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Baked Chicken Jalapeno Popper Flautas
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Ingredients:
1 Rotisserie Chicken, deboned and shredded
8 oz Cream Cheese, softened
2-3 Jalapenos, finely chopped
1 Tsp Salt
1 Tsp Cumin
1 Tsp Garlic Powder
1 1/2 Cups Mexican Cheese Blend, shredded
16 Flour Tortillas
Cooking Spray
Queso or Guacamole, for dipping and serving
Directions:
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Generously spray with cooking spray.
Add the chicken, cream cheese, chopped jalapenos, salt, cumin, garlic powder, and cheese to the bowl of a stand mixer. Mix until well combined. Alternately, you can mix by hand.
Lay out the 16 tortillas. Divide the mixture evenly between the tortillas.
Roll each tortilla tightly and place on the baking sheet, seam side down. Spray the top of each tortilla with cooking spray.
Bake for 15-17 minutes or until the tortilla start to turn golden brown and are crisp on the outside.
Remove from the oven and transfer to a serving platter. Serve warm with fresh guacamole or melted queso on the side for dipping. Enjoy!
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Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Generously spray with cooking spray.
Add the chicken, cream cheese, chopped jalapenos, salt, cumin, garlic powder, and cheese to the bowl of a stand mixer. Mix until well combined. Alternately, you can mix by hand.
Lay out the 16 tortillas. Divide the mixture evenly between the tortillas.
Roll each tortilla tightly and place on the baking sheet, seam side down. Spray the top of each tortilla with cooking spray.
Bake for 15-17 minutes or until the tortilla start to turn golden brown and are crisp on the outside.
Remove from the oven and transfer to a serving platter. Serve warm with fresh guacamole or melted queso on the side for dipping. Enjoy!
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