Chicken Quesadilla Roll-Ups

Ingredients

• 2 cups cooked shredded chicken
• 4 ounces cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/4 cup green onions, thinly sliced
• 1/4 cup diced red bell pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 large flour tortillas (10-inch)
• 2 tablespoons vegetable oil
• 1/2 cup salsa, for serving
• 1/2 cup sour cream, for serving

Method

1. 1

   In a large bowl, combine shredded chicken, softened cream cheese, cheddar, Monterey Jack, green onions, and diced red bell pepper.

2. 2

   Season the chicken mixture with cumin, chili powder, garlic powder, salt, and black pepper, and stir until evenly combined.

3. 3

   Lay a tortilla flat and spread about 1/3 cup of the chicken mixture evenly over the entire surface, leaving a small border at one edge.

4. 4

   Roll the tortilla tightly into a log and repeat with the remaining tortillas and filling.

5. 5

   Place the rolled tortillas seam-side down on a plate and chill for 10 minutes to help them hold their shape.

   10:00 · Chill roll-ups
6. 6

   Slice each roll crosswise into 4 pinwheels using a sharp knife.

7. 7

   Heat vegetable oil in a 9-inch skillet over medium heat.

8. 8

   Working in batches, place pinwheels cut-side down in the skillet and cook until golden and crisp, 2 to 3 minutes per side.

   2:00 · Sear pinwheels per side
9. 9

   Transfer cooked pinwheels to a plate lined with paper towels and repeat with remaining batches, adding more oil as needed.

10. 10

    Serve warm with salsa and sour cream for dipping.