Mexican Cheddar Wagon Wheels Recipes

WAGON WHEEL WESTERN BBQ MAC & CHEESE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• Bring a large pot of water to a boil and season with a generous amount of salt. Boil the pasta until al dente, 2 to 3 minutes less than the package instructions.
• Meanwhile, in a large pot over medium heat, add the evaporated milk and Dijon and whisk together. Bring to a simmer. Toss the Cheddar, shelf-stable cheese and cornstarch together in a bowl until totally coated. Stir into the sauce cheese and heat, stirring constantly, until the cheese is melted and the sauce is silky and smooth, about 5 minutes.
• Drain the pasta, then add to the cheese sauce and stir to coat. Transfer to the prepared baking dish.
• Sprinkle an even layer of the mozzarella over the top. Drizzle the barbecue sauce over the cheese, and top with a thick layer of crumbled potato chips.
• Bake, uncovered, until gooey and bubbling, 30 to 35 minutes. Serve hot.

MEXICAN PINWHEELS

Steps:

• In a large mixing bowl, combine the cream cheese, chicken and sour cream. Use a hand mixer if you have one to make sure it's really well combined.
• Stir in salsa, shredded cheese and taco seasoning, then gently fold in green onions, olives and cilantro.
• Lay one tortilla on a flat surface and spread ¼ of the chicken mixture evenly on the tortilla, leaving about 1/3 of an inch around the edges.
• Roll tortilla into a log shape. Wrap tightly with plastic wrap. Repeat with the remaining ingredients, wrap tightly with plastic wrap, then refrigerate logs for at least 30 minutes or up to 24 hours.
• When ready to serve, remove logs from the refrigerator. Unwrap and slice into even pieces using a sharp, serrated knife. Secure pinwheels with toothpicks if desired.
• Arrange on a serving platter and garnish with fresh cilantro, if desired.

VEGAN CHEDDAR WHEEL

Steps:

• Put the cashews in a medium bowl and cover with 4 cups cold water. Cover with plastic wrap and refrigerate for at least 8 hours and up to overnight.
• Grease a 7 1/2-inch ramekin with oil; set aside.
• Drain the cashews and add to a high-powered blender. Add the vegetable broth, sweet potatoes, tahini, nutritional yeast, lemon juice, miso paste, mustard, salt, onion powder, turmeric and garlic powder and blend, stopping and stirring as necessary, until smooth and combined.
• Transfer the mixture to a large saucepan and bring to a simmer over medium heat. Stir in the agar powder and simmer, whisking constantly, until thickened, 5 to 7 minutes. Pour the mixture into the prepared ramekin and let sit at room temperature for 30 minutes. Cover with plastic wrap and refrigerate until firm, at least 10 hours. Invert onto a serving plate.

WAGON WHEEL PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, beans, cheese, tomatoes, peppers and onions., In a small bowl, combine the mayonnaise, picante sauce, salt and cumin; pour over salad and toss to coat. Cover and refrigerate for 2 hours before serving.

MEXICAN TACO PINWHEELS

Steps:

• Mix all ingredients except tortillas.
• Divide mixture evenly among tortillas, spread slightly and roll up.
• Refrigerate 1-2 hours and cut into 1-inch slices.
• Can be served with sour cream if desired.

WAGON WHEEL SUPPER

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Stir in the water, soup, corn, spaghetti sauce mix and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. , Drain pasta; stir into beef mixture. Top with cheese; cook and stir for 2 minutes or until cheese is melted.

MEXICAN PINWHEELS

Steps:

• Mix cream cheese, ranch dressing mix and green onions or chives well.
• Spread evenly over the tortillas.
• Sprinkle equal amounts of remaining ingredients on top of the cream cheese mixture.
• Roll up tortillas tightly.
• Wrap with plastic wrap and chill a minimum of 2 hours before serving.
• Remove plastic wrap and cut rolls into equal pieces - discarding the ends.
• Serve with salsa and Enjoy!

MEXICAN CHEDDAR WAGON WHEELS

Steps:

• Boil wagon wheels as package directs.
• Meanwhile heat cheese sauce, salsa, and corn in a medium saucepan over medium heat, stirring occasionally, until hot.
• Toss with drained pasta and cilantro.