81 tortilla roll cheese chili Recipes

count) package 10-inch flour tortillas, mozzarella cheese, chicken, cooked and cubed, green onions, chopped, chopped green chilies, sour cream, cream of chicken soup

flour tortillas, green onions, chopped--stems and all, chopped green chilies, drained, cream cheese, softened, sour cream, cheddar cheese, shredded, hot sauce

cream cheese, softened, chopped black olives, drained, chopped green chilies, drained, yellow onion, diced, flour tortillas

sour cream, cream cheese, softened, ranch dip mix, flour tortillas , about 10, cubed ham or turkey, diced onion, black olives, green chilies

cream cheese, shallot, hot red chili peppers, serrano chili peppers, chives, good black olives, diced, flour tortillas (raw that you cook are best)

roasted red peppers, cooked chicken, finely chopped, cream cheese, softened, dry buttermilk ranch salad dressing mix, pimento-stuffed green olives, chopped, green onions, finely chopped (or use 1 small yellow onion), green chilies, drained and chopped, cayenne (optional), black pepper, flour tortillas

flour tortillas, cream cheese, at room temp, sour cream, chopped black olives, chopped green chilies, chopped green onion, grated sharp cheddar cheese, garlic powder, taco seasoning mix, refried beans, shredded lettuce (optional), chopped tomato (optional)

cream cheese, softened, chunky salsa, flour tortillas (6 inch), kraft mexican style 2% milk finely shredded four cheese, chili powder

refried black beans, black beans (drained ), frozen spinach , defrosted and water squeezed out, fresh tomatoes, small dice, fresh cilantro, chopped, green onions, finely chopped, whole kernel corn (optional), cumin, salt and pepper, cheddar cheese, grated, monterey jack cheese, grated, flour tortilla , the small size, vegetable oil (for frying )

tortillas, cream cheese, chopped olives, chopped chilis, taco seasoning, chopped fresh chives

flour tortillas, cream cheese softened, ham, garlic powder, hot sauce, chopped green chilies

cream cheese, softened, onion, chopped, sour cream, taco seasoning, shredded sharp cheddar cheese, green chilies, drained, roma tomatoes, seeded and finely chopped, hot pepper sauce , to taste, flour tortillas, salsa, guacamole

one 3 ounces) cream cheese, softened, minced green onions, chopped green chilies or jalapeno peppers, chopped ripe olives, diced pimientos, drained, chopped pecans or walnuts, garlic powder, flour tortillas (8 inches)

cream cheese, softened, diced green chilies, drained, black olives, chopped, garlic salt, scallions, chopped (white and green ), flour tortillas

black olives-chopped, cream cheese, diced green chilies-drained, green onions-chopped, shredded cheddar cheese, sour cream

burrito-size flour tortillas, cream cheese, salsa, taco seasoning, diced green chilies, black olives, chopped

southwestern eggrolls, chicken breast fillet, vegetable oi, minced red bell pepper, minced green onion, frozen corn, canned black beans, rinsed and drained, frozen spinach, thawed and drained, diced, canned jalapeno peppers, minced fresh parsley, cumin, chili powder, salt, cayenne pepper, shredded monterey jack cheese, five 7-inch flour tortillas, avocado-ranch dipping sauce, smashed , fresh avocado (about half of an avocado), mayonnaise, sour cream, buttermilk, white vinegar, salt, dried parsley, onion powder, dried dill weed, garlic powder, pepper, chopped tomato, chopped onion, preheat barbecue grill to high heat., rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. lightly salt and pepper each side of the chicken while it cooks. set chicken aside until it cools down enough to handle., preheat 1 tbsp of vegetable oil in a medium-size skillet over medium-high heat ., add the red pepper and onion to the pan and saute for a couple minutes until tender., dice the cooked chicken into small cubes and add it to the pan. add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. cook for another 4 minutes. stir well so that the spinach separates and is incorporated into the mixture., pan from the heat and add the cheese. stir until the cheese is melted ., wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot., spoon approximately 1-fifth of the mixture into the center of a tortilla. fold in the ends and then roll the tortilla over the mixture. roll the tortilla very tight, then pierce with a toothpick to hold together. repeat with the remaining ingredients until you have five egg rolls. arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. overnight is best., while the egg rolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl., preheat 4-6 cups of oil to 375 degrees ., deep fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes., egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. garnish the dipping sauce with the chopped tomato and onion.

flour tortillas, softened cream cheese, shredded cheese, green onions, chopped, green chilies, chopped, black olives, chopped