These scrumptious Southwest Chicken Roll-Ups are true to the region's love of spicy food and full flavor profiles and these party-appropriate appetizers certainly deliver!
2cupsdicedcooked chicken (I used rotisserie meat, diced very small)
1 10oz.can Rotelloosely drained, a bit of the juice is fine
1-2tablespoonsfinely diced jalapenoseeds and core removed (more or less to taste)
1cupcanned black beansdrained and rinsed
4burrito-size flour tortillas
Instructions
In a mixing bowl, use a hand mixer or wooden spoon to beat together cream cheese, sour cream, pepper, chili powder, and garlic salt.
Use a wooden spoon or rubber spatula to gently mix in green onions, cheddar cheese, chicken, Rotel, jalapeno, and black beans. Stir until evenly mixed.
Place each tortilla on a sheet of plastic wrap.
Spread about 1 cup of the mixture over the face of each tortilla. Roll the tortilla up tightly and wrap the plastic wrap around it to hold the shape.
Refrigerate for a minimum of one hour to allow the flavors to combine and to firm up the tortilla and mixture for slicing into pinwheels.
Slice the tortillas into ¾-1” sections. Serve.
Storage: Store in an airtight container or covered with plastic wrap in the refrigerator 2-3 days.
Notes
Roll-ups can be made up to a day in advance. Keep whole in a wrapped tortilla and wrapped in plastic wrap. Slice just before serving.
Additional optional add-ins: salsa, hot sauce, more jalapenos, corn, olives, pepper jack cheese, avocado, bacon.
Chop the chicken pretty small so that it spreads out in the mixture a makes a more uniform filling. Use leftover grilled or rotisserie chicken. You could probably even use canned chicken.