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Growing up in Pittsburgh there were a few things that you were born into. You were born with the notion that all salads come with fries on them. You were born into a language of it’s own – Pittsburghese. And you were born into Pittsburgh Football nation. You were a die-hard black ‘n gold football fan. And lastly, you were born into serving killer food during those football games. Being that house that hosted the games was a right of passage. Some folks waited decades to become the house where we gathered. Some just impressed right out of the gate and they took over the hosting.
Up until we started the remodel on the house, mine was that house that hosted the games. I’d put out a spread that would rival any Vegas buffet. Now to know me you know I never do simple. While I love simple chips and Pace® Salsas, I need to take them to another level. That’s why I’m super stoked share with you 2 seriously delicious game time recipes featuring Pace® salsa and picante sauces. We’re making game time saucy! Today I’m sharing with you 2, yes TWO, recipes. One is for my Creamy Chicken & Salsa Pinwheels and the other is for my famous Double Bean Cheeeeesy Bean Dip.
I am so super stoked to be partnering up with Pace® today. Let’s face it, their salsa and picante sauces ROCK. When I posted a sneak pic on Instagram and Facebook every single person said “OMG I love Pace®!!!” or “Pace® is the only brand I’ll use!” and to know my TKW Family, you know this is a big deal! That’s saying a lot when they all rave about a product. Now having these products on hand is a must-have in my house. But if you don’t have them on hand (which will change super fast once you have your first bite!) just do as I do and head to your local Walmart. As you can see the aisles are clearly marked and the hardest part of your whole shopping trip is to decide which flavor and heat level.
What I love about Pace® is their product have such a great south-west flavor. It’s a flavor that I can rely on being awesome each and every time. And what I love about their products is their versatility. I mean from putting it on my eggs for breakfast, in a wrap to spice up my lunch or on grilled skirt steak. The flavors work well across pretty much every type of meal. Dessert though.. I’m not too sure but who knows. I’m sure some adventurous person out there has found a way to incorporate picante into say ice cream.
So without further adieu, let’s dish about these Creamy Chicken & Salsa Pinwheels. Whether you call them rollups, pinwheels or wraps it’s irrelevant. What matters is that you make these things! With just a few basic ingredients you are whipping up one seriously delicious dish! Some of the basic things to keep in mind when you make this is:
- Cream cheese must be room temperature and soft.
- Chicken can be shredded or cut into small chunks.
- You can use any heat level of Pace® salsa
- I prefer using flatbread wraps versus tortilla wraps. I find they are sturdier and waaaaaaaaaaaaay less in calories
- You must chill these for at least 3 hours before slicing
- Lastly, when you slice you must use a serrated knife (it’ll cut so much easier)
Now I do have a confession I actually had to do 2 photo shoots here. Not because the pictures didn’t turn out right but I couldn’t stop eating these things. You see I broke the biggest rule of thumb when you’re photographing food – never shoot on an empty stomach. These things are so good that I could not stop eating them! All those great southwest flavors from the Pace® salsa mixed in with the cream cheese, roasted chicken and cheeses… ODG I was in heaven!
Like I cannot wait to have a party just so I can make these however that doesn’t mean I’m going to wait until then. OH NO! These babies will be a weekly item in my fridge! They are so freaking good. I mean SERIOUSLY so good! And OMG talk about easy! For me to make 4 wraps (I ate one while I was shooting so that’s why only 3 are in the pic… shush, don’t judge me), took 10 minutes from start to wrap. That’s it! I can’t wait to go our friends for game night as I’m totally making these! Now before you ask, because I tried, can you make these with lettuce wraps?
The answer is kinda…
Where these work in lettuce wraps is if you buy bib or butter lettuce, spread on the mixture and roll it up like a cigar. Chill it like you would the normal ones. Where you may have trouble is slicing them like a pinwheel. However what you could try is making a “flatbread” out of pressed zucchini slices and rolling it up almost like sushi. Sounds yummy, huh?
Did you know that Pace® products are made with hand picked jalapenos?! With all those chunks and flavors your dishes are guaranteed to add kick to your cooking and snacking! What kind of salsa lover are you? Do you go for the mild? Or are you that heatseeking hottie lover? Me, I’m a medium to mild girl however Mr. Fantabulous prefers the mild so for this I went with the mild although I didn’t share these with him. Oh no! I put the “these are for my lunches this week” note on them. LOL
Now let’s move on to my 2nd recipe. This recipe is awesome on its own but also is a great themed dish that pairs perfectly with the pinwheels. Like the first recipe, thins one also uses Pace® products but this one uses Picante sauce. Do you know the difference between salsa and picante sauce? For me, they are pretty similar, if not identical in flavor. Where the difference lies is in the texture. Salsa is chunk with clearly definied visible pieces of onions, tomatoes, jalapenos and so forth. Picante is blended and smoother.
Since I wanted just a little bit of texture to my Double Bean Cheeeeesy Bean Dip, I went with Pace® picante though with some medium spice. Since I knew the beans wouldn’t have much flavor nor the cheese, I wanted some heat in this baby.
This dish is seriously so easy to make. Just pour all of the ingredients in a bowl, stir until combined, put in a casserole dish, bake for 20 minutes and serve. This can be made ahead of time and reheated or if you want just add it all into a crock pot, put it on low for a couple of hours and it’s game on! All you need to do is break out the chips and serve though I’ll warn you, make a bit batch as this will go fast!
So why is this called CHEEEEESY? You know me – cheese, like bacon, goes with everything. And well I wanted a boatload of cheese in it. We’re talking 3 different types of cheeses here people and copious amounts of it as well! To also kick up the flavor (since beans have really no taste) I added in some cumin, chili powder, salt and cilantro. Yes I know, some of you hate cilantro. WHY???? It is PERFECT for Southwest and Mexican foods. Alas if you don’t like it you can leave it out. But you’re so missing out. However I still love you and won’t judge you for taking it out…much *wink*
Now I know the whole premise around this post is to give you recipes to make for the big game however don’t make them only for those occasions. These recipes are awesome for game night, poker night (invite me!), cookouts, office lunches or movie night at home. The bean dip is perfect for work, same with the pinwheels as they are pretty effortless when it comes to making them. Plus they are so packed with amazing flavors that you’ll find you’ll get requests to make your ‘secret’ special dish! It’s okay you can say it’s yours. LOL
What I love about this dip is that it’s meat-free so it’s perfect for Meatless Mondays. And if you wanted to cut back on even more calories, instead of using chips, go with slices of veggies. I make this and use carrot and pepper sticks to dip into it. Plus this dip, is EPIC on chorizo burgers. It’s so creamy, cheeeeesy and chunky that it’s seriously one of the best compliments to these burgers.
So there you go. You’re all set for the next big game, movie night or game night (can I come?). Break free of the typical bowl of chips and dip and go with these delicious babies!
- 8 ounces cream cheese, room temperature
- 1 cup Pace® Chunky Salsa, mild
- 2 cups shredded, cooked chicken
- 3 Tbl green onions, chopped
- 1 1/2 Tbl chopped cilantro
- 1 1/2 cups shredded sharp cheddar
- 4-5 whole grain flatbreads
- 1 16 ounce can refried beans
- 1 16 ounce can white beans, drained and rinsed
- 4 ounces cream cheese, room temperature
- 1 1/2 cups Pace ® Picante Sauce, medium
- 1 1/2 cup shredded cheddar, divided
- 1 cup shredded Monterey jack
- 1 cup shredded Colby jack
- 1 tsp cumin
- 1 1/2 Tbl chili powder
- 1 1/2 tsp kosher salt
- 2 tsp chopped cilantro (optional)
- Sour cream for garnish
- Tortilla chips
- In a bowl mix together the cream cheese, salsa, cilantro, green onions, cheddar and chicken until well combined.
- Line a cutting board with a large piece of plastic wrap, about double the size of the flatbread.
- Place the flatbread down on the plastic wrap with the long side facing you.
- Scoop out 1 ½ cups of mixture onto the flatbread spreading evenly just to the ends. Add more if needed. The mixture shouldn’t be heaping but should cover the entire area in about a 1/4” thick layer.
- Starting at the edge closest to you, roll up the edges up and over the filling like a jelly roll rolling in a tight and even roll.
- Pick up the wrap and place seam side down on the plastic wrap edge closest to you and roll, wrapping up the roll tightly. Twist the edges to seal.
- Repeat this for the remaining flatbreads/filling.
- Chill the rolls in the fridge for 2-3 hours.
- To serve, using a serrated knife, cut the roll into 1/2” pinwheels.
- Can be made up to 2 days in advance prior to cutting.
- Preheat the oven to 350F, rack in the middle.
- In a large bowl mix together the refried beans, white beans, cream cheese, cumin, chili powder, cilantro and salt.
- Add in the picante sauce and mix in.
- Last, add in 1 cup of cheddar, Monterey jack and Colby jack; gently combining. Taste for seasoning.
- Pour the mixture into a 1 1/2-2qrt casserole dish; spreading evenly.
- Bake for 20-25 minutes or until the mixture starts to bubble around the edges.
- Remove from the oven, garnish with the sour cream and remaining cheddar cheese.
- Serve with tortilla chips.