Tuesday, September 13, 2016

Nacho Pinwheels

I love football season--fall leaves, relaxing weekends, competition, and food!! But, I have gotten to the point where I want better snacks than a bowl of 'Chips & Salsa'.  I want interesting with a twist, something "new"...and, I want it easy to make!



What could be better than bite-size '7 Layer Dip' in one? Baking with Blondie offered a solution, but I found that the 'crunch' was missing--it tasted like classic 7 Layer Dip, but when rolled into a soft tortilla the refried beans, sour cream, and avocados made everything 'soggy' and 'mushy'--ike eating spoonfuls of dip without the crunch of the tortilla chips or their flavor! I decided to tweak this with a few layers of crushed tortilla chips!

See what you think of my take on this when you tailgate this weekend!

Nacho Pinwheels

Equipment:
Mixing bowls

Ingredients:
Soft tortilla wraps--spinach, vegetable, tomato, low carb
1 can refried beans
1/2 to 3/4 packet taco seasoning, or to taste
1 cup sour cream
1 ripe avocado, seeded and mashed
Sharp cheddar cheese, either thin sliced or grated
1/2 cup pickled jalapeƱos, chopped
Thin tortilla chips, roughly crushed 
Lime juice
Salt & Pepper

Condiments:
Favorite Salsa--I used Rick Bayless' Mango Salsa


Instructions:
1. Wash your hands.
2. Prep all ingredients.
3. Combine mashed avocado with sour cream, salt & pepper, and 1-2 tsp lime juice. 
4. Combine refried beans and taco seasoning. Adjust to taste. 
5. Begin layering process:
    --spread thin layer of refried beans mix
    --sprinkle crushed tortilla chips


    --layer thin slices of Extra Sharp Cheddar


    --spread thin layer of avocado cream


    --if you have think slices of green onion, sprinkle here
    --sprinkle another layer of crushed tortilla chips
6. Tightly roll the wrap together and chill in the fridge for 20-30 minutes before cutting.
7. When ready to serve, slice the rolls into bite-size rounds.


Serve with additional salsa, sour cream, hot sauce, jalapeƱo, chips!