Monday, July 16, 2012

Baked Tortilla Roll-Ups

An easy summer dinner was in order, after all, IT WAS HOT OUTSIDE!!!!

And, I was already tired and the thought of making 5+ gallons of Orzo Pasta and Herb Salad for Scott's wedding on Saturday (recipe to come!) was looming over my head, I just didn't feel like cooking.... beware, I may be like this all week!! LOL!

Chicken and Bean Tortilla Roll-Ups, I think so!

The cast of characters:

  • Rotisserie Chicken
  • Flour (or corn) Tortillas
  • Beans
  • Cilantro
  • Green Onion
  • Jalapeno
  • Cheddar or Pepper Jack Cheese
  • Lime Juice
  • Cumin, Chili Powder, Salt & Pepper (not pictured)
  • Sour Cream and Salsa for garnish
Shred your chicken. 
I just bought a rotisserie chicken from the grocery store, but you can cook your own if you like. You probably won't use a whole chicken, I put half of it in the freezer for another use. 
Open and rinse a can of beans - I used half black beans and half chili beans, as I had some of each in the fridge from earlier this week.

Chop up some green onion and cilantro - I did about a half a cup of each.

Shred up some cheese, about 2-3 cups. I used a combination of cheddar and pepper jack.
And try not to at it all before using it for dinner!

Divide the ingredients between the beans and chicken, or, just mix it all together if you want chicken and bean roll-ups!!

Squeeze the juice of half of a lime in each bowl.

Season the stuffing with chili powder, & cumin (about a 1/2 teaspoon each) and salt and pepper to taste.

Mix together well.
At this point, you can add a couple tablespoons salsa and the chopped jalapenos if you like it spicy.
If you're a wuss, just add in about a tablespoon or 2 of tomato sauce or water to keep it moist.

To assemble, start with a tortilla.
Put about 3 tablespoons stuffing in the center and spread from one side to the other.

Roll them up and line them on a foil lined, sprayed, baking sheet, seam side down.

Bake at 350* for 30 minutes, turning once. Then, spray with cooking spray and broil on both sides for 30 seconds to 1 minute, just until browned.

Serve with a garnish of shredded lettuce, diced tomato and diced red onion and dipping sauces of salsa and sour cream.

For some other variations, you could stuff them with shredded beef or pork, add green chilies or mushrooms and any variation of cheese or peppers.



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