Chile Sin Relleno Pinwheels |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 15 |
|
I wanted to try to create a pinwheel appetizer with the flavors of Chili Rellenos. This really ended up hitting the spot! They can be made vegetarian by adding more beans and omitting the chorizo, if desired. The title to this SHOULD translate, roughly, to unstuffed chilies, or chilies UNrellenos! Read more ! ;) Ingredients:
1 can(or about 2 cups homemade) refried beans |
1/2lb raw mexican chorizo(i used my homemade, which i reground into a very fine grind) |
2 blocks cream cheese, softened |
2 small cans, or 1 large can green chilies or jalapenos, drained(depending on heat preference, i used 1 small can, each, because this was for a larger gathering, but if i make them for home, it will be all jalapenos) or 4-5 medium fresh peppers, diced and sauteed until very soft |
juice from about 1/2 lime(optional) |
2 cups shredded monterey jack or asadero, shredded |
1/2 cup fresh cilantro, chopped |
large flour tortillas |
Directions:
1. In medium skillet, brown chorizo until cooked through, making sure to break pieces up very small.
2. Drain well.
3. Return to pan and add beans and heat through, stirring occasionally.
4. Turn off heat when heated and well combined. Let rest.
5. Whip cream cheese well and add lime juice and peppers. Mix well.
6. Add shredded cheese to slightly cooled meat mixture. It's okay if the cheese melts completely, totally, or not at all :) See Photo
7. Spread meat/bean mixture on tortilla. See Photo
8. Add cream cheese mixture and spread to nearly cover meat mix. See Photo
9. Top with a handful of cilantro. See Photo
10. Roll tortillas up from one side to the other, tight, but not tight enough for the filling to squish out See Photo. :)
11. Repeat with remaining tortillas and ingredients.
12. Chill for about 30 minutes, then slice!
|
|