Chicken Quesadilla Rolls

Instructions

1. 1

   Prepare the Filling

   • In a large mixing bowl, combine the shredded chicken, 1.5 cups of the Mexican cheese blend, softened cream cheese, diced red bell pepper, diced red onion, and chopped cilantro.
   • Add the chili powder, ground cumin, garlic powder, salt, and black pepper.
   • Stir with a spatula until all ingredients are thoroughly combined and the mixture is creamy.
2. 2

   Assemble the Rolls

   • Lightly warm the tortillas in a microwave for 15-20 seconds or in a dry skillet to make them soft and pliable.
   • Lay one tortilla flat and spread approximately one-quarter of the chicken mixture evenly over the surface, leaving a 1/2-inch border around the edges.
   • Sprinkle a small amount of the remaining 1/2 cup of cheese over the filling.
   • Roll the tortilla up as tightly as you can to form a compact log.
3. 3

   Pan-Fry the Rolls

   • Heat the vegetable oil in a large, non-stick skillet over medium heat. The oil should shimmer but not smoke.
   • Carefully place two rolls in the skillet, seam-side down. Cooking the seam side first is crucial to seal the roll.
   • Cook for 5-7 minutes, turning the rolls every 1-2 minutes, until all sides are golden brown, crispy, and the cheese inside is fully melted.
   • Remove the cooked rolls and place them on a paper towel-lined plate. Repeat the process with the remaining two rolls.
4. 4

   Slice and Serve

   • Let the cooked rolls rest on a cutting board for 2-3 minutes. This allows them to set and makes slicing easier.
   • Using a sharp serrated knife, slice each roll into 1-inch thick pinwheels.
   • Arrange the quesadilla rolls on a platter and serve immediately with your favorite dips like salsa, guacamole, or sour cream.