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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I've been working on this recipe, along with the Cilantro Verde Cream Sauce, to get it to match our taste buds. These little appetizers are fantastic with the Cream Sauce, or just some extra salsa and/or guacamole. Read more . They disappear quickly (mainly because I can't stop eating them), and any leftovers even reheat very nicely. Using the pre-cooked chicken really speeds up the prep on these, if you're in need of the extra time! Ingredients:
1 tablespoon olive oil |
4 scallions, diced finely |
1/2 red bell pepper, diced finely |
1 pound boneless, skinless chicken breast, diced and fried in a tablespoon of olive oil with 2 teaspoons taco seasoning added to it (or equivalent amount of pre-packaged cooked fajita or southwestern style chicken breast strips with no breading) |
1 cup frozen corn kernels |
1 cup black beans, drained well |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed as dry as possible |
2 jalapeno peppers, cut in half, seeds removed, and diced finely |
1/2 cup fresh cilantro, chopped finely |
11/2 teaspoons ground cumin |
1/2 teaspoon chili powder |
1/2 teaspoon sea salt |
1 or 2 dashes ground cayenne pepper |
1 cup shredded mexican cheese blend |
5 or more (10 inch) flour tortillas (quantity depends on how much filling you put in a roll – i generally prefer to make them about the diameter of a half-dollar coin when rolled) |
olive oil for baking the rolls |
Directions:
1. Heat 1 tablespoon olive oil in a large pan over medium heat.
2. Stir in scallions and red pepper.
3. Cook and stir for 5 minutes, until tender-crisp.
4. Mix diced chicken into the pan with onion and red pepper.
5. Mix in corn, black beans, spinach, jalapeno peppers, cilantro, cumin, chili powder, salt and cayenne pepper.
6. Cook and stir for 5 minutes, until well blended and veggies are tender.
7. Remove from heat and stir in Mexican cheese until blended in.
8. Wrap tortillas with a clean, lightly moist cloth, and microwave on high approximately 1 minute, or until warm and pliable.
9. Spoon even amounts of the filling down the center of each tortilla.
10. Fold in ends of tortillas; flip top half of tortilla over filling, and then roll it tightly around the filling.
11. Secure each rolled tortilla with a toothpick.
12. Arrange rolls in a 9 x 13 glass dish that has been rubbed generously with olive oil (glass helps brown the rolls as they bake, and the coating of oil is needed to help it along in the browning and crisping process)...if you want to go for even more crispness, you can rub each roll with just a wee bit of olive oil before placing them in the baking dish.
13. Bake in a hot oven, 425 to 475 degrees, until rolls begin to brown (NOTE: the tortillas will usually brown on the bottom FIRST, so watch that closely so you don’t burn them). When tortilla is browned on one side, flip the rolls and brown the other side.
14. If they haven’t browned after 15 minutes in the oven, turn on the broiler and watch them very closely until the tops brown – flip and broil the other side until brown.
15. Remove from oven and cut each tortilla in half to serve (making the cut on a slant makes for a pretty presentation).
16. Serve with Cilantro Verde Cream Sauce, posted separately.
17. NOTE: These can be wrapped individually in saran wrap and frozen before baking...thaw and bake whenever you're ready for some!
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