Jon has made it homefrom Freshman Year, and that means I will be experimenting with all kinds of recipes, because, leftovers don't exist when Jon's in the house.
That said, I don't want to spend the entire summer in the kitchen. Upcoming blogs will focus on simple, quick, but tasty recipes for potlucks, appetizers, grilling, and picnics. It's time to be outside!
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Put these little bites in a tupperware with salsa and hit the beach, pool, family reunion, or apartment-warming party that Jon will have when he returns to Iowa University for Sophomore Year!
Health Note: Use reduced-fat on whatever you can, ie cream cheese, cheddar cheese and tortillas. They are plenty flavorful without the additional fat and calories. And, if you are prepping for a large party, double the recipe and tortillas.
Spicy Jalapeno-Cheddar Roll-ups
Equipment:
Mixing Bowl
Long Knife
Fork
(if you happen to have a food processor--use that in place of the mixing bowl and fork.)
Ingredients:
8-10" tortillas
1 (8oz) Reduced-Fat Cream Cheese, room-temperature and softened
1 cup Reduced-Fat Sharp Cheddar Cheese, grated
1/4-1/3 cup pickled (Nacho-type) jalapeños, chopped (depending on how hot you like it)
1/3 cup green onions, thinly sliced
1-2 tsp of jalapeño juice
1 squeeze fresh lime juice
Optionals:
1/4 cup black or green olives
Instructions:
1. Wash your hands, especially when making uncooked finger-foods.
2. Combine softened cream cheese, grated cheese, jalapeño & lime juice, and chopped jalapeños until mixed well.
3. Add in green onions.
4. Place a large spoonful of cheese mixture in the middle of a tortilla.
5. Spread to edges. This should not be a thick layer of cheese or glop!
6. Begin rolling the tortilla into a log.
7. Trim the ends.
8. Once you have finished rolling the mixture and tortillas. Chill the logs for 30 minutes.
9. Slice logs into 1/2" rounds and serve with salsa (pineapple-mango, corn-jalapeño or traditional tomato salsa--it's all good)
10. Dig in & Get outside!
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