Cream Cheese And Jalapeno Tortillas Food

JALAPENO CREAM CHEESE TORTILLA ROLL UPS

Steps:

• In a medium mixing bowl, combine cream cheese, jalapenos, cheese, bacon, chili seasoning, brown sugar and cayenne pepper (if using).
• Lay tortillas out on a clean work surface. Spoon half the cream cheese mixture onto each tortilla and smooth it out to the edges, in an even layer.
• Tightly, roll each tortilla up jellyroll style. Wrap each roll in plastic wrap and place in the fridge at least 3 hours and up to 48 hours.
• When ready to serve, cut off the uneven ends of each rollup and cut into ½-inch to 3/4-inch slices.
• Serve immediately. Store leftovers in the fridge, in an airtight container, up to two days.
• Serve with dipping sauce of your choice - Ranch dip, Tomato salsa, Queso dip or just by themselves.
• Enjoy!

CREAM CHEESE AND JALAPENO TORTILLAS

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.

JALAPENO TORTILLA WRAPS

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 CREAM CHEESE CHICKEN ENCHILADAS

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 CREAM CHEESE ROLLUPS

Steps:

• The cream cheese should be softened. If it is not put it in a microwaveable bowl and microwave for 1 minute. Stir after a minute and microwave for 30 seconds more.
• Add the ranch dressing mix and stir.
• Drain the olives and jalapenos.
• Chop the carrots, jalapeno and olives using a food processor or knife until they are finely diced.
• Add to the cream cheese mixture and mix thoroughly.
• Trim the rounded edges off the tortillas making them square.
• Lay some plastic wrap on the counter and place the tortilla on it.
• Spread the cream cheese mixture on the tortilla to an even thickness. It should be about 1/8 of an inch or so. Roll the tortilla up and wrap it in the plastic wrap.
• Gently squeeze the tortilla to even out the distribution of the cream cheese.
• Continue until all the mixture is used.
• Put the rolled up tortillas in the refrigerator for a couple of hours.
• When ready to serve remove the plastic and slice the rollups into 1/2 inch rolls. Serve with Salsa.

BAKED CREAM CHEESE JALAPENO POPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
• Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling.
• Bake until the peppers are just tender, 20 to 30 minutes.

JALAPENO CREAM CHEESE

Steps:

• Blend together softened cream cheese, mayonnaise and garlic powder until smooth and no longer lumpy. Add chopped jalapeno to cream cheese mixture and stir until just blended.
• The longer the mixture sits, the hotter it becomes.