Friday, December 21, 2007

Chili Cheese Tortilla Wraps

Man, I feel like I'm making stuff this week that we have all the time! All of my chores are done, so I'm going to spend the rest of my son's nap time going through cookbooks and finding new recipes to try. Or recipes I haven't made in awhile. I think I'm going to make up a spreadsheet. What can I say, I used to be in finance, and I have a thing for spreadsheets.

We're going with some friends to look at Christmas lights tonight, so I wanted something easy that could be made ahead of time. We always like this, and we haven't had it in a couple weeks, so I figured what the heck.

Chili Cheese Tortilla Wraps
1 16-oz can nonfat refried beans
1 8-oz package nonfat cream cheese, cut into cubes and softened
1 4-oz can diced green chilies, drained
3/4 cup chopped green onions
1 cup nonfat shredded cheddar cheese
4 98% fat free flour tortillas

Spray inside of slow cooker with cooking spray. Combine refried beans, cream cheese, chilies, and green onions in slow cooker and mix well. Cover and cook on low heat for 4 hours or high heat for 2 hours, stirring once or twice during cooking. If cooking on low heat, increase to high. Stir in 3/4 cup of the cheesse and sprinkle 1/4 cup cheese over top. Warm tortillas. Spoon bean mixture into tortillas; roll and serve immediately. Can be served with tortilla chips instead of tortillas.


I didn't feel like chopping up green onions, so I skipped that. I didn't drain the green chilies either, so I figured that would compensate for the green onions.

Tomorrow night is a new recipe I don't think I've posted on here yet. Exciting, huh? ;) It's one we used to have a lot but haven't had in forever!

1 comment:

Anonymous said...


I found that using whipped cream cheese works way better, maybe I was doing something wrong but with the block I'd get little cream cheese chunks with the whipped it melts in nicely.

Little Brother!