Southwest Rollups Recipe

Because I'm such a fantastic wife, I've started making my husband's favorite childhood recipes. In fact, I contacted his mother for them so I could get them printed for our recipe book. By the way, if you've never heard of Tastebook, you need to go check it out. It's a great way to start a book of your special recipes and you can have them print and ship you pages as you build the book. Neat stuff! I gave Greg the book for Christmas, and then I gave him some additional pages of recipes for his birthday (his favorite childhood recipes).

One particular recipe he always talks about is Southwest Rollups. He loved it when his mom would make these and I definitely wanted to try my hand at it. It's a very simple recipe and can be modified to be low cal/fat by using whole wheat tortillas, low fat sour cream, cheese, and fat free refried beans.

It's a pretty great summer recipe, as it's not super heavy. They're kind of like enchiladas, but not as smothered... and they're almost like little burritos, but not. Haha! I hope you try it and enjoy it as much as we did! I wish I had gotten some photos of my batch, but I think they all got devoured before I had a chance to!

Mama O.'s Southwest Rollups

via

Ingredients:
- 2 tablespoons salsa
- 1 to 2 jalapeno peppers, seeded
- 1 garlic clove
- 2 tablespoons chopped onion 
- 1 can (16 ounces) refried beans 
- 1/2 teaspoon ground cumin 
- 1 tablespoon chopped fresh cilantro, optional 
- 1 cup cubed cooked chicken 
- 1 cup (4 ounces) shredded cheddar cheese, divided 
- 10 to 12 flour tortillas (6 inches) 
- Sour cream and additional salsa, optional

Directions:
In a food processor; combine the first eight ingredients and 1/2 cup cheese; cover and process until smooth. Spread evenly over tortillas. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 20 minutes or until heated through. Sprinkle with remaining cheese; let stand until cheese melts. Serve with sour cream and salsa if desired. Yield: 10-12 servings.



Yum!