Cream Cheese And Jalapeno Tortillas

JALAPENO CREAM CHEESE CHICKEN ENCHILADAS



Jalapeno Cream Cheese Chicken Enchiladas image

One of my favorite local Mexican restaurants serves a dish with jalapeno cream cheese and shredded chicken that is to die for. I had been experimenting with dishes that contained those two ingredients and came up with this!! It is absolutely to die for and I get nothing but rave reviews from people who try it! Give it a whirl... I promise your taste buds won't regret it. :-)

Recipe From allrecipes.com

Provided by baumanns

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 7

Number Of Ingredients 16

3 skinless, boneless chicken breast halves
1 teaspoon cayenne pepper
½ teaspoon garlic powder
salt and ground black pepper to taste
2 tablespoons butter
1 large onion, minced
2 jalapeno peppers, seeded and minced (wear gloves)
1 (8 ounce) package cream cheese
1 tablespoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon ground cumin
1 (28 ounce) can green enchilada sauce
7 flour tortillas
8 ounces shredded Monterey Jack cheese, divided
Calories583.5 calories
Carbohydrate38.4 g
Cholesterol122.9 mg
Fat35.5 g
Fiber4.3 g
Protein28.7 g
SaturatedFat20.2 g
Sodium598.8 mg
Sugar1.7 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
  • Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.
  • Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
  • Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.
  • Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.

JALAPENO TORTILLA WRAPS



Jalapeno tortilla wraps image

Make and share this Jalapeno tortilla wraps recipe from Food.com.

Recipe From food.com

Provided by papergoddess

Categories     < 15 Mins

Time 15m

Yield 30 pieces

Number Of Ingredients 4

8 ounces cream cheese (you can use lite)
3 -4 tablespoons jalapenos
3 -4 tablespoons jalapenos, liquid
flour tortilla

Steps:

  • combine jalapenos and liquid with softened cream cheese.
  • Blend with hand mixer.
  • Spread on flour tortillas and roll up.
  • Refrigerate for a few hours, then cut into 1 1/2 inch pieces.
  • I put a dish of salsa in the center of the plate for dipping.

JALAPENO POPPER QUESADILLAS



Jalapeno Popper Quesadillas image

This is a great alternative to deep-fried jalapeno poppers that's much easier to make and healthier too. Slice into small wedges to use as an appetizer, or enjoy as light meatless Monday dinner.

Recipe From allrecipes.com

Provided by laurieish

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 2

Number Of Ingredients 6

6 jalapeno peppers - stemmed, seeded, and halved lengthwise
1 tablespoon butter, softened
2 (10 inch) flour tortillas
2 tablespoons cream cheese, softened
½ cup shredded Mexican cheese blend
3 tortilla chips, crushed, or more to taste
Calories472.8 calories
Carbohydrate41.4 g
Cholesterol63.5 mg
Fat27.8 g
Fiber3.4 g
Protein15.2 g
SaturatedFat15.8 g
Sodium797.5 mg
Sugar2.8 g

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Arrange jalapeno peppers, cut-side down, on the prepared baking sheet.
  • Broil jalapeno peppers in the preheated oven until skins are bubbling and blackened, 10 to 15 minutes. Immediately place peppers in a resealable plastic bag; seal. Allow peppers to steam in bag to help loosen skins, about 20 minutes. Carefully open bag, pull skins off peppers, and chop peppers.
  • Spread half the butter onto 1 side of each tortilla. Spread half the cream cheese onto the other side of each tortilla. Sprinkle half the jalapeno peppers, half the Mexican cheese blend, and half the tortilla chips over the cream cheese-side of each tortilla. Fold each tortilla in half over the fillings with butter-side on the outside.
  • Heat a skillet over medium-low heat; cook 1 quesadilla in the hot skillet until golden brown, 2 to 3 minutes per side. Repeat with second quesadilla.

CREAM CHEESE AND JALAPENO TORTILLAS



Cream Cheese and Jalapeno Tortillas image

Make and share this Cream Cheese and Jalapeno Tortillas recipe from Food.com.

Recipe From food.com

Provided by Christine Bettiga

Categories     Cheese

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

16 ounces cream cheese, softened
12 large flour tortillas
1/2 jar pickled jalapeno chili, diced (nacho ones)
1 small serrano pepper, finely minced (optional)
4 green onions, finely diced (tops too)
1/4 teaspoon garlic salt
1/4 teaspoon Season-All salt
4 slices deli peppered turkey breast, finely chopped
1 -4 tablespoon pickled jalapeno juice

Steps:

  • Mix together jalapenos, turkey, onion, and seasonings. Add serrano pepper, if you want these spicy.
  • Blend in softened cream cheese, add jalapeno juice to thin cream cheese.
  • Spread the mixture in a thin layer on each tortilla.
  • Roll up tortillas.
  • Place rolled up tortillas back into the plastic tortilla bag.
  • Secure bag with a twisty tie.
  • Refrigerate overnight.
  • Slice rolls into 1/4 inch pieces and you are ready to serve.
  • The rolls can be frozen and sliced before serving.

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