Directions
- 1Mash the room temperature softened cream cheese until it's nice and smooth.
- 2Add in a quarter cup of your favorite salsa.
- 3Add one tablespoon of fresh lime juice.
- 4Add half a teaspoon of cumin.
- 5Add half a teaspoon of chili powder.
- 6Add half a teaspoon of onion powder.
- 7Add two cloves of minced garlic.
- 8Add three tablespoons of fresh chopped cilantro and two diced scallions to the bowl.
- 9Add two cups of cooked, seasoned, shredded chicken breast.
- 10Add one cup of freshly grated pepper jack cheese.
- 11Mix all together until it's fully incorporated.
- 12Take three tablespoons of the chicken mixture and lay it on the lower third of the tortilla, leaving a little bit of the border bare.
- 13Roll it up nice and tight.
- 14Transfer the rolled tortillas to a baking sheet.
- 15Baste the tortillas with a little bit of olive oil or spray them with non-stick spray.
- 16Sprinkle the tops with some coarse salt.
- 17Bake at 425 degrees for 15 to 20 minutes until they're golden and crisp.
Ingredients
- 3 ounces room temperature softened cream cheese
- 0.25 cup salsa
- 1 tablespoon fresh lime juice
- 0.5 teaspoon cumin
- 0.5 teaspoon chili powder
- 0.5 teaspoon onion powder
- 2 cloves minced garlic
- 3 tablespoons fresh chopped cilantro
- 2 diced scallions
- 2 cups cooked, seasoned, shredded chicken breast
- 1 cup freshly grated pepper jack cheese
- 12 flour tortillas
- olive oil
- coarse salt
Equipment
bowlwooden spoonknifecutting boardbaking sheetbasting brushtongs
Tips
- If you hate cilantro, use parsley instead.
- If you don't like any spice, you can replace pepper jack cheese with Monterey Jack, Cheddar, or a mixture of the two.
- Don't skip basting with olive oil or spraying with non-stick spray.
- Don't skip sprinkling the tops with coarse salt.
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