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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

SOUTHWESTERN FIESTA CHICKEN SALAD SPIRALS Recipe

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This recipe for SOUTHWESTERN FIESTA CHICKEN SALAD SPIRALS is from FRUIT OF THE JOYFUL SPIRIT, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 12-oz. Can White Meat Chicken, Drained
1 8-oz pkg. Cream Cheese, Softened
1 4-oz Envelope Fiesta Ranch Dressing Mix
1/4 c. Roasted Red Bell Peppers, Chopped*
1/4 c. Ripe Black Olives, Chopped
1/4 c. Onion, Diced
2 T. Jalapeno Pepper, Diced**
1/2 c. Cheddar & Monterey Jack
Finely Shredded Cheese
2 T. Fresh Cilantro, Chopped (Optional)
1/2 tsp. Black Ground Pepper
6-8 8" Flour Tortillas

Directions:
Directions:
*(NOTE: I use a 12-ounce jar of Mt. Olive brand. **Mt. Olive brand of pickle slices or jalapeno. Drain roasted red peppers, olives and jalapeno pepper slices well: finely chop each. In a large mixing bowl, add chicken to softened cream cheese and then add Fiesta Ranch Mix. Add all remaining ingredients and mix until spreadable consistency. You may want to soften tortillas to make it easier to roll. On cutting board, spread chicken/cream cheese mixture in thin layer to edges of tortilla. Starting on one side, roll up each tortilla. Place in covered container and chill 1 hour. Remove from refrigerator and then with a sharp knife, cut each roll into slices as thick or thin as you like. Generally I get 8-12 slices per roll discarding the rough ends. To Serve: arrange spirals onto round plate in a layered spiral pattern. Recipe can be doubled for larger events.

 

 

 

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