)
Mix cream cheese and taco seasoning together until well blended. Add chicken. ro-tel, beans, corn, onions and cheese. Mix together being careful not to smash the beans. Spread onto tortillas and roll up. Place tortillas into freezer for about 20 minutes. Remove from freezer and slice. Store in fridge until serving.
tip: I did not have time, but I think if you set your cream cheese mixture in the fridge for a couple of hours before spreading onto the tortillas it would allow the flavors to really combine. Even without doing this, mine still got rave reviews!
tip: I got about 30 or so pinwheels out of this recipe.
When life gives you lemons.. you make lemonade! What about when life gives you spoiled chicken?? Well, in our house you make quesadillas! I have had my eye on this recipe for weeks now and was so excited to test it out, however, when I opened my pack of chicken the smell about knocked me down. Gag! I had already mixed together my other ingredients and didn’t want them to go to waste so I threw together quesadillas that actually turned out great!
- 5 Roma tomatoes (cored and chopped)
- 1 small jar artichokes (I used marinated for extra flavor)
- 2 tablespoons olive oil
- Salt and Pepper to taste
- 1/4 teaspoon minced garlic
- shredded mozzarella cheese
- tortillas (I used 6 tortillas which gave me 3 quesadillas)
- dried basil
- sour cream for garnish
Preheat broiler on low. Spray cookie sheet with non-stick spray and sit aside.
Mix tomatoes, artichokes, olive oil, salt and pepper, garlic, and 1 teaspoon of dried basil in bowl. (Note: the recipe for the Italian chicken suggested adding 1 teaspoon sugar and 2 tablespoons of flour to the tomato mixture. I had already done this before I decided to make quesadillas. I do not think this is necessary for the quesadillas, therefore, I did not add it to the ingredient list.)
Place tomato mixture onto prepared cookie sheet and place into broiler. Broil until vegetables are cooked to your preference. I prefer mine to be a bit roasted.
Heat dab of butter in large skillet over medium heat. Once skillet is hot and butter is melted, lay one tortilla flat and top with shredded mozzarella and 1/3 vegetable mixture. Top with more mozzarella and an additional tortilla. Cook on alternate sides, until cheese is melted and both sides are lightly brown. Top with sour cream and basil for garnish.
When cooking spaghetti, I always cook way too much meat. That happened last week so I refrigerated my leftover meat and made a version of these easy stuffed shells the next night. Chris loves these things!
- 16-20 jumbo pasta shells
- 1lb ground beef
- 6oz cream cheese
- 1 tsp. chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 16oz taco sauce
- 1.5 cups salsa
- 2 cups shredded cheese (I used Colby & Monterey Jack)
Preheat oven to 350. Pour salsa into bottom of 9×13 dish. Set aside. While oven is preheating, begin browning ground beef in skillet. While browning, add spices. Once brown, drain grease and return meat to skillet. Add cream cheese and stir until cheese melts. Set aside.
While ground beef is cooking, cook pasta shells as directed on box. (tip: the noodles should be slightly firm when done to make the stuffing process easier) Once shells are done, drain.
Stuff each shell with meat mixture and place on top of salsa in baking dish. Shells should be placed with stuffing side facing up. Once all shells are in dish, pour taco sauce over the top. Be sure to coat each shell. Cover with aluminum foil and bake for 25 minutes. Remove from oven, remove foil, and cover shells with shredded cheese. Return to oven for 7-10 minutes or until cheese has melted.
tip: These shells pair great with sour cream and Mexican-style rice.