Creamy Avocado & White Bean Wrap

2 tablespoons cider vinegar

1 tablespoon canola oil

2 teaspoons finely chopped canned chipotle chile in adobo sauce, (see Note)

1/4 teaspoon salt

2 cups shredded red cabbage

1 medium carrot, shredded

1/4 cup chopped fresh cilantro

1 15-ounce can white beans, rinsed

1 ripe avocado

1/2 cup shredded sharp Cheddar cheese

2 tablespoons minced red onion

4 8- to 10-inch whole-wheat wraps, or tortillas

Preparation

1.Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.

2.Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.

3.To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Tips & Notes

Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep at least 2 weeks in the refrigerator or 6 months in the freezer.

Stuffed Jalepenos.

Ok so after the Auntious posted her recipe for stuffed jalepenos it made me think of one of our favorite appetizers called La Bomba's they are jalepenos stuffed with cheese bacon and a whole shrimp. I decided to look and see if I could find a recipe that was kind of like them to try and I found a recipe but I modified it a bit and this is what I came up with.

12 oz softened cream cheese
4 oz shredded pepper jack cheese
4 oz shredded cheddar cheese
3-4 pieces of bacon crisped and chopped
1-2 c flour
1-2 c milk
1-2 c bread crumbs
15-20 large jalepenos halved and seeded

Combine the first 4 ingredients. Stuff your jalepenos with this mixture. Dip the stuffed jalepenos in milk and then roll in flour covering them completely. Let them rest for 10 minutes. Dip them in the milk again and roll them in the bread crumbs. Let them rest for 10 minutes. Dip them again in milk and roll again in bread crumbs, making sure it is completely covered. Place on baking sheet and bake at 350 for 20-25 minutes. If you want to give them a crisp outer cover you can either spray them with Pam before putting them in the oven or you can deep fry them for a couple of minutes after taking them out of the oven.

These are great served with ranch! I didn't stick the shrimp in them but it would be so easy to do. They are a little spicy so you can always cut out the pepper jack and just use cheddar or whatever other type of cheese you would like.

The resting time in between the steps is crucial! Also please remember to wear gloves when handling the peppers!

Easy-Cheesy Stuffed Jalapenos

8 ounces Monterey Jack cheese, cut into 2 x 1/2 x 1/4-inch strips
15 jalapeno peppers, halved lengthwise and seeded
1/4 cup dry bread crumbs
1/4 cup real bacon bits

Be VERY careful when you handle jalapeno peppers.  Use gloves and be sure to NOT touch your eyes

Place a cheese strip in each pepper half; sprinkle with bread crumbs and bacon. Grill peppers, covered, over medium-hot heat for 4-6 minutes or until peppers are tender and cheese is melted.