Tortilla Spirals Sabrosas
Recipe: #24484
July 24, 2016
Categories: Cheese, Appetizers, Mexican, Southwest, Cinco de Mayo, Oven Bake, Low Fat, Cream Cheese, more
"These versatile, Mexican morsels are fun to make and great to nibble. Once made, they can be stored in the refrigerator up to a week or even frozen. Omit the chicken if a vegetarian version is preferred, and adjust the hotness to your taste with the cayenne pepper. These are celebrated party fare, though they can be well enjoyed to accompany a steaming bowl of soup. Source: Chef, Sarah Leah Chase"
Original is 15 servings
Ingredients
Nutritional
- Serving Size: 1 (86 g)
- Calories 221.2
- Total Fat - 6.1 g
- Saturated Fat - 3.3 g
- Cholesterol - 34.8 mg
- Sodium - 205.1 mg
- Total Carbohydrate - 29.9 g
- Dietary Fiber - 5 g
- Sugars - 1.1 g
- Protein - 14 g
- Calcium - 258.9 mg
- Iron - 1.8 mg
- Vitamin C - 19.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Beat the cream cheese and chevre together in a mixing bowl until smooth. Beat in all the remaiing ingredients except the tortillas and oil from the sun-dried tomatoes.
Step 2
Spread 1 tortilla with a generous 2 tablespoons of the cheese mixture. Top with a second tortilla and spread in the same fashion with the cheese mixture. Roll up to 2 tortillas like a jelly roll and wrap in plastic wrap.
Step 3
Repeat the process with the remaining tortillas and cheese mixture.
Step 4
Refrigerate at least for 2 hours.
Step 5
Preheat oven to 400-degrees Fahrenheit.
Step 6
Cut each tortilla roll into 1/2-inch slices and place cut sides up on a nonstick baking sheet. Brush the top of each with a little oil from the sun-dried tomatoes.
Step 7
Bake in the oven until puffed and lightly browned, 12 - 15 minutes.
Step 8
Let cool a minute or two and serve.
Step 9
Makes 9 dozen.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the best flavor, use freshly cooked chicken breast instead of canned or pre-cooked.
- If you prefer a spicier dish, add more chili powder or cayenne pepper to taste.
- Replace the cooked chicken breast with cooked lentils for a vegetarian version. This substitution provides a high-protein, plant-based alternative without sacrificing flavor or texture.
- Replace the Monterey Jack cheese with vegan cheese for a vegan version. This substitution provides a dairy-free option while still delivering a creamy, cheesy flavor.
Vegan Variation Omit the cream cheese, chevre cheese, Monterey Jack cheese, chicken, and oil-packed sun-dried tomatoes. Substitute vegan cream cheese and vegan cheese shreds, and use vegan-friendly oil instead of the oil from the sun-dried tomatoes.
Mexican Street Corn Salad - This creamy, flavorful salad is the perfect side dish to the Tortilla Spirals Sabrosas. It is made with sweet corn, mayonnaise, cheese, and spices, and is sure to add some extra flavor to your meal!
Cilantro Lime Rice: This flavorful rice dish is a great accompaniment to the Mexican Street Corn Salad. It is made with long-grain white rice cooked in a flavorful broth of cilantro, lime juice, garlic, and spices. It adds a delicious zesty flavor to the meal and is sure to be a hit with your guests!
FAQ
Q: How long can I store the Tortilla Spirals Sabrosas?
A: The Tortilla Spirals Sabrosas can be stored in the refrigerator up to a week or even frozen.
Q: What is the best way to prepare Tortilla Spirals Sabrosas?
A: The best way to prepare Tortilla Spirals Sabrosas is to bake them in the oven at 375°F for 10-12 minutes or until golden brown.
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Fun facts:
The Mexican dish of Tortilla Spirals Sabrosas is believed to have originated from a recipe by the renowned Mexican chef, Sarah Leah Chase. She was the first to combine cream cheese and chevre cheese in a Mexican dish.
The Monterey Jack cheese used in Tortilla Spirals Sabrosas is a popular cheese in Mexican cuisine. It is believed to have been invented by an Irish immigrant named David Jacks in the late 19th century in Monterey, California.