Mexicanspirals Recipes

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MEXICAN SPIRALS



Mexican Spirals image

Quick little appy that disappears fast. Cooking time does not include chilling time. You can add a dash of hot sauce for more heat.

Provided by conniecooks

Categories     Spreads

Time 30m

Yield 60 pieces

Number Of Ingredients 11

1 (3 ounce) package cream cheese, at room temperature
1/4 cup cilantro
2 teaspoons ground cumin
1 cup cooked chicken breast
1/2 large red pepper
1/2 jalapeno pepper
1 cup monterey jack cheese, grated
salt
6 large tortillas
sour cream, for dipping
salsa, for dipping

Steps:

  • Gently pulse cream cheese, cilantro, cumin, Chicken, red pepper, and jalepeno in food prosessor until finely chopped.
  • Fold in grated cheese.
  • Season to taste with salt.
  • Spread on tortillas, and roll up tightly, wrap in plastic wrap and refrigerate at least 2 hours.
  • Preheat oven to 350°F.
  • Cover cookie sheet with silpat or foil treated with cooking spray.
  • Slice tortillas diagonally 1/2 inch thick and place on sheet.
  • Brush with oil and bake 12 -15 min or until light golden.
  • Serve hot with sour cream and salsa for dipping.

Nutrition Facts : Calories 52.8, Fat 2.1, SaturatedFat 0.9, Cholesterol 5.2, Sodium 88.6, Carbohydrate 6, Fiber 0.4, Sugar 0.3, Protein 2.2

MEXICAN SPIRALS



Mexican Spirals image

Thought these sounded good, similar to a beef spiral I posted,except these are baked. (from the local newpaper)

Provided by Derf2440

Categories     Lunch/Snacks

Time 2h25m

Yield 5 dozen spirals

Number Of Ingredients 10

8 ounces cream cheese
1 cup diced cooked chicken
1/4 lb monterey jack cheese, shredded
1/4 cup chopped fresh coriander or 1 teaspoon dried coriander
2 tablespoons diced fresh jalapeno peppers or 2 tablespoons diced canned jalapeno peppers
2 teaspoons ground cumin
3 (10 inch) flour tortillas
vegetable oil
salsa
sour cream

Steps:

  • In a large bowl, combine cream cheese, chicken, monterey jack, coriander, jalapeno peppers, and cumin.
  • Spread mixture evenly over tortillas.
  • Roll up each tortilla tightly around chicken mixture.
  • Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
  • Just before serving, cut each tortilla roll into 1/2 inch slices.
  • Arrange on greased baking sheet, brush with oil, bake in 350 degree oven for 12 to 15 minutes or until lightly browned.
  • Serve hot with salsa and sour cream.

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