Tortilla roll-ups have been a favorite of mine since the early ’80s. It’s fun to experiment and add ingredients that appeal to your specific taste. Daughter, Megan, made these for Sarah’s baby shower earlier this spring, adding Iowa dried beef (not the canned stuff) to the delight of our guests.
A chilled tortilla roll-up would be a great summer snack or sandwich replacement.
SOUTHWESTERN ROLL UPS
5 large flour tortillas (we used spinach tortillas)
1 bunch green onions, chopped
4 ounces chopped green chiles, drained
8 ounces cream cheese, softened
8 ounces sour cream
1/2 pound Cheddar cheese, shredded
salt and pepper to taste
dried beef, corned beef, turkey (optional)
salsa, sour cream, guacamole
- Combine green onions, green chiles, cream cheese, sour cream, cheddar cheese and salt and pepper with an electric mixer until combined. Spread mixture thinly and evenly over tortillas to within 1/8-inch of edge.
- Place slices of dried beef, corned beef or turkey on top (optional).
- Roll up and wrap each tortilla in plastic wrap. Refrigerate for a minimum of an hour or as long as overnight.
- Immediately before serving, slice in 3/4 inch rounds and arrange on serving plate. Serve with salsa, guacamole and/or sour cream.
Chicken Divine starts by roasting chicken breasts with savory rosemary making your mouth water, anticipating the great final dish to come. This dish takes a while but you could easily bake the chicken breasts ahead of time.
I do not recall where I found this recipe but it’s been a family favorite for the past 20 years. Pair Chicken Divine with a green salad, crusty bread and a nice glass of white wine. Dinner is served!
3 whole chicken breasts
rosemary to taste
salt and pepper to taste
1 sliced onion
1 pound fresh or frozen broccoli
3/4 cup raw rice, cooked
1/4 cup butter
1/4 cup flour
2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup grated, sharp Cheddar Cheese
1/2 cup freshly grated Parmesan cheese
- Melt butter, add flour and stir until smooth. Cook 2 minutes. Gradually add milk, stirring constantly until thickened. Add cheeses and seasonings.
- Sprinkle chicken with rosemary, salt and pepper. Bake chicken at 350 degrees for 1 hour. Cool. Skin, bone and slice.
- Cook broccoli in water with salt and onion. Drain.
- Layer chicken, then broccoli, then rice in buttered casserole.
- Pour cheese sauce over entire dish. Add more grated Parmesan on top if desired.
- Bake uncovered at 350 degrees for 30 minutes or until bubbly.