Here's another spin on the classic pinwheel recipe. These go to an entirely different level. Enjoy!
1 8 oz. block of cream cheese softened
3/4 cup sour cream
1 small red bell pepper diced
1 small jalapeno, minced (leave the seeds if you want extra heat!)
1/2 t. granulated garlic
1/2 t. ground cumin
1/2 t. chili powder
1 cup finely shredded cooked white meat chicken
2 cups of your favorite blend of Mexican or Taco seasoned shredded cheese
6 10 inch jalapeno cheddar tortillas
In a large bowl, blend first seven ingredients. Lay one tortilla out at a time. Spread a layer of the cream cheese mixture onto the tortilla all way to the edge. Sprinkle chicken and cheese over cheese mixture.
Tightly roll tortilla and wrap with plastic wrap. Continue with remaining tortillas. Place in refrigerator for at least 2 hours or overnight.
Slice in 1 inch thick pieces and serve.
You could also add chopped cilantro if you like.
1/2 t. granulated garlic
1/2 t. ground cumin
1/2 t. chili powder
1 cup finely shredded cooked white meat chicken
2 cups of your favorite blend of Mexican or Taco seasoned shredded cheese
6 10 inch jalapeno cheddar tortillas
In a large bowl, blend first seven ingredients. Lay one tortilla out at a time. Spread a layer of the cream cheese mixture onto the tortilla all way to the edge. Sprinkle chicken and cheese over cheese mixture.
Tightly roll tortilla and wrap with plastic wrap. Continue with remaining tortillas. Place in refrigerator for at least 2 hours or overnight.
Slice in 1 inch thick pieces and serve.
You could also add chopped cilantro if you like.
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