Ingredients
- 6 ounces cream cheese, at room temperature
- 4 ounces chevre cheese (mild, such as Montrachet)
- 1 clove garlic, minced
- 3 scallions, trimmed and minced
- 1 can (4 ounces) chopped green chiles
- 18 grams oil-packed sun-dried tomatoes (6 tomatoes, drained but oil reserved, thinly sliced into slivers)
- 1/3 cup pitted black olives, minced
- 4 ounces Monterey Jack cheese, shredded
- 125 grams cooked chicken breast (finely diced, 1 cup cooked white chicken meat)
- 3 tablespoons minced cilantro (fresh coriander)
- 2 teaspoons chili powder (buy good quality)
- Cayenne pepper, to taste
- Salt, and taste
- 14 large (20 ounces) flour tortillas (10-inch)
How to Make
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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.
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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.
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Step 3: Repeat the process with the remaining tortillas and cheese mixture.
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Step 4: Refrigerate at least for 2 hours.
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Step 5: Preheat oven to 400-degrees Fahrenheit.
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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.
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Step 7: Bake in the oven until puffed and lightly browned, 12 - 15 minutes.
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Step 8: Let cool a minute or two and serve.
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Step 9: Makes 9 dozen.
We hope you enjoy this recipe!
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