This awesome recipe combines two of my all time favorite foods which just happen to be burgers and burritos. These take only 20 minutes to prepare and are always a hit at my Super Bowl parties.
Will you be having a Super Bowl party this year? How about whipping some of these up. Let us know in the comments below.
Continue reading “Cheeseburger Burritos”
Have you ever tried a Philly Cheese Steak Egg Roll? These little guys are amazing. I first tried these at a Chinese food place actually and have been addicted ever since. I love the fact that with this recipe you can either fry these or bake them. I usually tend to bake them. But the option is up to you.
These Philly Cheese Steak Egg Rolls are made with thinly sliced marinated steak, bell peppers, mushrooms and jalapenos smothered with cheese then fried (or baked) to melty, cheesy perfection in a crunchy egg roll cocoon.
Philly Cheesesteak Egg Rolls
Credit: Jenn @CarlsBadCravings.com
- 12-14 egg roll wrappers
- 1 egg whisked with 1 tablespoon water
- 1 quart canola or vegetable oil, for frying
- 1 pound top sirloin or flank steak, thinly sliced across the grain
- 1/3 cup zesty Italian Dressing
- 1 small onion, chopped
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 1/4-1/2 of red pepper flakes
- 8 oz. mushrooms, sliced
- 1 green pepper, sliced
- 1-2 jalapenos, deveined, seeded and sliced
- 2 cups Mexican blend or Pepper Jack cheese or more to taste
- Marinate steak with steak marinade ingredients for 1 hour up to overnight.
- Heat a large skillet on high heat until very hot. Add steak/onions/marinade and let cook on one side without disturbing, then proceed to cook until meat is cooked through. Transfer meat and onions to a fine hole strainer/sieve and remove any excess liquid by pressing down on the meat mixture. Set aside.
- Wipe out skillet and add 1 tablespoon olive oil. Heat over medium high heat then add mushrooms. Sauté for 3-5 minutes or until golden. Remove to a paper towel lined plate. Heat another tablespoon olive oil over medium high heat and add green pepper and jalapeno. Saute for 1 minute.
- Add green peppers, jalapenos, mushrooms and steak/onions to a food processor and pulse a few times until roughly chopped. Alternatively, you can chop by hand.
- Position an egg roll wrapper with one point towards you. Line the center with 2 tablespoons cheese* and top with ¼ cup steak mixture. Fold bottom corner over filling then continue to roll up, firmly folding sides toward center over filling as you roll. Seal edges with egg wash. Repeat with remaining wrappers and filling. (Refer to your egg roll wrapper for a diagram).
- To fry (recommended for extra crispiness): Heat oil in a stock pot or deep-fat fryer to 350F degrees or medium high heat. Fry egg rolls, in batches, 3- 4 at a time until golden brown, turning egg rolls a few times while frying. Drain on paper towels.
- To bake: Lightly spray a baking rack and place it onto a baking sheet. Line egg rolls on baking rack and lightly spray with cooking spray. Bake for 10-15 minutes or until golden at 425F degrees.
- Serve with your favorite cheese sauce, chili sauce or barbecue sauce with hot sauce to taste.
*If you aren’t dipping in cheese sauce and/or want more cheesy egg rolls, add more cheese to taste.
Chicken Fajita Quesadillas are my favorite appetizer. I love Chicken Fajitas. I love Tex Mex food. There is this AWESOME Tex Mex restaurant very close to where I work that we often go to for lunch. I always order their quesadillas. They are so good.It is like ordering a sandwich but so much better.
I love-making quesadillas at home for appetizers at any little get together I may be having. Everyone seems to love them. I have made many different kinds of quesadillas as well from pizza, cheese steak, to these chicken ones. They all are great.
Chicken Fajita Quesadillas
Credit: Jo Cooks
- 2 tbsp olive oil
- 2 tbsp fajita mix
- 3 chicken breasts, boneless and skinless
- 1 red bell pepper
- 1 green bell pepper
- 2 onions
- 1 cup Tex Mex cheese (or cheddar cheese)
- sour cream
- 8 tortillas
- 2 tbsp butter
- Clean and chop up the onion into long strips. Slice the peppers into long strips. Clean and slice the chicken breasts into long strips and place in a bowl.
- Add a tbsp of the fajita mix to the chicken breast and mix well.
- In a large skillet, heat 1 tbsp of the olive oil and add the chicken to it. Cook the chicken for 5 to 10 minutes until it’s fully cooked and no longer pink, and it’s slightly charred, but not burned.
- Remove chicken from skillet, and wipe the skillet clean.
- Add another tbsp of olive oil to the skillet and heat it up. Add the onion and cook for a couple minutes until it’s slightly translucent. Add the peppers and the fajita mix and mix well. Cook for a couple more minutes so the peppers cook slightly. Add the chicken to the skillet, mix with peppers and onions and cook for a minute.
- In a clean skillet, add a bit of the butter and melt. Add a tortilla and move it around until it’s buttery. Add a little bit of the chicken and onion mixture on top of the tortilla, and about ¼ cup of cheese, depending on how you like it. Add another tortilla on top and pat it down.
- Now flip it over and cook on the other side until the other side is nice and golden. Remove from skillet and cut into quarters. Repeat these steps with the remaining tortillas. Serve this with some sour cream and salsa.
Side Note: I usually skip the sour cream but use a hot salsa 🙂
If you’re looking for a crowd-pleasing dip for entertaining your hungry party guests, then look no further than this Pumpkin Spice Cannoli Dip recipe. It’s like eating a cannoli but without having to fill cannoli shells. This stuff is really AMAZING.
With Thanksgiving fast approaching this is a perfect dip to have at your Thanksgiving Dinner.
Carla over at Chocolate Moosey shared this great twist of the traditional Cannoli Dip with her pumpkin spice version. I have made this one and love it. I love dipping fruit, and graham crackers in my cannoli dip but you can feel free to dip anything in cannoli dip.
Pumpkin Spice Cannoli Dip
- 1/4 cup heavy whipping cream, cold
- 1 cup full-fat ricotta cheese
- 1/2 cup canned pumpkin puree
- 1/2 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/2 cup mini semisweet chocolate chips
- In a large mixing bowl (with whisk attachment if using stand mixer), beat the heavy cream until it thickens and stiff peaks form, roughly 3-4 minutes (when you pull the beaters up, peaks will form and not fall over). Transfer to another bowl and keep cold in the refrigerator.
- In the same mixing bowl (no need to clean bowl – switch to paddle if using stand mixer), beat together the ricotta, pumpkin, powdered sugar, cinnamon, nutmeg, allspice, and ginger until smooth.
- Fold in the whipped cream until fully incorporated then fold in the chocolate chips. Chill at least 1 hour before serving.
These easy Pizza Pinwheels from Yellow Bliss Road are perfect. As I mentioned earlier last night we had our Halloween get together and here I was searching Pinterest for some awesome appetizers. Thank God I came across these. They were so easy and fast to make. And who doesn’t love pizza 🙂 .
This is always a favorite in our house is my nephew and niece always love pizza, and can never seem to get enough pizza.
Easy Pizza Pinwheels
- 1 can Refrigerated Crescents (or Pizza Dough)
- ¼ cup pizza sauce or marinara
- ¾ cup shredded Mozzarella Cheese
- Pizza toppings of your choice
- Preheat oven to 350 degrees. Cover a cookie sheet with foil and spray lightly with cooking spray.
- Lightly flour a large wooden cutting board. Roll out dough onto the floured surface, pressing seems together as you go.
- Spread pizza sauce evenly over the dough, to the edges.
- Top with shredded Mozzarella and your choice of pizza toppings.
- Roll pizza width-wise (the longest side) and seal the and slice into 1 inch pieces.
- Place pinwheels on the prepared cookie sheet, about 2 inches apart.
- Bake at 350 degrees for about 10-12 minutes, or until the tops are golden brown.
- Allow to cool for a couple of minutes then serve with marinara or ranch for dipping.
We at The Pinterest Mag ❤ ❤ ❤ Mozzarella Sticks and as you may know to go out to eat and even order Mozzarella Sticks from your favorite pizza place has become QUITE expensive. In NY just to order 4 Mozzarella Sticks with our Pizza adds an extra $8.00 to our meal. So we went to our favorite site Pinterest to find a GREAT Mozzarella Stick recipe ( which we did ) by the way 🙂 This recipe can be found over at orsoshesays. Y’all ready for this one?
- 6 string cheese
- 1 egg
- 2 TBS water
- 1 cup bread crumbs (we like Panko!)
- ¼ tsp. garlic salt
- 1 tsp. oregano
- 1 tsp. basil
- ⅓ cup flour
- 2 TBS cornstarch
- ¼ tsp. salt
- 2 cups vegetable oil
- Unwrap the string cheese and cut in half.
- In a small bowl, combine the eggs and water.
- In a second small bowl, combine the breadcrumbs, garlic salt, oregano, and basil.
- In a third small bowl, combine the flour, cornstarch, and salt.
- In a saucepan, heat oil to about 375 degrees.
- Dip the halved mozzarella sticks in the egg mixture, then the flour mixture, then BACK into the egg mixture, and finally in the breadcrumb mixture.
- Repeat until all the string cheese is battered.
- Place cheese in hot oil and fry until golden brown on all sides.
- Remove with tongs and place on paper towel to drain.
- Dip in marinara sauce.