Description

These Smoky Cheesy Jalapeño Chicken Rolls are a deliciously spicy and cheesy treat perfect for any occasion. Made with shredded chicken, a blend of cream cheese and shredded cheeses, and finely chopped jalapeños, all wrapped in soft flour tortillas and baked until golden and crispy. They are an excellent appetizer or snack, served with a zesty ranch and hot sauce dipping sauce.

Ingredients

Scale

Chicken Filling

2 lbs boneless, skinless chicken breasts (or thighs), cooked and shredded
1 cup cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
2-3 jalapeños, finely chopped (seeds removed for less heat)
1 tablespoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste
1 tablespoon fresh cilantro, chopped (optional)

Other Ingredients

8 large flour tortillas
1 tablespoon olive oil or melted butter (for brushing)
1/4 cup ranch dressing
1 tablespoon hot sauce (optional for extra heat)

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Prepare the Chicken Filling: In a large bowl, combine the shredded cooked chicken, cream cheese, shredded cheddar cheese, shredded mozzarella cheese, finely chopped jalapeños, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated. For a fresh touch, add chopped cilantro if desired.
Assemble the Rolls: Lay out the flour tortillas flat on a clean surface. Evenly spread a generous amount of the chicken mixture across each tortilla, leaving about a 1-inch border around the edges to help with rolling.
Roll the Tortillas: Carefully roll up each tortilla tightly to enclose the filling, ensuring none spills out during baking.
Brush with Oil or Butter: Place the rolled tortillas seam side down on the prepared baking sheet. Lightly brush each roll with olive oil or melted butter, which helps them crisp beautifully in the oven.
Bake the Chicken Rolls: Bake in the preheated oven for 20-25 minutes, or until the rolls turn golden brown and the filling is hot and bubbly. For an extra crispy exterior, broil the rolls for an additional 2-3 minutes, watching closely to avoid burning.
Prepare the Dipping Sauce (Optional): While the rolls bake, mix ranch dressing with hot sauce in a small bowl to create a spicy dipping sauce. Adjust the hot sauce amount based on your preferred heat level.
Serve: Let the rolls cool for a few minutes after baking. Serve warm with the prepared dipping sauce on the side for enhanced flavor.

Notes

Remove jalapeño seeds to reduce the heat level.
Use bone-in chicken for extra flavor, then shred once cooked if preferred.
Substitute flour tortillas with gluten-free tortillas for a gluten-free option.
Add extra cheese on top before baking for a cheesier crust.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven for best crispness instead of microwave.