Chicken Quesadilla Pinwheels Recipes

TORTILLA PINWHEELS

Steps:

• Spread whipped cream cheese spread evenly on tortillas. Sprinkle the green onions, black olives and chopped ham slices evenly between all ten of the tortillas. Roll tortillas up jellyroll style. Cover with plastic wrap and refrigerate for 2 hours.
• Remove from refrigerator and slice at 3/4 inch intervals. Arrange on tray and serve.

CHICKEN QUESADILLAS

Steps:

• Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.
• Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
• Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
• When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
• Cut each quesadilla into wedges and serve with Pico de Gallo.
• Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.
• Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
• Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

TORTILLA PINWHEELS

Steps:

• IN a bowl, combine the first seven ingredients until blended. Spread over tortilla. Roll up; wrap in plastic. Refrigerate for 2-3 hours or until firm. Cut into 1-in. slices. Serve with salsa.

SOUTHWEST CHICKEN TORTILLA PINWHEELS

Steps:

• Use a mixer to combine cream cheese, sour cream, diced tomatoes, garlic, and seasonings. Use a spoon to stir in cheese, green onion, olives, jalapeno (if using), and shredded chicken.
• Divide mixture between the tortillas, spreading out evenly leaving about a ½-inch border at the edge. Roll up tightly. Wrap rollups tightly in plastic wrap and transfer to the refrigerator to chill for at least an hour or until ready to serve.
• Remove from refrigerator and use a sharp knife to slice into 2-inch pieces.

CHICKEN TORTILLA PINWHEELS

Steps:

• In a medium size bowl, mix together the cream cheese, garlic powder, onion powder, creole seasoning, green onions, parsley, salt and pepper until thoroughly combined.
• Spread about 3 tablespoons each of the cream cheese mixture evenly over the 5 tortillas, leaving a 1 inch border on all sides.
• Next, layer the cream cheese mixture with shredded chicken followed by baby spinach. And sprinkle evenly each tortilla with red bell pepper and cheese. Or you can also vary the toppings by sprinkling only with bacon bits in some of the tortillas. Get creative with the stuffing variation.
• Tightly roll up each tortilla and secure with a foil wrap, place sandwich in the refrigerator for about 30 minutes, this helps to keep it in shape.
• When ready to serve, take off the wrap, using a sharp knife, slice each tortillas into 4 to 5 pinwheels or in the thickness you prefer.

BUFFALO CHICKEN TORTILLA PINWHEELS RECIPE

Steps:

• In a bowl, beat cream cheese on low and add in sauce, blue cheese, colby-jack cheese, and green onions. Beat until blended.
• Stir shredded chicken into mixture by hand.
• Spread approximately 3/4 cup of mixture on top of one of the tortillas. Roll up tortilla tightly, but without shifting the mixture too much. Repeat with remaining tortillas. Place rolled tortillas on a place and cover with plastic wrap. Refrigerate for 2-4 hours.
• Remove from refrigerator and unwrap. Slice each rolled tortillas in half and then each half into 3 slices, discarding ends. Place pinwheel slices on serving plate or tray.

CREAMY CHICKEN TORTILLA PINWHEELS

Steps:

• In a large dish combine cream cheese, sour cream, garlic powder, black pepper and salt and then stir in red onion, parsley, mozzarella cheese and shredded chicken.
• Next, spread ⅙ of the filling over a tortilla roll it up and then wrap the tortilla with plastic wrap foliage.
• Repeat the same procedure with the rest of the tortillas and filling.
• Tortillas should be left in the fridge for a few hours, before serving and then sliced into ½ inch rings

CHICKEN QUESADILLA PINWHEELS

Steps:

• Heat a large skillet over medium heat. Add a flour tortilla, blister it on 1 side then turn it over. Scatter cheese on top and cook 1 minute. Remove to cutting board. Top the tortilla with 1/4 cup salsa, spreading it gently with the back of a spoon back to edges. Top with 1/2 cup chicken, then roll tortilla into a log. Let stand a minute before cutting. Repeat with remaining ingredients. Cut pinwheels into 1/2-inch slices and arrange on platter.