Tortilla Wagon Wheels Recipes

PINWHEELS 3 WAYS

Steps:

• For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
• For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
• Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.

BAKED TORTILLA WHEELS WITH PINEAPPLE SALSA

Steps:

• For the Tortilla Wheels:.
• Beat the cream cheese until smooth, then add all of the other ingredients and mix well.
• Divide the mixture among the tortillas, spreading it evenly.
• Make 4 stacks of tortillas, 2 high. Roll them up tightly.
• Cover in plastic wrap. Chill for at least 2 hours.
• Preheat oven to 400.
• Unwrap the tortillas and trim away the ends, then cut each roll into eight slices. Place slices on baking sheets and bake for 15 to 20 minutes, until well browned.
• Serve with salsa.
• For the Salsa:.
• Prepare the salsa while the tortilla wheels are chilling.
• Heat a nonstick skillet until evenly hot, then add the mustard seeds, and cook for 1 to 2 minutes, until the seeds begin to pop (be careful not to burn). Allow to cool.
• Grate the rind from the orange, then peel it, and dice the flesh.
• Mix orange flesh and grated rind with mustard seeds and other ingredients, seasoning to taste with salt and pepper.
• Allow the salsa to stand until required.

APPETIZER TORTILLA PINWHEELS

Steps:

• Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings., Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours., Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.

QUICK TORTILLA PINWHEELS

Steps:

• Combine the first 6 ingredients in a bowl. Spread on 1 side of each tortilla and roll up tightly. Cover and refrigerate for at least 1 hour. Slice into 1-in. pieces. Serve with salsa or picante sauce.

CHUCK WAGON TORTILLA STACK

Steps:

• In a large skillet, cook beef until meat is no longer pink; drain. Add the garlic, beans, tomatoes, corn, chilies, barbecue sauce, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid is reduced. , Coat a large deep skillet with cooking spray. Place one tortilla in skillet; spread with 1-1/2 cups meat mixture. Sprinkle with 1/3 cup cheese. Repeat layers three times. Cover and cook on low for 15 minutes or until cheese is melted and tortillas are heated through. Cut into wedges. Serve with toppings of your choice.