Description
Delicious cream cheese filled jalapenos wrapped in tortillas, perfect as an appetizer or snack.
Ingredients
Scale
- 3 jalapeno peppers
- 8 oz. cream cheese (softened)
- 1 cup cheddar cheese (grated)
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1 tbsp salsa (I used Easy Blender Salsa)
- 1 cup cooked chicken (shredded)
- 4 large sandwich wraps or tortillas
Instructions
- Turn oven on to broil and place the whole jalapeno peppers onto a baking sheet.
- Place on the top rack in the oven and allow to broil for 5 to 10 minutes, flipping in the middle.
- Remove when the skins have started to blacken and peppers are slightly soft.
- Allow to cool while you prepare the rest of the ingredients.
- In a medium mixing bowl, combine the cream cheese, cheddar cheese, salt, garlic powder, cumin, salsa, and chicken.
- Once peppers have cooled to the touch, cut off the stem and slice in half the long way.
- Remove as much or as little of the seeds and membrane as you’d like; the more you remove, the more mild they will be.
- The skins will be peeling up, so remove them.
- Chop your pepper and place into the cream cheese mixture and stir to combine.
- Lay out one of the sandwich wraps and spread the cream cheese mixture over the entire thing.
- Starting on one side, roll the wrap onto itself until you are left with a cigar-shaped log.
- Place to the side, opening down, and repeat with the remaining wraps.
- Slice the ends of the wraps off so that you are left with flat ends to your logs.
- Slice in 1-inch sections and set on your serving dish.
- Serve with your favorite salsa or even guacamole and enjoy!
Notes
- For a spicier version, leave some seeds in the jalapenos.
- These wraps can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 wrap
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg