4 oz. block of cream cheese, softened
1/2 cup chopped cooked chicken
2 tbsp. grated Monterey Jack cheese (I add a little more)
2 tbsp. finely chopped red pepper
2 tbsp. finely chopped green pepper
1 tsp. chopped fresh parsley or 1/2 tsp. dried parsley flakes
1 tsp. chili powder
1/8 tsp. salt
2 flour tortillas (9 inch)
Combine first 8 ingredients in medium bowl. Makes about 2 cups.
Spread about 1 cup filling evenly on 1 tortilla, almost to edge. Roll up tightly, jelly roll style. Repeat with remaining filling and tortilla. Wrap rolls with plastic wrap. Chill for 2 hours. Discard plastic wrap. Trim about 1/2 inch form both ends of each roll. Cut each roll into 1/2 inch slices, for a total of about 32 slices. Serves 4.
If you would like to serve these warm...
Arrange slices, cut-side dwon, on greased baking sheet. Lightly brush top of each with cooking oil. Bake at 350 for 10-12 mins, until edges are golden.
I have only had them chilled..and they are so delicious!