Shelly's Recipe

CHEESY BAKED TEX-MEX PINWHEELS

Category: Roll Ups / Pinwheels

4 (10 inch) flour tortillas
8 oz. cream cheese, softened
1 cup finely diced cooked rotisserie chicken
1/3 lb. pepper jack cheese, shredded
1/4 cup cilantro, chopped
1/3 cup minced green onion
3 tsp ground cumin
1/4 freshly shredded parmesan cheese
Cooking Spray, as needed

Filling: In a mixing bowl, stir together the cream cheese, diced chicken, pepper jack, cilantro, green onion, and cumin. Divide mixture evenly over your tortillas, spreading to the edges of each tortilla. Roll as tightly and firmly as possible, and wrap each rolled tortilla individually with plastic wrap. Refrigerate at least two hours.

Preheat oven to 350. Remove rolls from refrigerator, slice into 1/2 inch slices, and place cut-side-down on a parchment lined baking sheet. Spray with nonstick cooking spray, sprinkle parmesan over evenly, and bake 13-15 minutes, or until cheese is melted and pinwheels are a bit browned. Serve with fresh pico de gallo, guacamole, and sour cream for dipping.

Make Ahead: Simply assemble all the way and then freeze them in individual pieces, if you like, and simply pop them in the oven frozen. You'll need to add a few extra minutes cooking time. You can also leave them in the fridge, all sliced up and ready to go, and simply bake as you go.

These also taste great cold or at room temperature... so if you don't feel like baking them you don't have to!

Makes 4 dozen rolls.