BUFFALO CHICKEN PINWHEELS
8 ounces cream cheese, softened at room temperature
1/3 cup Frank’s original hot sauce
1/4 cup crumbled Gorgonzola cheese
1 cup Colby-Jack cheese, shredded
1/4 cup green onions, finely minced
1 pound FINELY CHOPPED rotisserie chicken pieces
5 large 10 inch flour tortillas
8 ounces cream cheese, softened at room temperature
1/3 cup Frank’s original hot sauce
1/4 cup crumbled Gorgonzola cheese
1 cup Colby-Jack cheese, shredded
1/4 cup green onions, finely minced
1 pound FINELY CHOPPED rotisserie chicken pieces
5 large 10 inch flour tortillas
- In a bowl, beat cream cheese on low.
- Add in hot sauce, Gorgonzola and Colby-Jack cheeses.
- Add green onions, mixing until blended.
- Fold in shredded chicken into mixture by hand.
- Spread approximately 3/4 cup of mixture on top of one of the tortillas. Roll up tortilla TIGHTLY.
- Repeat with remaining tortillas.
- Place rolled tortillas on a plate 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.
- IF using different sized tortillas, adjust amount of buffalo chicken mixture you add to each tortilla.
- BEST results happen after chilling the rolled tortillas before slicing.
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