1 can Fridge Cinnamon Rolls (Made with Cinnabon Cinnamon)
1 can simple Apple Pie Filling
(Maybe try a scoop of Vanilla Ice Cream, too!)
Butter Muffin Pan (Unless cinnamon roll instructions say otherwise). Smoosh the rolls into the muffin cups, making cups. Fill with apple pie filling. Bake according to instructions (Starting with lesser time, lower temp- Every oven’s different). Allow to cool a little. Top with whip cream and swirl of caramel topping … Done. (Maybe try a scoop of Vanilla Ice Cream, too!)
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You can choose to use Soft Shells, Egg Rolls, or Cabbage Leaves!
1 lb Lean Ground Beef (Or Turkey!)
1/2 TO 1 16oz can Refried Beans
Up to 1/2 cup Onion
1 Garlic Clove, minced
1 pkg Taco Seasoning (You can use half, or own recipe, if wish)
1/8 tsp Pepper
1 15oz can Chili WITHOUT Beans
1 10oz can condensed Tomato Soup, undiluted
1 10oz can Enchilada Sauce
4-6, or more, Cabbage Leafs (Or Softshell, Egg Rolls*)
1-2 Fresh Tomatoes, diced
About 1-2c Mexi Shredded Cheese
Brown meat. Add onions and taco season. Cook, then add beans to meat.
In separate bowl, mix together chili, tomato soup, enchilada sauce.
For cabbage leaf prep: Boil water with pinch of salt, add in cabbage leaves. Boil til flexible, a few minutes.
Lay cabbage leaf down. Fill with meat mixture, lettuce, tomatoes, a LITTLE cheese, whatever other toppings. Roll, tuck in those ends. Top with sauce and good amount of cheese. Bake about 400 til cheese is melted. Serve with sour cream and more lettuce.
*I believe the picture I put the cheese underneath sauce. Whatever works.
If using Softshells or Egg Rolls, try browning in skillet using Butter Flavor Cooking Spray. For Amazing flavor! (Optional)
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4 Chicken Breasts (I use frozen)
1-2 can Chipotle Peppers in Adobo Sauce (Entire can with sauce, mince peppers)- I only use 1 can.
1 tsp Cumin
*Optional: 1/2 cup total Peppers (Ex: Green, red, Yellow), sliced thin
*Optional: 1/2 of SMALL onion, sliced thin
2 cups Minute Instant Brown Rice
Good handful Cilantro, minced
About 4 good splashes of Lime Juice (Fridge concentrate kind)
2 Beef Broth Cubes, crushed (1 per cup water used for rice)
Egg Rolls (Or softshells)
Jarred Jalapenos, minced (Optional)
Throw chicken, cumin, salt, pepper, peppers, onion in crockpot. I only use 1 can Chipotle Peppers with Adobo, but, you may want one more. Spicier, tho. Cook until chicken is done. Shred chicken. Add back into crock. Mix well. Prepare rice. I microwave in microwave safe bowl with microwave safe lid. I add water to rice (As box suggests). I add the crushed broth, cilantro, and lime. Stir. I cook according to box. But, halfway through I stir, then finish cooking. When done I stir again, taste test, make sure it has nice lime flavor (Offset adobo). If not, add more. Stir, set aside covered a few minutes.
Fill eggrolls with chicken mixture and rice mixture. Top with minced jalapenoes. Wet corners, wrap up. Spray skillet with butter cooking spray. Brown all sides. When done, I always sprinkle lightly with garlic powder. Serve with sour cream.
Posted in Appetizers, Recipes
Tagged adobo, appetizer, burritos, chicken, chipotle, egg, egg rolls, game day recipe, lime, low calories, low carbohydrates, mexican, rice, rollay, rolls, tacos, wraps