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LOCATION: Recipes >> Dips >> Chicken Tortilla Spirals

Print this Recipe    Chicken Tortilla Spirals

8 oz cream cheese, at room temperature
1 clove garlic, minced
3 scallions, chopped finely
1 can green chiles (4 oz), chopped and drained
8 sundried tomatoes, thinly slivered
6 oz Monterey Jack cheese, shredded
2 chicken breast halves, cooked and diced
3 TB chopped fresh cilantro
2 teas chili powder
cayenne pepper to taste
8 to 10 large (10-inch) flour tortillas

Beat the cream cheese until smooth. Beat in all remaining ingredients,
except tortillas. (If you prefer a more smooth filling, you can
do the above step in a food processor, but add the chicken last so
it isn't too finely diced.) Spread 1 tortilla with a generous 2
tablespoons of the mixture. Top with a second tortilla and spread
2 more tablespoons of the mixtures. Roll up the two tortillas
tightly in jellyroll fashion. Wrap in plastic wrap. Repeat the
process with the remaining tortillas and mixture. Refrigerate at
least two hours and up to one week.

Preheat oven to 400 degrees. Cut each tortilla roll into 1/2 inch
slices and place cut sides up on a nonstick cookie sheet. Believe
me, I know...) Brush the top of each with a little oil from the
sundried tomatoes (or olive oil). Bake in the oven until lightly
browned, about 12 to 15 minutes.

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