INGREDIENTS:
- 1 pkg (250g) Philadelphia Cream Cheese
- 1 Cup Grated Monterey Jack Cheese
- 1/3 Cup Finely Chopped Red Pepper
- ¼ Cup Finely Chopped Jalapeno Peppers
- 2 Tsp Ground Cumin
- 2 (10 inch) Flour Tortillas
- Vegetable Oil
DIRECTIONS:
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.