Nacho Roll-Ups
The recipe Nacho Roll-Ups can be made in around 45 minutes. This recipe serves 12 and costs 88 cents per serving. One serving contains 378 calories, 13g of protein, and 15g of fat. This recipe from Foodnetwork has 90 fans. A couple people really liked this side dish. A mixture of sour cream, jalapeno, cheddar, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a pretty good spoonacular score of 63%. Cinnamon Roll French Toast Roll Ups, Yummy Roll Ups, and Southwest roll-ups are very similar to this recipe.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
1 avocado
1 15-ounce can refried black beans
2 cups shredded yellow Cheddar (about 6 ounces)
1/4 cup cilantro leaves, chopped
1 cup corn tortilla chips, crushed
6 12-inch flour tortillas
1/3 cup drained pickled jalapeno slices, chopped
Juice of 1/2 lime
Kosher salt
Salsa, for serving
1/2 cup sour cream
Equipment:
potato masher
bowl
wax paper
aluminum foil
baking sheet
broiler
oven
Cooking instruction summary:
Cut the avocado in half, and remove the pit. Scoop out the flesh into a medium bowl, and mash with a potato masher until mostly smooth. Add the cilantro, lime juice and 1/4 teaspoon salt, and stir to combine. Refrigerate the guacamole, covered, until ready to use. Combine 1 1/2 cups of the Cheddar, sour cream and jalapenos in a medium bowl. Working on top of a long piece of parchment or wax paper (about 22 inches long), lay out 2 tortillas, overlapping in the center by 2 inches so the total width is about 16 inches. Spread 1/4 cup of the beans in a 2-inch strip across the bottom of the tortillas, then 3 tablespoons of the guacamole in a 2-inch strip above the beans, then 4 tablespoons of the Cheddar-jalapeno mixture in a strip above the avocado. Place a third of the crushed tortilla chips on top of the cheese layer. (You should be halfway up the tortilla.) Starting at the bottom, roll up the log as tightly as possible, using the parchment to help you roll and keep everything tight (but do not roll the parchment into the roll itself!). Spread a thin layer of beans to seal the end of the wrap. Wrap tightly in plastic and refrigerate until set, about 30 minutes or up to overnight. Repeat with the remaining ingredients for a total of 3 rolls. Position the oven rack 4 to 5 inches from the heating element, and preheat the broiler. Line a baking sheet with aluminum foil. Unwrap the rolls, and slice them into 1-inch-thick pieces (you should have about 18 per roll). Place the rolls cut-side down on the prepared baking sheet, and sprinkle the tops with just enough of the remaining 1/2 cup Cheddar to cover (about 1 teaspoon per piece). Broil until bubbly and browned, about 45 seconds. Serve while hot with salsa and any leftover guacamole.
Step by step:
1. Cut the avocado in half, and remove the pit. Scoop out the flesh into a medium bowl, and mash with a potato masher until mostly smooth.
2. Add the cilantro, lime juice and 1/4 teaspoon salt, and stir to combine. Refrigerate the guacamole, covered, until ready to use.
3. Combine 1 1/2 cups of the Cheddar, sour cream and jalapenos in a medium bowl.
4. Working on top of a long piece of parchment or wax paper (about 22 inches long), lay out 2 tortillas, overlapping in the center by 2 inches so the total width is about 16 inches.
5. Spread 1/4 cup of the beans in a 2-inch strip across the bottom of the tortillas, then 3 tablespoons of the guacamole in a 2-inch strip above the beans, then 4 tablespoons of the Cheddar-jalapeno mixture in a strip above the avocado.
6. Place a third of the crushed tortilla chips on top of the cheese layer. (You should be halfway up the tortilla.) Starting at the bottom, roll up the log as tightly as possible, using the parchment to help you roll and keep everything tight (but do not roll the parchment into the roll itself!).
7. Spread a thin layer of beans to seal the end of the wrap. Wrap tightly in plastic and refrigerate until set, about 30 minutes or up to overnight. Repeat with the remaining ingredients for a total of 3 rolls.
8. Position the oven rack 4 to 5 inches from the heating element, and preheat the broiler. Line a baking sheet with aluminum foil.
9. Unwrap the rolls, and slice them into 1-inch-thick pieces (you should have about 18 per roll).
10. Place the rolls cut-side down on the prepared baking sheet, and sprinkle the tops with just enough of the remaining 1/2 cup Cheddar to cover (about 1 teaspoon per piece). Broil until bubbly and browned, about 45 seconds.
11. Serve while hot with salsa and any leftover guacamole.
Nutrition Information:
covered percent of daily need
