Description

These Smoky Cheesy Jalapeño Chicken Rolls are a flavorful, cheesy treat featuring tender chicken mixed with a blend of cream cheese, cheddar, and mozzarella, zesty jalapeños, and smoky spices, all wrapped in warm flour tortillas and baked to golden perfection. Perfect as a hearty appetizer or a delicious main dish, served with a creamy ranch and hot sauce dip for an extra kick.

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)

Assembly & Finishing

8 large flour tortillas
1 tablespoon olive oil or melted butter (for brushing)

Dipping Sauce (Optional)

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 mixing 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 well incorporated. If desired, fold in chopped fresh cilantro for added freshness.
Assemble the Rolls: Lay out the flour tortillas flat on a clean surface, ensuring they are ready for filling.
Spread the Filling: Evenly spread a generous amount of the chicken mixture across each tortilla, leaving about 1 inch of space around the edges to prevent filling from spilling out during baking.
Roll the Tortillas: Carefully roll up each tortilla tightly, ensuring the filling is fully enclosed inside. Place the rolled tortillas seam side down on the prepared baking sheet to hold their shape during baking.
Brush with Oil or Butter: Lightly brush each roll with olive oil or melted butter. This will help the outside become beautifully crisp and golden as it bakes.
Bake the Chicken Rolls: Place the baking sheet in the preheated oven and bake the rolls for 20-25 minutes, or until they are golden brown and the filling is hot and bubbly. For an extra crispy finish, you may broil the rolls for the last 2-3 minutes—watch carefully to prevent burning.
Prepare the Dipping Sauce (Optional): While the rolls bake, mix ranch dressing and hot sauce in a small bowl, adjusting the hot sauce quantity to your preferred spice level.
Serve: Allow the chicken rolls to cool for a couple of minutes after baking. Serve them warm with the optional dipping sauce on the side for extra flavor and a spicy kick.

Notes

Remove jalapeño seeds to control spice level, or keep seeds for more heat.
Use cooked shredded chicken from rotisserie or leftover, or bake/boil fresh chicken breasts before shredding.
For a gluten-free option, substitute tortillas with gluten-free wraps.
The rolls can be assembled a few hours ahead and refrigerated before baking.
Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven.
Try adding diced onions or bell peppers to the filling for extra texture and flavor.