Tex Mex Hot Dogs

1 cup (4 oz.) Cheddar cheese, finely shredded
1/2 cup crushed tortilla chips
2 green onions, thinly sliced (white and green parts)
3 TB salsa
2 TB mayonnaise
1/2 tsp. chili powder
10 hot dogs
10 hot dog buns, split

In a bowl, combine the first six ingredients.

Cut a 1/2 inch deep lengthwise slit in each hot dog.

Spoon about 2 tablespoons cheese mixture into each.

Place in buns and then place on a baking pan and broil for 2 to 3 minutes
or until cheese is melted.

Yield:  10 servings.

Rio Grande Tortilla Wraps

1 can (15 oz.) ranch or Texas BBQ-style beans
1/4 cup honey
3 cups cooked, shredded pork roast
2 cups cooked rice
3 red or green jalapeno chiles, seeded and minced (optional)
4 large flour tortillas, warmed
1 cup shredded lettuce

In small saucepan, combine beans and honey. Bring to a boil; reduce
heat and simmer for 5 minutes; mash beans coarsely with back of fork;
stir in pork, rice and chiles, if desired. To assemble wraps, lay
tortillas on work surface. Spoon 3/4 cup pork mixture down center of
each tortilla. Top each with 1/4 cup lettuce. Fold in sides to wrap
Note: Optional toppings include sour cream, grated cheese or salsa.

Stromboli Wraps

4 large tortilla shells

1/3 C. butter softened

6 T. Parmesan cheese

4 oz. Provolone cheese, sliced

4 oz. salami, sliced

4 oz. ham, thinly sliced

4 oz. can mushrooms drained

4 oz. shredded Mozzarella cheese

marinara or pizza sauce heated (optional)

Heat oven to 400. Lightly spread one side of each tortilla shell with butter. Sprinkle with 1 T. Parmesan. Arrange 1/4 each of provolone, salami and ham over

over center of tortillas leaving a border around the edges. Sprinkle with 1/4 of the Mozzarella.

Fold up wrap fashion. Place seam side down on baking sheet. Brush with remaining butter; sprinkle with remaining Parmesan.

Bake 12-15 minutes or until golden brown. Slice each stromboli in half on the diagonal. Serve with marinara or pizza sauce, if desired.

Buffalo Chicken Wraps

2 T. hot pepper sauce (I prefer Frank's)

3 T. white vinegar, divided

1/4 t. cayenne pepper

2 t. extra virgin olive oil

1 lb. chicken tenders

2 T. mayonnaise

2 T. plain yogurt

Pepper to taste

1/4 C. crumbled bleu cheese

4- 8�?tortilla shells

1 C. shredded lettuce

1 C. sliced celery

1 large tomato, diced

Whisk hot pepper sauce, 2 T. vinegar and cayenne pepper in a bowl. Heat oil in large skillet over medium-high heat. Add chicken tenders, cook until cooked through and no longer pink in the middle, 3-4 minutes per side. Add to the bowl with the hot sauce; toss to coat well. Whisk mayonnaise, yogurt, pepper and the remaining 1 T. vinegar in a small bowl. Stir in bleu cheese.

To assemble wraps: Lay a tortilla on a plate. Spread with 1 T. bleu cheese sauce and top with 1/4 of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with the remaining tortillas.

Mexican Chicken Sandwich



Chicken breasts are sprinkled with taco seasoning mix, baked, topped

with cheese, and served in a bun with sour cream, onion and avocado.



Ingredients:



* 4 or 5 boneless skinless chicken breast halves

* 1 pkg of taco seasoning mix

* 1 avocado

* 1 onion

* Cheddar cheese (shredded or thinly sliced)

* Sour cream

Buns



Method



Spray a pan with nonstick cooking spray. Sprinkle taco seasoning mix

on chicken. Bake at 350 degrees until chicken is done. While chicken

is baking, slice avocado and onion. Melt cheese on the top of the

chicken when it's done. Place chicken on a bun and top with avocado,

onion and sour cream.



Notes: You may also chop the ingredients and put them in a tortilla

for a wrap.

Number of servings: 4 or 5

Southwestern Shredded Chicken Wraps



A mixture of shredded chicken, cabbage, carrots, onion & chipotle

peppers is moistened with mayonnaise and wrapped with avocado slices

in tortillas.



Ingredients:



* 1 lb skinless, boneless chicken breasts

* 1/2 tsp cumin

* Salt and pepper to taste

* 1 cup green cabbage, shredded

* 1 cup purple cabbage, shredded

* 1/2 cup carrots, shredded

* 1/4 cup red onion, diced

* 1/4 cup chipotle peppers, sliced lengthwise

* 1 lime

* 1/4 cup mayonnaise

* 6 flour tortillas

* 2 small Hass avocados



Method



Sprinkle chicken breasts with cumin, salt, & pepper. Grill over high

heat to char and cook until done. Remove from grill and chill in

refrigerator. Slice chicken into thin strips and combine with cabbage,

onions, peppers, and carrots. Add the juice from the lime to the

chicken-cabbage mixture; toss to combine; chill at least an hour.

Remove from refrigerator; stir in mayonnaise and add additional salt

and pepper, if desired, to taste. Divide portions of mixture among

warmed tortillas. Slice avocado and place on top of mixture; roll up.



Notes: This is a spin on traditional coleslaw, placed in a delicious

wrap. I have made this recipe for years and added and removed many

items. You can, for instance, roast chipotle peppers and add them to

mayonnaise, then chill overnight to make a chipotle mayonnaise. I have

added corn as well. The char on the chicken is important for flavor.

Number of servings: Makes 6 wraps

Grands Taco Melts



A tender, flaky biscuit wraps around your favorite

taco fillings in an easy, flavor-packed hot sandwich.



Prep Time: 40 min

Start to Finish: 40 min

Makes: 8 sandwiches



1 package (1.25 oz) Old El Paso taco seasoning mix

2/3 cup water

1 1/2 cups Old El Paso Thick 'n Chunky salsa

1 lb lean (at least 80%) ground beef, cooked, drained

1 can (16.3 oz) Pillsbury Grands! refrigerated

biscuits (any variety)

1 cup shredded Monterey Jack cheese or Mexican cheese

blend (4 oz)

1 cup sour cream, if desired



Heat oven to 375F.



In medium saucepan, cook taco seasoning mix, water,

1/2 cup of the salsa and cooked ground beef until

thickened.



Press each biscuit into 6-inch round. Fill each with

taco mixture and 1 tablespoon cheese. Fold dough over

filling and press to seal. Place on greased cookie

sheet.



Bake 9 to 14 minutes or until golden brown. Serve with

remaining salsa, cheese and sour cream.



Source: Pillsbury