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Cheesy Tex-Mex Roll-ups

September 15, 2009

I didn’t get a picture of this tasty dish, but it was absolutely delicious! I got the recipe from The Pampered Chef’s Spring/Summer 2009 Season’s Best Recipe Collection. This collection also had other excellent recipes like Sun-Dried Tomato & Sausage Risotto,  Mexican Chicken “Lasagna,” and Grilled Chicken Penne al Fresco.

Cheesy Tex-Mex Roll-ups

2 ears corn, husks & silk removed

1 small red bell pepper (about 1/2 cup finely diced)

1/4 cup lightly packed fresh cilantro leaves (optional)

3/4 lb 90% lean ground beef

2 tbsp Chipolte Rub

1/4 tsp salt

1 1/2 cups grated Colby & Monterey Jack cheese blend

6 (11-in) flour tortillas

1 cup prepared guacamole or avocado sauce

1) Preheat oven to 450.  Remove corn kernels from cobs using Kernel Cutter.  Finely dice bell pepper using Santoku Knife.  Chop cilantro using Food Chopper; set aside.  Place ground beef, rub & salt in Saute pan.  Cook over medium-high heat 5-7 minutes or until beef is no longer pink, breaking beef into crumbles.  Add corn & bell pepper; cook an additional 1-2 minutes or until vegetables are crisp-tender.  Remove from heat; drain, if necessary.  Stir cheese & cilantro into meat mixture.  Transfer meat mixture to bowl.

2) Spoon meat mixture down centers of tortillas, dividing evenly.  Fold in ends of tortillas & roll up tightly.  Place roll-ups on Sheet Pan; spray with vegetable oil using Kitchen Spritzer.  Bake 10-12 minutes or until roll-ups are lightly browned & crisp.

3)  Remove sheet pan from oven to cooling rack.  Cut each roll-up on a bias into 4 slices & serve with guacamole or avocado sauce.

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2 Comments leave one →
  1. September 15, 2009 8:25 am

    Mexican food that looks appetizing to a pregnant lady. Nice!

  2. melodyejoy permalink
    May 11, 2010 5:53 pm

    I am printing this one out… I will definitely have to try it! Thanks for sharing!

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