Mexican Spirals

.

8 oz. xream cheese, softened

1 cup diced cooked chicken

� lb. Monterey Jack cheese, shredded

� cup chopped fresh coriander

2 tbsps. diced fresh or canned jalapeno peppers

2 tsps. ground cumin

salt

4 10-in. flour tortillas

vegetable oil

salsa and sour cream to serve

.

In a large bowl, combine cream cheesem chicken, Monterey Jack, coriander, jalapeno peppers, cumin and salt to taste.

Spread mixture evenly over tortillas. Roll up each tortilla tightly around chicken mixture. Wrap tightly in plastic wrap and refridgerate for at least 2 hours or up to 24 hours.

Just before serving, cut each tortilla roll into �-in. slices. Arrange on greased baking sheet; brush with oil. Bake on 350*F oven for 12 to 15 mins or until lightly browned. Serve hot with salsa and sour cream for dipping.

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