Filling:
In large bowl, combine cream cheese, chicken, Monterey Jack
Cheese, red pepper, jalapeno peppers, cumin and salt to taste.
Spread mixture evenly over tortillas. Roll up each tortilla
tightly around chicken mixture. Wrap in plastic wrap and
refrigerate at least 2 hours or up to 24 hours.
Heat oven to 350°F. Cut each tortilla roll into ½ inch
slices. Arrange on greased baking sheet; brush with oil.
Bake for 12 to 15 minutes or until lightly browned. Serve hot
with salsa and sour cream for dipping.
Makes approximately 60 appetizers. |
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