Sunday, August 25, 2013

Spinach Wheels

Magically delicious Spinach Wheels
(not looking so wheel shaped today)
I could say a lot about these things, but I'm not feeling very inspired with words this morning, so I'll just say I made these spinach wheels today because it's my son's 11th birthday, and he LOVES them. He just ate a bunch for breakfast. Have I mentioned that he's my eating buddy?
At any rate, these aren't only great for breakfast, they're a great appetizer to take to a potluck or to a friend's house. They're soft, salty, flavorful, and just plain sinful, really. I hardly make them any more because of the fat and sodium in them. I suppose you could sub Greek yogurt for the sour cream, and reduced calorie mayo for the regular, but I just don't think they'd be as good. I'd rather have full fat once every year or two than slightly reduced fat more frequently. That's just the way I roll. (A couple of puns intended.)

Spinach Wheels

Ingredients:
  • 1 cup sour cream
  • 1 cup manonnaise
  • 1 pkg Hidden Valley Ranch dressing/dip powder
  • 2-3 green onions, chopped
  • 1/2 jar bacon bits or Bacos
  • 2 pkg (10 oz. each) frozen chopped spinach, thawed and well drained
  • 6-8 large flour tortillas (burrito size)
Instructions:
In a medium or large bowl, mix the sour cream, mayonnaise, ranch powder, onions, and bacon bits. Add the spinach and mix thoroughly, making sure to completely mix in any squeezed chunks of spinach.
On a flat surface, lay a square sheet of plastic wrap and place one tortilla on top of it. Spread a thin, even layer of the spinach mixture over the tortilla, and then gently roll into a long cylinder. Wrap the cylinder well in the square of plastic wrap. Set on a pan/plate and repeat with remaining tortillas and spinach mixture.
Refrigerate rolls for 2-24 hours (if you're using Bacos they need some more time to soften than just two hours).
Unwrap a cylinder, and with a sharp knife, cut into 1/2" to 3/4" thick wheels. Eat the ends that don't make wheels, because they won't look good plated and because you need to know what they taste like.
Plate up the wheels. Cover and refrigerate until ready to serve.

Makes 48-64 wheels, depending on how large your tortillas are.





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