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Nutrition Facts
Serving Size 1 dozen spirals 239g Recipe makes 5 dozen spirals)
Calories 424
Calories from Fat 252		(59%)
Amount Per Serving		%DV
	Total Fat 28.0g	43%
	Saturated Fat 15.6g	78%
	Monounsaturated Fat 8.9g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 91mg		30%
Sodium 546mg		22%
Potassium 225mg		6%
Total Carbohydrate 23.5g		7%
	Dietary Fiber 1.5g	5%
	Sugars 1.1g
Protein 19.7g		39%
how is this calculated?

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Mexican Spirals

Recipe #15988 | 2½ hours | 10 min prep | add private note

⁽³³⁾ RATE IT NOW Print Recipe

By: Derf
Dec 18, 2001

Thought these sounded good, similar to a beef spiral I posted,except these are baked. (from the local newpaper)

5 dozen spirals (change servings and units)

Ingredients

8 ounces cream cheese
1 cup diced cooked chicken
1/4 lb monterey jack cheese, shredded
1/4 cup chopped fresh coriander or 1 teaspoon dried coriander
2 tablespoons diced fresh jalapeno peppers or diced canned jalapeno peppers
2 teaspoons ground cumin
3 (10 inch) flour tortillas
vegetable oil
salsa
sour cream

Directions

1
In a large bowl, combine cream cheese, chicken, monterey jack, coriander, jalapeno peppers, and cumin.
2
Spread mixture evenly over tortillas.
3
Roll up each tortilla tightly around chicken mixture.
4
Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
5
Just before serving, cut each tortilla roll into 1/2 inch slices.
6
Arrange on greased baking sheet, brush with oil, bake in 350 degree oven for 12 to 15 minutes or until lightly browned.
7
Serve hot with salsa and sour cream.

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Featured Reviews for This Recipe

From: jjaring

On Jun 27, 2008

So many of my friends asked for this receipe that anytime there is an appetizer dinner someone makes this.

2 people found this review helpful

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From: Melvin'sWifey

On Apr 9, 2008

I thought these were just okay, but my husband devoured them so I'm giving 4 stars. I didn't really enjoy the coriander in it for some reason... and I usually love it. I did use diced green chilis instead of diced jalapeno as my husband asked for a mild dinner and no spices. They were super easy to put together and I used a store bought rotisserie chicken... served with a dollop of sour cream for a finger foods weeknight dinner.

1 person found this review helpful

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From: ratherbeswimmin'

On Mar 13, 2003

I served these for our appetizer supper. They were fabulous. I used dried coriander because my little herb garden is caput right now. The filling was so delicious--spicy and very zesty. I made two batches and froze one because I have a party in a few weeks and I plan on serving them. I also wanted to see how well they freeze and rethaw. We love your recipes, Dorothy and this one is another one of your greats. Thanks.

9 people found this review helpful

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From: andrea185

On Jun 28, 2008

I've actually been making this dish for a few years! I got the recipe from my mom who also cut it out of the newspaper lol! I love it and always get rave reviews from my guests and the only thing I do differently is to mix the cream cheese with the cumin and spread that and then sprinkle the other ingredients over the top. It's easier to get an even mix that way. When I cook them, I do it on parchment lined sheets and they brown beautifully. They freeze wonderfully...just slice and freeze on cookie sheets and then transfer to zip lock bags. Just add a couple of minutes to the cooking time. Super yummy!

8 people found this review helpful

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