Spicy Chicken Tortilla Roll Ups

Let me just start by saying, these things are A-MAZING!  One of the tastiest appetizers I’ve had since discovering Buffalo Chicken Dip!  I made this for two holiday gatherings this week, everyone loved them and they were gone in a flash!

Here’s a link to the original recipe I found on Pinterest: Spicy Chicken Tortilla Roll-Ups.  These were super easy to make and I pretty much followed the recipe exactly.  When I made it a second time, I decided to add corn (the picture of this recipe is from the first time I made them and doesn’t have corn).  I’m thinking about adding black beans to the recipe the next time I make it (black beans might be a great substitute for chicken if you’d like to make a meat-free version).  Pepper Jack cheese might also be a great addition as well…this is such a simple and versatile recipe that I think there’s tons of variations possible.  No matter what, it’s fantastic and I will be making this recipe again and again!!

Here’s the recipe for Spicy Chicken Tortilla Roll-Ups: 


1.5 pounds boneless, skinless chicken breast

1 can Ro-Tel diced tomatoes, drained

1 large container of softened cream cheese (13.5 oz size)-you could probably use light cream cheese if you’d like to lighten it up a bit; I don’t think you’d lose any flavor.

1 cup shredded sharp cheddar cheese

1 clove garlic, minced or grated

3 teaspoons chili powder, divided

2 teaspoon cumin

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic salt

Salt, to taste

1/4 cup chopped cilantro, about a small handful

6 scallions, white and green parts, chopped

About 3/4 cup canned corn, drained.  I used about 3/4 of the can of corn

6-8 large flour tortillas-I used spinach tortillas and jalapeno cheddar tortillas;  I think the jalapeno cheddar tasted best but having the different colored tortillas looked nice for presentation.  I would recommend using flavored tortillas if you can; I think plain tortillas would take away from the flavor and presentation.

Season the chicken breasts with salt, one teaspoon of cumin, and one teaspoon of chili powder.  Place the chicken in a skillet and add one cup of water.  Cover and cook on medium-high heat until cooked through; this took about 15-20 minutes.  Keep an eye on the chicken while it cooks; if the water cooksout of the pan you may need to add a little extra.

Once the chicken is cooked, remove it from the pan.  Allow the meat to cool until it is cool enough to handle, and shred it with two forks.

In a large mixing bowl, combine the cream cheese, drained Ro-Tel tomatoes, cheese, 2 teaspoons of chili powder, one teaspoon of cumin, garlic salt, cayenne pepper, garlic, cilantro, onion and corn and combine until mixed well.  Add the chicken to the cheese mixture and stir to combine.

Spread the filling out evenly among the center of the tortillas.  Be sure to spread a thin layer and leave the edges clean. Roll the tortillas up tightly, but do not fold the ends of the tortilla as you would when preparing a burrito, just leave the ends free.   Using a sharp knife, slice the tortillas into one inch slices and transfer to a serving platter.  You won’t be able to use the ends of the tortilla, so the best part is that you’ll have to just eat them!

If you are making these ahead of time, you can refrigerate the filling until you are ready to prepare the roll ups.  I wouldn’t prepare the roll ups the night before as this could make the tortillas dry or soften.  I made the filling the night before, and the roll ups an hour or so before serving.



Creamy Garlic Mashed Potatoes with Rosemary and Thyme

I know, I know…it’s been awhile.  People have been asking me if I’m still working on my blog because it’s been so long since I posted a recipe.  Which is a real compliment in my opinion, because it means people are actually reading it!  So, I’m sorry I’ve been off my game as of late; it’s been a busy month.  But the good news is, I have a BUNCH of stuff to post!

This year we went back to our hometown of Sacramento to spend Thanksgiving.  It was nice spending time with family and friends we haven’t seen in awhile.  It was also nice to experience Fall again.  You see, here in the desert of Arizona, we don’t get much in the way of Fall weather.  Don’t get me wrong, I love the fact that it’s 75 degrees in December; I’ve grown very accustomed to the beautiful Phoenix weather (well, most of it.  Summer is a different story).  But it was nice to see all the leaves changing color, and  to feel the cold  brisk fall air again.

Thanksgiving dinner was at my mother-in-law’s house, and it was definitely a feast!! Lots of good food, and of course, great company.  My mother in law and I found a recipe for mashed potatoes that we thought we would try out for Thanksgiving dinner.  We bought all the ingredients, then I realized as I was getting ready to prepare them on Thanksgiving day that the recipe was actually for au gratin potatoes-oops!! But not to worry, I improvised and came up with a pretty tasty mashed potato recipe!!

These mashed potatoes have horseradish in them…that’s right, horseradish.  I originally wanted to include that ingredient in the title, but I was afraid no one would try it!  I know horseradish can be scary, but trust me, it’s just a small amount and adds a lot of flavor!  I will also warn you that this probably isn’t the healthiest recipe, but you could substitute butter with chicken stock or extra milk/buttermilk.

This is a large recipe for a big party, so if you’re only making it for 2-4, you might want to halve the recipe, unless you want a lot of leftovers (and you just might!) Here’s what you’ll need for the mashed potatoes:

1 5 lb bag  potatoes.  We used russett potatoes because we had giant amounts of them for Thanksgiving, but I think these would be really good with Yukon Gold Potatoes.  That’s how I’m going to make them next time.

2 shallots, minced

2 cloves garlic, minced (I think I might actually use 3 next time, but I like garlic)

8 tablespoons butter, plus 1 extra tablespoon to saute

1 cup buttermilk

2-3 tablespoons horseradish (start with 2, see how you like it, then add more if necessary)

1/2 cup sour cream

1/2 cup parmesan cheese

2 tablespoons fresh rosemary

2 tablespoons fresh thyme

Salt and pepper, to taste

Clean, peel and quarter the potatoes and boil in a large pot of water until the potatoes are fork tender. Add salt to the boiling water for extra flavor, if you’d like. Drain the potatoes and transfer to a large bowl or return to the boiling pot and keep the potatoes over the stove on low heat if you aren’t serving right away and want to keep them warm.

While the potatoes are boiling, melt one tablespoon of butter in a skillet over medium-high heat.  Add the shallots and garlic and saute until the onion is soft and translucent and the garlic is fragrant.  Set aside.

Add the buttermilk, butter, sour cream, shallot/garlic mix and horseradish to the potatoes and mash all ingredients together using a potato masher.  I would suggest adding the liquid ingredients a little at a time as you mash the potatoes;  we thought the consistency was just right, but  people have different tastes when it comes to consistency so better to start with less and add more.  Once you’ve finished mashing the ingredients together, add the rosemary and thyme and stir into the potatoes with a large spoon.  Add salt and pepper to taste and lastly, add the parmesan cheese and stir into the potatoes until the cheese is melted.


Happy Thanksgiving!!!

Stay tuned for another Thanksgiving recipe!!