Chicken Enchilada Pinwheels

Chicken Enchilada Pinwheels are a fun snack or appetizer you can serve for a just about any occasion. Make them a couple days in advance so all you have to do is slice them, stack them, and watch them disappear.

Items used to make this recipe:

(affiliate links)

• offset spatula https://amzn.to/3xRAJ2H

• beaterblade attachment https://amzn.to/3xPSYpb

• stand mixer https://amzn.to/3MqUbHs

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Chicken Enchilada Pinwheels

makes 24 servings (2-3 pinwheels per person)

Printable Recipe

Ingredients

• 16 ounces cream cheese, room temperature

• 1 1/2 cups shredded Mexican cheese

• 2 tablespoons taco seasoning

• 2 cups shredded cooked chicken

• 10 ounces rotel tomatoes, drained (pick your fav heat leve)

• 1 teaspoon fresh minced garlic

• 4 green onions, sliced

• 1/2 cup chopped cilantro

• 8 flour tortillas (8-inch)

Directions

1. To make the filling, place all the ingredients (except the tortillas) in a large bowl and mix thoroughly. You can do this by hand, but I used my stand mixer fitted with a BeaterBlade attachment.

2. Divide the filling equally among the tortillas, spreading into a thin, even layer all the way to the edge of each tortilla. An offset spatula is the perfect tool for this job.

3. Roll each tortilla and wrap well with plastic wrap; chill until needed.

4. To serve, slice into 1/2-inch thick portions.

Peanut Brittle

I have a friend who was amazed when she received a gift of homemade peanut brittle. She thought peanut brittle was one of those things you could only purchase at a store, but I assured her it was easy to make at home. Really tasty too. Be sure to check out the notes section below the recipe to find out how to keep peanut brittle nice and, well, brittle for up to 2 months.

Items needed to make this recipe:

(affiliate links)

• pure vanilla extract https://amzn.to/3ovS9fE

• candy thermometer https://amzn.to/3szQSa4

• half sheet pan https://amzn.to/3tkacXU

• silpat liner https://amzn.to/3Bj6uBx

• flat parchment paper sheets https://amzn.to/35FuEu2

• silicone spatula https://amzn.to/3huTlMv

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Old Fashioned Peanut Brittle

makes about 2 pounds of brittle

Printable Recipe

Ingredients

• 2 cups white granulated sugar

• 1 cup light corn syrup

• 16 tablespoons unsalted butter

• 1/2 cup cold water

• 1/2 teaspoon fine table salt

• 1 teaspoon baking soda

• 1 teaspoon pure vanilla extract

• 2 cups shelled, salted roasted peanuts

Directions

1. Line a half sheet pan with a silpat liner or parchment paper; set aside.

2. In a 4-quart or larger heavy-bottomed saucepan (preferably nonstick) over medium-high heat, combine sugar, corn syrup, butter, water, and salt; bring to a boil, stirring occasionally, and continue cooking for 20-30 minutes until the temperature reaches 300F - 310F on a candy thermometer (hard crack stage).

3. Remove saucepan from heat and vigorously stir in baking soda and pure vanilla extract (don’t be alarmed when hot sugar syrup bubbles ferociously).

4. Quickly stir in peanuts and pour hot mixture immediately onto prepared half sheet pan; use a silicone spatula to spread mixture to about 1/4-inch thickness.

5. Allow brittle to cool completely before breaking into serving size pieces (this can take up to an hour). Store at room temperature in airtight container with parchment or wax paper between layers.

Notes

• You can spread the hot brittle mixture on parchment paper or a silpat liner, but I find the silpat liner a bit safer as it doesn’t move around on the sheet pan like parchment has a tendency to.

• I’ve been able to keep brittle crisp for up to two months. Here are my tips:

  • Make sure the brittle is completely cool before placing in storage container.

  • Be sure storage container is very airtight.

  • When opening storage container, replace lid quickly.

  • Keep brittle away from moisture/humidity (do not store in refrigerator).

  • Use parchment paper or wax paper between layers of brittle to keep the pieces from sticking together.

adapted from scratchpantry.com