Cheesy Mexican Wraps Rsc Recipes

MEXICAN STACK-UP #RSC

Steps:

• Preheat broiler to high broil. Set the rack 6 inches from the heating element. Place the poblano pepper on a baking sheet and broil for 4 minutes on each side, or until the skin is blistered and rising up.Watch closely so you don't scorch your pepper. Remove from the oven and place the poblano pepper on a sheet of Reynold's Wrap aluminum foil and wrap loosely to allow the pepper to steam for 10 minutes.
• Turn the broiler off and preheat the oven to 350 degrees. Add olive oil to a large skillet and heat over medium heat. Add the green onions and cook for 1 minute, then add the garlic and cook for 1 minute. Add the ground beef and cook until no longer pink. Drain all grease from the pan, using a paper towel to soak up any extra grease.
• While the onions and meat are cooking, remove the poblano from the Reynold's Wrap aluminum foil and let cool a bit. Peel the skin from the poblano and dice.
• Add the chicken stock, taco seasoning, cayenne pepper, diced poblano peppers, black beans, corn, cilantro, cream cheese and chives to the skillet. Cook while stirring until it is creamy. Taste and add salt and pepper as you feel is needed. Remove from heat.
• Choose a casserole dish that is at least 2 1/2 inches to 3 inches deep and can hold 2 stacks of 5 inch corn tortillas. Otherwise, you can make two separate casserole dishes. Spray with oil and place 2 corn tortillas (making 2 stacks!) in the casserole dish. Spread 1/4th of the meat mixture on top of the two tortillas. Top with 1/4 of the cheese. Repeat this step 3 times, ending with cheese.
• Loosely tent your casserole dish with Reynolds Wrap Aluminum Foil. Use no stick Reynolds Aluminum Foil if you are afraid your cheese will attach to the aluminum foil. Bake at 350 degrees for 20 minutes. Remove the Reynolds Wrap Aluminum Foil and bake for an additional 15 to 20 minutes. Let the dish sit for 5 minutes before slicing and serving. Enjoy!

MEXICAN TURKEY WRAPS

Steps:

• Place turkey thighs in crockpot.
• Add tomato sauce, chiles, onion, worcestershire, chili powder and garlic powder.
• Cover and cook on low for 10 to 12 hours.
• Remove turkey from bones; discard bones.
• Shred turkey and return to pot.
• Stir to combine well with sauce.
• Spoon meat and sauce onto a tortilla and roll up.
• Garnish with cheese, sour cream, tomatoes and lettuce.
• Repeat with remaining tortillas.

MEXICAN STEAK WRAP

Steps:

• Mix together mayonnaise and salsa. Spread on tortilla.
• Layer steak, peppers, cilantro, avocado and cheese in the middle of the tortilla.
• Fold in sides then fold down top and fold up bottom.

CHEESY TORTILLA WRAP

Steps:

• Lay 2 tortillas side-by-side on a grill pan. Scatter over all of the ingredients, then top with remaining tortillas. Cook under a medium grill for 3 mins until slightly crisp and golden. Turn, then cook the other side for 3 mins until the cheese has melted. Cut into wedges to serve. Great with guacamole or salsa.

CHEESY BOLOGNA WRAP

Steps:

• Spread tortilla with mustard. Top with remaining ingredients; roll up.
• Serve immediately or wrap tightly in plastic wrap and refrigerate until ready to serve.
• KITCHEN TIPS:.
• Serving Suggestion: Serve with a fruit cup and assorted cut-up fresh vegetables.
• Cooking Know-How: If tortilla is cold, stiff or difficult to roll up, wrap in a paper towel and microwave on HIGH 5 to 10 seconds or until slightly softened before using.

MEXICAN BEAN WRAPS

Steps:

• In 1-quart saucepan, mix beans, salsa and chili powder. Heat over medium heat about 5 minutes, stirring occasionally, until warm.
• Spoon about 1/4 cup bean mixture onto center of each tortilla; spread slightly. Top with lettuce, cheese and tomatoes. Fold over sides of tortillas. If desired, serve with additional salsa.