Creamy Chicken Spirals Food

MEXICAN SPIRALS

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.

PESTO CHICKEN SPIRALS

Steps:

• Flatten chicken thighs.
• MAKE PESTO: Microwave oil and garlic together on HIGH 40 seconds; process with basil through pepper in a food processor.
• Spread about 1 tsp pesto down center of each thigh, leaving a ¼-inch border on short ends.
• Starting at a short end, roll each thigh up with pesto inside and secure with a toothpick.
• Arrange rolls ½ inch apart, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray.
• Bake at 375° until a cooking thermometer registers 170° (about 30 minutes), turning rolls after 15 minutes.
• IMPORTANT: Cool, transfer to a covered container and refrigerate overnight.
• Remove toothpicks and cut each roll crosswise into 1/4-inch-thick slices.

SOUTHWESTERN CHICKEN SPIRALS

Steps:

• Drain roasted red peppers very well, pressing between paper towels to remove all excess moisture and chop.
• In a large bowl, stir together chopped roasted peppers, chicken, cream cheese, dressing mix, olives, onion, chilies, cilantro, and pepper.
• Cover and chill at least 2 hours.
• Stir pine nuts, if desired, into chicken mixture and spoon evenly over tortillas, spread and roll up.
• Serve whole, cut in half, or sliced in smaller pieces for appetizers.