Garlic Steak & Potato Foil Packets are the ultimate easy dinner for busy nights or outdoor grilling adventures. Tender steak, perfectly roasted potatoes, and savory garlic seasoning are all wrapped up in a convenient foil packet, creating a delicious, mess-free meal. Whether cooked on the grill or in the oven, this recipe is simple to prepare and packed with flavor. Perfect for a quick weeknight dinner or a weekend cookout!

Ingredients

For the Steak & Potatoes:

• 2 (6 oz / 170g) steaks (sirloin, ribeye, or your favorite cut)
• 2 medium potatoes (about 10 oz / 280g each), diced
• 4 tbsp (60g) unsalted butter, melted
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste

Optional Garnish:

• Chopped fresh parsley

Directions

1. Prepare the Ingredients:
   Preheat the grill to medium-high heat (about 375°F / 190°C). Cut the potatoes into bite-sized cubes and season with salt, pepper, rosemary, thyme, and minced garlic.
2. Assemble the Foil Packets:
   Cut 4 large pieces of heavy-duty aluminum foil (about 12 inches/30 cm each). On each piece of foil, place a portion of the seasoned potatoes in the center. Drizzle with melted butter, then season with additional salt and pepper. Place the steak on top of the potatoes and add a bit more garlic and butter.
3. Seal and Cook the Packets:
   Fold the foil over the steak and potatoes, creating a sealed packet. Ensure the packet is tightly closed to trap steam and cook the ingredients evenly.
4. Grill the Packets:
   Place the foil packets on the preheated grill and cook for 20-25 minutes, depending on your preferred steak doneness. Flip the packets halfway through cooking for even heat distribution. You can also cook the packets in a 400°F (200°C) oven for the same amount of time.
5. Check for Doneness:
   After cooking, carefully open one of the packets and check the steak for your desired level of doneness. The potatoes should be tender and cooked through.
6. Serve:
   Carefully remove the packets from the grill or oven. Garnish with fresh parsley if desired, and serve hot.

Notes

• Substitutions: You can swap steak for chicken or pork chops, and add veggies like bell peppers, onions, or mushrooms for more variety.
• Make-Ahead: Assemble the foil packets ahead of time and refrigerate until ready to cook.
• Cooking Tip: If you like your steak well done, you may want to cook it longer, or use thinner cuts of steak to ensure even cooking with the potatoes.

Garlic Steak & Potato Foil Packets are a flavorful, fuss-free meal that you can enjoy straight off the grill or from the oven!

Cowboy Baked Beans are the ultimate side dish or meal, combining savory beans with smoky bacon, ground beef, and a rich, tangy sauce. This recipe is perfect for potlucks, barbecues, or a comforting family dinner. Packed with protein and bold flavors, these beans are so satisfying they can easily stand alone as the star of the meal.

Ingredients

For the Beans:

• 1 lb (450g) ground beef
• 6 slices of bacon, diced
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 cans (15 oz / 425g each) kidney beans, drained and rinsed
• 2 cans (15 oz / 425g each) pinto beans, drained and rinsed
• 1 can (28 oz / 794g) baked beans, undrained

For the Sauce:

• 1 cup (240ml) barbecue sauce
• ½ cup (120ml) ketchup
• ¼ cup (60ml) mustard
• ½ cup (120ml) molasses or brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp chili powder
• Salt and black pepper to taste

Directions

1. Cook the Bacon:
   In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
2. Brown the Beef:
   Add the ground beef to the skillet with the bacon drippings. Cook until browned, breaking it up into small pieces. Add the onion and garlic, cooking until the onion softens. Drain any excess fat.
3. Combine Ingredients:
   In a large oven-safe pot or Dutch oven, combine the cooked beef mixture, bacon, and all the beans. Stir in the barbecue sauce, ketchup, mustard, molasses, Worcestershire sauce, smoked paprika, chili powder, salt, and pepper. Mix well to ensure everything is coated.
4. Bake:
   Preheat your oven to 350°F (175°C). Cover the pot and bake for 45-50 minutes, stirring halfway through, until the flavors meld and the sauce thickens.
5. Serve:
   Remove from the oven and let cool for a few minutes. Serve warm as a side dish or main meal.

Notes

• Slow Cooker Option: Combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
• Add Spice: For a kick, stir in 1-2 chopped jalapeños or a dash of hot sauce.
• Vegetarian Version: Omit the ground beef and bacon and use vegetarian baked beans for a meat-free alternative.
• Storage: Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.

Cowboy Baked Beans are a comforting, crowd-pleasing dish that delivers bold, smoky flavors in every bite. Whether served alongside grilled meats or enjoyed on their own, they’re sure to be a hit!

The Fried Bologna Sandwich is a true comfort food classic, loved for its simplicity and savory flavor. With crispy, caramelized edges on the bologna and soft, toasted bread, this sandwich brings back memories of childhood lunches and simple pleasures. Whether you enjoy it with mustard, mayo, or your favorite condiments, this quick and satisfying sandwich is sure to hit the spot!

Ingredients

• 4 slices of bologna (about 1/3 lb / 150g)
• 2 slices of white or whole wheat bread
• 1 tbsp (15g) butter or margarine
• 1 tbsp (15g) mayonnaise or mustard (optional)
• Lettuce, tomato, and pickles (optional, for serving)

Directions

1. Cook the Bologna:
   Heat a skillet or frying pan over medium heat. Place the slices of bologna in the pan and cook for 2-3 minutes on each side, or until they are crispy and browned around the edges. You can make a small slit in the center of each slice of bologna to prevent them from puffing up.
2. Toast the Bread:
   While the bologna is cooking, spread butter or margarine on one side of each slice of bread. Once the bologna is done, remove it from the pan and set aside. Place the bread slices in the pan, buttered side down, and toast for 2-3 minutes on each side, until golden brown.
3. Assemble the Sandwich:
   Once the bread is toasted, spread mayonnaise or mustard on the unbuttered side of one slice of bread (if desired). Place the fried bologna on top of the bread, then add any optional toppings like lettuce, tomato, or pickles.
4. Serve:
   Top with the second slice of toasted bread and cut the sandwich in half. Serve immediately.

Notes

• Variations: Add a slice of American or cheddar cheese for a cheesy twist! You can also experiment with different types of bread, such as a toasted bun or a soft roll.
• Storage: Fried bologna sandwiches are best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 1 day. Reheat in the skillet to regain crispiness.
• Cooking Tip: If you like your bologna extra crispy, fry it a little longer to achieve that perfect crunchy texture.

This Fried Bologna Sandwich is the ultimate in comfort food – simple, delicious, and satisfying. It’s a nostalgic treat that brings warmth and happiness with every bite!

Baked Cream Cheese Spaghetti is the perfect comfort food casserole, combining tender pasta with a creamy, cheesy sauce and a rich meat layer. This recipe transforms ordinary spaghetti into a hearty, baked dish that’s ideal for family dinners, potlucks, or meal prep. With its gooey cheese topping and layers of flavor, it’s guaranteed to be a crowd-pleaser!

Ingredients

For the Pasta:

• 12 oz spaghetti
• Water (for boiling)
• 1 tbsp salt

For the Sauce:

• 1 tbsp olive oil
• 1 lb ground beef or Italian sausage
• 1 jar (24 oz) marinara or spaghetti sauce
• 1 tsp garlic powder
• 1 tsp Italian seasoning

For the Cream Cheese Mixture:

• 8 oz cream cheese, softened
• ½ cup sour cream
• ¼ cup grated Parmesan cheese
• 1 tsp dried parsley

For Topping:

• 2 cups shredded mozzarella cheese

Directions

1. Cook the Pasta:
   Preheat your oven to 375°F (190°C). Cook the spaghetti in salted boiling water until al dente according to package instructions. Drain and set aside.
2. Prepare the Meat Sauce:
   Heat olive oil in a skillet over medium heat. Add the ground beef or sausage and cook until browned, breaking it into crumbles. Drain excess grease. Stir in the marinara sauce, garlic powder, and Italian seasoning. Simmer for 5-7 minutes.
3. Make the Cream Cheese Mixture:
   In a mixing bowl, combine the cream cheese, sour cream, Parmesan cheese, and dried parsley. Stir until smooth and creamy.
4. Layer the Casserole:
   Spread a small amount of the meat sauce at the bottom of a greased 9×13-inch baking dish. Toss the cooked spaghetti with the cream cheese mixture until fully coated. Layer the spaghetti mixture over the sauce. Top with the remaining meat sauce, spreading evenly.
5. Add the Cheese Topping:
   Sprinkle the shredded mozzarella cheese evenly over the top.
6. Bake:
   Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
7. Serve:
   Let the casserole cool for 5 minutes before serving. Garnish with extra parsley if desired.

Notes

• Protein Variations: Swap ground beef for turkey, chicken, or plant-based meat for a healthier or vegetarian version.
• Add Veggies: Include sautéed mushrooms, spinach, or bell peppers for added nutrition and flavor.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in the oven for best results.
• Customize the Cheese: Mix mozzarella with cheddar or provolone for a unique flavor twist.

This Baked Cream Cheese Spaghetti is a creamy, cheesy, and hearty dish that everyone will love. It’s easy to make and perfect for satisfying those pasta cravings!

Scalloped Potatoes are the ultimate comfort food—thinly sliced potatoes smothered in a rich, creamy sauce and baked to golden perfection. This dish is a crowd-pleaser for family dinners, holidays, or any time you want a delicious side dish that’s both hearty and satisfying. The combination of tender potatoes, cheesy goodness, and creamy sauce makes every bite irresistible.

Ingredients

• 4 large potatoes, peeled and thinly sliced (about 1 ½ lbs)
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• Fresh parsley (optional, for garnish)

Directions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
2. Make the Sauce: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux. Gradually add the milk, whisking constantly until the sauce thickens, about 3-5 minutes. Stir in the garlic powder, onion powder, salt, and pepper. Remove from heat and stir in the shredded cheddar and mozzarella cheeses until melted and smooth.
3. Assemble the Dish: Arrange a layer of sliced potatoes in the bottom of the prepared baking dish. Pour a portion of the cheese sauce over the potatoes, spreading it evenly. Repeat the layers until all the potatoes and sauce are used up, ending with a layer of cheese sauce on top.
4. Bake: Cover the baking dish with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
5. Serve: Let the scalloped potatoes cool for a few minutes before serving. Garnish with freshly chopped parsley, if desired.

Notes

• Potato Choice: Russet potatoes are ideal for scalloped potatoes because they are starchy and absorb the creamy sauce well. Yukon gold potatoes can also be used for a creamier texture.
• Cheese Variety: Feel free to experiment with different cheese combinations. Gruyère, gouda, or parmesan can all add a unique flavor to the dish.
• Make Ahead: You can assemble the scalloped potatoes a day ahead of time, cover tightly, and refrigerate. When ready to bake, increase the cooking time by 10-15 minutes.
• Add-Ins: For added flavor, you can mix in cooked bacon bits, sautéed onions, or fresh herbs into the layers of potatoes.
• Storage: Leftover scalloped potatoes can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

These Scalloped Potatoes are the epitome of comfort food—a creamy, cheesy, and satisfying dish that’s perfect for any occasion! Whether you’re serving them for a family dinner or a holiday gathering, they’re sure to be a hit.

Cheesy Chicken Fritters are the perfect blend of juicy chicken, melty cheese, and crispy edges. These bite-sized delights are packed with flavor and make for an irresistible appetizer or snack. Whether you’re serving them at a party, as a side dish, or simply enjoying them on their own, these fritters are sure to be a crowd favorite.

Ingredients

• 2 cups cooked chicken, shredded (about 2 boneless skinless chicken breasts)
• 1 cup shredded cheddar cheese
• ½ cup breadcrumbs
• 1 large egg
• 2 tbsp all-purpose flour
• 2 tbsp green onions, finely chopped
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼ tsp paprika
• Salt and pepper, to taste
• 2 tbsp olive oil (for frying)
• Dipping sauce, optional (such as ranch or honey mustard)

Directions

1. Prepare the Chicken Mixture: In a large bowl, combine the shredded cooked chicken, cheddar cheese, breadcrumbs, egg, flour, green onions, garlic powder, onion powder, paprika, salt, and pepper. Mix everything together until well combined.
2. Form the Fritters: Using your hands or a spoon, form the chicken mixture into small patties, about 2 inches wide and 1 inch thick.
3. Fry the Fritters: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken fritters in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and crispy.
4. Drain the Fritters: Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil.
5. Serve: Serve the cheesy chicken fritters warm with your favorite dipping sauce. Enjoy as a snack, appetizer, or part of a meal.

Notes

• Chicken: You can use leftover rotisserie chicken, grilled chicken, or any cooked chicken you have on hand for this recipe.
• Cheese Options: While cheddar cheese gives these fritters a nice sharp flavor, you can experiment with other cheeses like mozzarella, Monterey Jack, or pepper jack for a different twist.
• Make It Spicy: Add a pinch of cayenne pepper or some diced jalapeños to the mixture for a spicy kick.
• Baking Option: For a lighter version, bake the fritters in a preheated 400°F (200°C) oven for 15-20 minutes, flipping halfway through, until golden and crispy.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the oven to restore crispiness.

Cheesy Chicken Fritters are a delicious and easy way to enjoy chicken in a fun, bite-sized form. Crispy on the outside, cheesy on the inside – they’re sure to be a hit at any gathering!

Garlic Parmesan Roasted Shrimp is the ultimate combination of savory, buttery garlic and crispy, cheesy goodness. This simple yet flavorful dish is packed with bold flavors and takes just minutes to prepare. Whether served as an appetizer, over pasta, or paired with a fresh salad, this dish is sure to impress with its irresistible aroma and taste!

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• ½ tsp red pepper flakes (optional for a spicy kick)
• ½ cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp fresh lemon juice
• Lemon wedges (for serving)

Directions

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Prepare the Shrimp: In a large bowl, toss the shrimp with olive oil, minced garlic, red pepper flakes (if using), salt, and pepper until evenly coated.
3. Add Cheese and Parsley: Sprinkle the grated Parmesan cheese over the shrimp and toss again until the shrimp are well-coated with cheese.
4. Roast the Shrimp: Arrange the shrimp in a single layer on the prepared baking sheet. Roast in the preheated oven for 8-10 minutes, or until the shrimp are pink, opaque, and cooked through.
5. Finish with Lemon: Remove the shrimp from the oven and drizzle with fresh lemon juice. Garnish with chopped parsley for a pop of color and added flavor.
6. Serve: Serve the garlic Parmesan roasted shrimp with lemon wedges on the side. Enjoy as a main dish, over pasta, or alongside a fresh salad or steamed vegetables.

Notes

• Shrimp Size: Adjust the cooking time depending on the size of your shrimp. Larger shrimp may require an extra 1-2 minutes to cook through.
• Garlic: For a more intense garlic flavor, you can add a little garlic powder to the shrimp mixture along with the minced garlic.
• Make It Spicy: Add more red pepper flakes or even a dash of cayenne pepper to kick up the heat.
• Serving Suggestions: This dish pairs beautifully with a side of garlic bread or over a bed of pasta. You can also serve it with a squeeze of fresh lemon for an extra burst of brightness.
• Storage: Store leftover garlic Parmesan roasted shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.

This Garlic Parmesan Roasted Shrimp recipe is quick, easy, and packed with flavor. Perfect for a weeknight dinner or a special occasion, it’s sure to be a hit with shrimp lovers and garlic fans alike!

Tender, flavorful beef tips smothered in a rich mushroom gravy – this dish is the ultimate comfort food! Perfect for a cozy family dinner or an easy crowd-pleaser, these beef tips practically melt in your mouth. Serve them over mashed potatoes, rice, or egg noodles for a hearty, satisfying meal that’s sure to impress.

Ingredients

For the Beef Tips:

• 2 lbs beef stew meat or sirloin tips, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder

For the Mushroom Gravy:

• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 cups mushrooms, sliced
• 2 cloves garlic, minced
• 2 cups beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 2 tbsp all-purpose flour
• 2 tbsp water (for slurry)
• 1 tsp dried thyme
• ½ cup heavy cream (optional, for creamier gravy)

Directions

1. Season the Beef: In a large bowl, season the beef tips with salt, pepper, garlic powder, and onion powder. Toss to coat evenly.
2. Sear the Beef: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef tips and sear until browned on all sides. Remove the beef from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, melt the butter. Add the onions and cook for 3–4 minutes until softened. Add the mushrooms and cook until browned, about 5 minutes. Stir in the garlic and cook for another minute.
4. Deglaze the Pan: Pour in the beef broth, Worcestershire sauce, and soy sauce, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
5. Thicken the Gravy: Mix the flour and water to make a slurry. Slowly stir it into the gravy, whisking to prevent lumps. Add the thyme and let the mixture simmer until slightly thickened, about 5 minutes.
6. Combine and Simmer: Return the beef tips to the skillet. Cover and simmer on low heat for 1–1.5 hours, or until the beef is tender. Stir in the heavy cream if using, and simmer for another 5 minutes.
7. Serve: Serve the beef tips and mushroom gravy over mashed potatoes, rice, or egg noodles. Garnish with fresh parsley if desired.

Notes

• Beef Cuts: For extra tenderness, use chuck roast or brisket instead of stew meat.
• Mushroom Options: Cremini or baby Bella mushrooms work best, but white button mushrooms are also great.
• Make It Ahead: This dish can be made a day ahead and reheated. The flavors develop even more after resting.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
• Freezing: Freeze the beef tips and gravy for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

This recipe for Melt-In-Your-Mouth Beef Tips with Mushroom Gravy is the ultimate comfort food, perfect for any occasion. It’s rich, hearty, and oh-so-delicious!

Hashbrown Chicken Casserole is the ultimate comfort food, blending tender shredded chicken, creamy sauce, crispy hashbrowns, and gooey cheese in a single dish. Perfect for family dinners, potlucks, or make-ahead meals, this hearty casserole delivers rich flavors and satisfying textures that everyone will love. It’s a crowd-pleaser that’s as easy to make as it is delicious!

Ingredients

• 3 cups cooked chicken, shredded
• 1 (32 oz) bag frozen hashbrowns, thawed
• 2 cups shredded cheddar cheese, divided
• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• ½ cup milk
• ½ cup butter, melted
• ½ medium onion, finely diced
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt, or to taste
• ½ tsp black pepper, or to taste
• 1 cup crushed cornflakes or breadcrumbs (optional, for topping)

Directions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. Mix the Base: In a large bowl, combine the thawed hashbrowns, shredded chicken, cream of chicken soup, sour cream, milk, melted butter, onion, garlic powder, onion powder, salt, and pepper. Stir until well blended.
3. Add Cheese: Mix in 1 ½ cups of shredded cheddar cheese, reserving ½ cup for topping.
4. Assemble the Casserole: Spread the mixture evenly into the prepared baking dish. Sprinkle the reserved cheese on top. If using, add crushed cornflakes or breadcrumbs for a crunchy topping.
5. Bake: Bake in the preheated oven for 40–45 minutes, or until the casserole is bubbly and the top is golden brown.
6. Serve: Remove from the oven and let cool for a few minutes before serving. Enjoy warm!

Notes

• Substitutions: Swap the cream of chicken soup for cream of mushroom or cream of celery soup for a different flavor profile.
• Add Veggies: Mix in frozen peas, carrots, or broccoli for added color and nutrition.
• Make Ahead: Prepare the casserole up to a day in advance and store it in the refrigerator. Bake just before serving.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
• Gluten-Free Option: Use gluten-free soup and breadcrumbs for a gluten-free version.

Hashbrown Chicken Casserole is a simple, cozy dish that’s packed with flavor and loved by all. Perfect for busy weeknights or special gatherings, it’s a recipe you’ll come back to time and again!

Mexican Chicken Pinwheels are a delicious and easy-to-make appetizer that’s perfect for any gathering. These bite-sized snacks are filled with seasoned chicken, creamy cheese, and a zesty blend of Mexican spices, all wrapped in a soft tortilla. Whether you’re serving them at a party, as a quick lunch, or for a casual dinner, these pinwheels are sure to be a crowd-pleaser with their bold, savory flavors.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup cream cheese, softened
• ½ cup sour cream
• 1 cup shredded Mexican cheese blend
• 1 packet taco seasoning
• 1 tbsp lime juice
• 2 tbsp chopped cilantro
• 4 large flour tortillas
• 1 tbsp olive oil (optional for extra crispiness)

Directions

1. Prepare the Filling: In a medium bowl, mix the shredded chicken, cream cheese, sour cream, shredded cheese, taco seasoning, lime juice, and cilantro until well combined.
2. Assemble the Pinwheels: Lay the flour tortillas flat on a clean surface. Evenly spread the chicken mixture on each tortilla, covering it from edge to edge.
3. Roll and Slice: Carefully roll up each tortilla tightly, ensuring the filling stays inside. Once rolled, slice the tortilla into 1-inch sections to create pinwheels.
4. Optional – Crisp the Pinwheels: For a crispier texture, heat olive oil in a pan over medium heat. Place the pinwheels seam side down in the pan and cook for 2–3 minutes per side, until golden and crispy.
5. Serve: Arrange the pinwheels on a platter and serve with salsa, guacamole, or sour cream for dipping.

Notes

• Make Ahead: These pinwheels can be prepared in advance. Wrap them in plastic wrap and refrigerate for up to 24 hours before serving.
• Spicy Kick: Add some diced jalapeños or a dash of hot sauce to the filling for extra heat.
• Substitutes: You can swap the flour tortillas for whole wheat or spinach tortillas for a different flavor or to add more nutrients.
• Vegetarian Option: Replace the chicken with black beans or roasted vegetables for a vegetarian version.
• Storage: Store any leftover pinwheels in an airtight container in the fridge for up to 3 days.

These Mexican Chicken Pinwheels are a fun, flavorful treat that’s easy to customize for any occasion, making them the perfect snack or appetizer for your next get-together!