Chili Tortilla Roll Ups
    1. In a medium pot or dutch oven heat oil over medium heat. Add chopped onions and green pepper and sauté for 2 minutes. Stir in garlic, chili powders and cumin and continue to cook for 1 minute.
    2. Add ground beef and cook until beef is browned, stirring occasionally and breaking apart the chunks.
    3. Stir in remaining ingredients and allow to simmer uncovered for 10-15 minutes to meld falvours. Chili should be relatively thick, but add a tablespoon or two of water if needed.
    4. Place one tortilla shell on a flat surface and spread with approximately 3 tbsp of chili leaving a 1″ border around. Top with 1 tbsp of cheese. Moisten the top inch of the tortilla with water. Starting from the bottom, roll tortilla shell up a third of the way. Fold in sides 1 1-1/2″ and continue to roll forward, enclosing all the chili in a tubular shape.
    5. Continue with remaining shells, chili and cheese until all have been rolled.
    6. Using a 2″ skillet or shallow pot, add enough canola oil to come up 1″. Heat over medium until hot. Place about 6 chili rolls in hot oil with seam side down (don’t overcrowd). Cook for about 2 minutes until golden. Flip and cook for an additional 2 minutes. Remove with tongs to a paper towel lined plate to absorb excess oil. Cut in half diagonally and serve with guacamole, salsa and sour cream if desired.

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