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| Southwestern Chicken Roll-ups |
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Southwestern Chicken Roll-ups
1.5 lbs boneless, skinless chicken breasts
1 can rotel diced tomatoes, drained 12 oz cream cheese, softened 1 cup shredded mild cheddar or sharp cheddar cheese 1 clove garlic, minced 3 tsp chili powder 1 tsp cumin
1/2 teaspoon garlic salt
6 green onions, using both white and green parts, chopped
1/4 cup fresh cilantro, finely chopped
1 teaspoon kosher salt (more or less to taste)
6 to 10 flour tortillas ( I use spinach and herb and jalapeno cheddar for more flavor)
Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and chop in a food processor. In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well combined. Add cooled chicken and stir together. Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1" thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve. |
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| Chocolate Croissants Chocolate Croissants 8 tablespoons of Nutella 1 can of crescents butter powdered sugar Unroll the crescents and then spoon on a layer of nutella, starting at the widest end of the croissant. Do not spoon layer onto edges of croissants. Follow directions on package of croissants and then remove from oven. Brush with butter and sprinkle with powdered sugar if desired. Enjoy! |
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