Cream Cheese Stuffed Chicken Roll Ups

Cream Cheese Stuffed Chicken Roll Ups are easy to make any night of the week. Chicken breasts are stuffed with savory cream cheese filling then baked with a crispy coating. Dinner is served!

Cream Cheese Stuffed Chicken Roll Ups | Bottom Left of the Mitten

This recipe can easily be updated by switching up the cream cheese filling ingredients too. Try some of these alternatives:

  • Basil & Sun-Dried Tomatoes
  • Cajun Seasoning & Green Onions
  • Chopped Mushrooms & Steak Seasoning (this sounds weird but so good!)
  • Pimento & Cheddar (yes, more cheese)

Cream Cheese Stuffed Chicken Roll Ups | Bottom Left of the Mitten

Two main ingredients, 45 minutes and dinner is on the table.  What could be easier? Nothing I tell you.

How to make Cream Cheese Stuffed Chicken Roll Ups:

First off you need to flatten out your chicken breasts. Lay it down, cover in plastic wrap and then pound them until they are about 1/2″ thick. Thin enough so that you can fill and roll them up easily.

Take the block of cream cheese and put it in a bowl then add the herbs & spices.

Stir to combine all the ingredients.

Cream Cheese Stuffed Chicken Roll Ups | Bottom Left of the Mitten

Now it’s time to fill, roll & bread the chicken. Shake out 1/2 a box of Oven Fry Extra Crispy onto a plate.

Spoon a dollop of cream cheese on each chicken breast-this recipe covers just enough for 6 chicken breasts.

Roll each chicken breast and coat in the Oven Fry.

Place each roll up into a baking dish. Bake uncovered at 375 for 45 minutes.

Need more easy chicken breast recipes for dinner?

And here you are…….

Cream Cheese Stuffed Chicken Roll Ups | Bottom Left of the Mitten
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Instagram | Bottom Left of the Mitten

Originally published May of 2016. Updated photos & recipe February of 2019.

*Affiliate links are included in this post. Please read my Discloser Policy.


Print Recipe
Cream Cheese Stuffed Chicken Roll Ups
I first had this recipe at a restaurant. It was so delicious that I knew I had to recreate these Cream Cheese Stuffed Chicken Roll Ups at home.
Cream Cheese Stuffed Chicken Roll Ups | Bottom Left of the Mitten
Course Main Dish
Cuisine Chicken
Prep Time 5 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Chicken
Prep Time 5 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Cream Cheese Stuffed Chicken Roll Ups | Bottom Left of the Mitten
Instructions
  1. Flatten out your chicken breasts. Lay the chicken down, cover in plastic wrap and then pound them until they are about 1/2" thick.
  2. Take 1/2 the block of cream cheese and put it in a bowl. Add the herbs & spices. Stir to combine all the ingredients.
  3. Spoon a dollop of cream cheese on each chicken breast.
  4. Shake out 1/2 a box of Oven Fry Extra Crispy onto a plate. Roll each chicken breast and coat in the Oven Fry.
  5. Place each roll up into a baking dish. Bake uncovered at 375 for 45 minutes.

Street Corn Taquitos

A sweet chicken and corn filling is rolled up in and fried to crispy perfection.
Street Corn Taquitos make a great appetizer or dinner!

Street Corn Taquitos | Bottom Left of the Mitten

Has this Summer been busy!  I have been doing so much around the house, we’ve been running around and I haven’t had much time to work on this little blog. Even sadder is it’s been weeks since I’ve celebrated Mitten Movie Night which is probably my favorite of all posts to do on the blog.  So let’s rectify that right now and enjoy some Michigan craft beer and these Street Corn Taquitos.

What beer pairs well with Street Corn Taquitos?

The beer:  Oval Beach Blonde from Saugatuck Brewing Company

Tonight I am pairing this dish with one of my favorite types of beer, a blonde.  This pairs perfectly with the crispy tortillas, the bursts of sweet corn in the filling and the creaminess of the mayo.

What movie pairs well with street corn themed appetizers?

In anticipation of the upcoming Eclipse I want to watch a classic from the 80’s that always freaked me out, Night of the Comet. I know it’s not an eclipse but it is space related phenomena so close enough.  Where are you planning on watching the eclipse?  The boys and I are going to our local library where they are having a watching party.  How exciting!

Street Corn Taquitos | Bottom Left of the Mitten

For the chicken, I cooked mine in the crock pot with some salt & pepper.

How to make shredded chicken?

To shred it I wanted to try something that I saw on Pinterest and guess what, it WORKED! Use a KitchenAid mixer to shred the chicken. I cut the chicken in half, put it into the mixing bowl and turned it on high.  Less than 3 minutes later beautifully shredded chicken without the work.  Genius!

Street Corn Taquitos | Bottom Left of the Mitten

How to make Street Corn Taquitos:

To the same bowl add the rest of the ingredients for the filling: mayo, cream cheese, sour cream, lime juice, corn, cilantro, cheese, and spices.  Stir to combine.

Add enough oil to the bottom of the pan that it will fry these up around 1/2 cup.  While the oil heats upstart assembling the taquitos.  Place the filling along the longest end, not too much that it spills out.  Roll it up.

Once the oil is heated up place the tortilla in seam side down.  Fry for 2 minutes, then flip.

Fry for another 2 minutes then place on a plate lined with paper towels to drain.

Street Corn Taquitos | Bottom Left of the Mitten

Work the taquitos in batches of 2-3 depending on the size of your frying pan.  Don’t overcrowd or they won’t fry properly. 

Serve with sour cream, chopped tomatoes, and lettuce.

And here you are….

Street Corn Taquitos | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

InstagramMMN

*Affiliate links are included in this post. Please read my Discloser Policy.

Street Corn Taquitos | Bottom Left of the Mitten #taquitos #foodandbeerpairing #tortillas
Print Recipe
Street Corn Taquitos
Sweet corn, shredded chicken and a creamy filling wrapped in a corn tortilla then fried to a crispy golden brown. Street Corn Taquitos make the perfect appetizer or even a main dish.
Street Corn Taquitos | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Street Corn Taquitos | Bottom Left of the Mitten
Instructions
  1. Cook the chicken breast then shred it to make small pieces. (Try the KitchenAid mixer!)
  2. To a bowl with the chicken in it add the rest of the ingredients for the filling: mayo, cream cheese, sour cream, lime juice, corn, cilantro, cheese and spices. Stir to combine.
  3. Add enough oil to the bottom of the pan that it will fry these up around 1/2 cup. While the oil heats up start assembling the taquitos.
  4. Place the filling along the longest end, not too much that it spills out. Roll the it up.
  5. Once the oil is heated up place the tortilla in seam side down. Fry for 2 minutes, then flip. Fry for another 2 minutes then place on a plate lined with paper towels to drain.
  6. Work the taquitos in batches of 2-3 depending on the size of your frying pan.
  7. Serve with sour cream, chopped tomatoes and lettuce. Enjoy!

Cream Cheese Slider Sandwiches #SundaySupper

Heading out to a picnic?  These slider sandwiches are always a winner. The sweetness of the roll mixed with savory cream cheese and deli meats can be rich but also addicting. Cream Cheese Slider Sandwiches are big on flavor and are perfect because they are very portable.   

A Cream Cheese Slider Sandwich with a bite taken out of it and blueberries off ot the side.

This week started 3 day work weeks for my husband.  Normally he already works 4-10 hour shifts so with enough saved up vacation time he took another day off every week until September.  Plenty of time to have fun in the pool and discover new places that we haven’t visited yet is on our agenda. This past week alone took Little A to his very first trip to SkyZone and a zoo that was truly amazing.

Are you looking for family fun in Southwestern Michigan or Northwestern Indiana? Here are some of our favorite places to visit:

See the area that we live in is coined ‘ Michiana’.  On the border of Michigan and Indiana.  Head to Kalamazoo or to South Bend in equal time.  Plus we are about equally 2-1/2 hours from Detroit, Indianapolis, and Chicago.

Cream Cheese Slider Sandwiches in a tray ready to eat!

No matter where we head off to whether it’s a park or a cookout these sandwiches are always a special treat to take. 

For these sliders, I use sweet Hawaiian rolls to make them.  The slider buns come in a package that can be used to get them where they are going without worrying about extra storage.

How to make Cream Cheese Slider Sandwiches:

First, let’s make the herbed cream cheese.  Take 1 block of cream cheese and make sure it’s softened.  Mix in garlic powder, oregano and parsley then stir to combine.

Cut the buns in half placing the bottom half back into the box that the rolls originally came in.

Spread half of the cream cheese on the buns.  Layer ham, sliced tomatoes then the turkey pastrami.

Taking the top half put the rest of the cream cheese on it then put on top.

Ingredients and steps of how to make Cream Cheese Slider Sandwiches.

After the cream cheese slider sandwiches have been assembled here is a great way to transport them to your favorite picnic location:

  • Use the packaging from the rolls.  Since they were made right in the paper tray now just cover with two pieces of plastic wrap and put back into the bag. 
  • Tie with the plastic tie.
  • Place the sandwiches at the top of your cooler so they don’t get flattened. 

And here you are….

Cream Cheese Slider Sandwiches ready to eat!

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Instagram | Bottom Left of the Mitten

Thank you to this weeks Sunday Supper host Christie Campbell of A Kitchen Hoor’s Adventures.  Check out all of the other recipes that will have your picnic table filled this Summer.

Best Picnic Recipes to Enjoy at the Park #SundaySupper

Starters, Skewers, and Sandwiches al Fresco

Stow-and-Go Sides and Salads

Drinks and Desserts for Outdoor Dining

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Cream Cheese Slider Sandwiches | Bottom Left of the Mitten #sliders #picnicrecipe #sandwich
Print Recipe
Cream Cheese Slider Sandwiches
Sweet Hawaiian rolls spread with herbed cream cheese then topped with deli meats and tomatoes. A perfectly portable slider to take to your favorite picnic local.
Cream Cheese Slider Sandwiches | Bottom Left of the Mitten
Prep Time 10 minutes
Servings
sandwiches
Ingredients
Prep Time 10 minutes
Servings
sandwiches
Ingredients
Cream Cheese Slider Sandwiches | Bottom Left of the Mitten
Instructions
  1. Take 1 block of cream cheese and make sure it's softened. Mix in garlic powder, oregano and parsley then stir to combine.
  2. Cut the buns in half placing the bottom half back into the box that the rolls originally came in.
  3. Spread half of the cream cheese on the buns.
  4. Layer ham, sliced tomatoes then the turkey pastrami.
  5. Taking the top half put the rest of the cream cheese on it then put on top.
  6. Just put them back into the paper tray, cover with two pieces of plastic wrap and put back into bag. Tie with plastic tie. Take to the picnic and enjoy!

Jalapeno Popper Chicken with Cajun Potatoes

Can you believe it’s already been 2 months since Super Bowl?  Geesh!  This recipe is an inspiration from a dip that I made for it.  Quick Tomato Jalapeno Popper Dip from A Joyfully Mad Kitchen. Earlier that day I was browsing through Pinterest and found this recipe then made a special trip to the store just so I could make it.  Worth it! It was just the special treat I was looking for.

While I ate and ate…..and ate on it (I couldn’t stop myself!) I thought about how great this would taste if I used it for the filling in my Cream Cheese Stuffed Chicken Roll Ups.  Touchdown! I had a winner.  Pair it with some potatoes sprinkled with my favorite Cajun seasoning and we have a dinner, Jalapeno Popper Chicken with Cajun Potatoes.

Jalapeno Popper Chicken with Cajun Potatoes | Bottom Left of the Mitten

For this Mitten Movie Night we are drinking some Rapunzel from Arcadia Ales and watching Office Christmas Party.  I know we are way off on seasons here but we don’t judge!  I really love Arcadia Ales and recently paired my Under The Troll Bridge Pasties with their Hopmouth.  That was a great meal and so is this one.  The fruit and hop combo cannot be beat with the spiciness of this dish.

Jalapeno Popper Chicken with Cajun Potatoes | Bottom Left of the Mitten

The chicken and potatoes can be made in two dishes but cooked together to save the guess work.  Preheat the oven to 375 degrees. Starting with chopping the potatoes and onions into bite sized cubes.  Drizzle with oil and Cajun seasoning then stir to combine and add to a small greased baking dish.

Jalapeno Popper Chicken with Cajun Potatoes | Bottom Left of the Mitten

Thank you again to the Checkered Chef for letting me try out their awesome products!

For the chicken stuffing combine the jalapenos, chilies, garlic powder, salt, pepper, cheese, softened cream cheese and sour cream then stir to combine.  Slice each chicken breast horizontally to make 2 equally sized pieces-will make 8 in total.  Take a tenderizer with the flat side and pound out the chicken until it’s about 1/2 inch thick.  Spread filing on the middle of the chicken then roll.  Roll into the chicken coating then place in greased baking dish.

Put both dishes into the preheated over and cook for 45 minutes.  Plate, crack open a beer and here you are….

Jalapeno Popper Chicken with Cajun Potatoes | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Jalapeno Popper Chicken with Cajun Potatoes | Bottom Left of the Mitten #chicken #jalapenopopper #beerpairing

 

 

 

Print Recipe
Jalapeno Popper Chicken with Cajun Potatoes
Chicken is filled with creamy and spicy jalapeno, green chilies and cream cheese then baked. Comes out of the oven crispy and full of popper perfection.
Jalapeno Popper Chicken with Cajun Potatoes | Bottom Left of the Mitten
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Cajun Potatoes
Jalapeno Popper Chicken
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Cajun Potatoes
Jalapeno Popper Chicken
Jalapeno Popper Chicken with Cajun Potatoes | Bottom Left of the Mitten
Instructions
Cajun Potatoes
  1. Preheat the oven to 375 degrees.
  2. First cut each breast through the center creating two separate but equal pieces. Starting with chopping the potatoes and onions into bite sized cubes.
  3. Drizzle with oil and Cajun seasoning then stir to combine and add to a small greased baking dish.
Jalapeno Popper Chicken
  1. Combine the jalapenos, chilies, garlic powder, salt, pepper, cheese, softened cream cheese and sour cream then stir to combine.
  2. Slice each chicken breast horizontally to make 2 equally sized pieces-will make 8 in total.
  3. Take a tenderizer with the flat side and pound out the chicken until it's about 1/2 inch thick.
  4. Spread filing on the middle of the chicken then roll. Roll into the chicken coating then place in greased baking dish.
  5. Put both dishes into the preheated over and cook for 45 minutes. Enjoy!

Party Perfect Spinach & Artichoke Dip

Well, the Holiday Season is upon us.  Whether I have to drag you kicking and screaming and inject you with season cheer.  Or if you’ve had your finger on the Christmas tree lights while wearing your reindeer antlers. It’s here.  Alas!  Now me, I’m a holiday person.  Pumpkin pie, dress the turkey, trim the tree, hang the stockings. Yes to all of it! But once the holiday is over-I’m over it.  The next day: Tree-gone! Lights on the house-gone! Let’s not dwell and start thinking about the new year.  But while it is here, I really do enjoy every moment of it.  So this year one of the ways we’re going to enjoy it is by having some friends over for a Craft Beer Tasting Party!

Party Perfect Spinach & Artichoke Dip from Bottom Left of the Mitten

Santa likes craft beer as much as I do! Or I inadvertently placed that there.

Usually when we have a party it’s BYOB and a dish to pass.  Which is great as the host I only have to come up with one dish and also get to try all the great food that our friends make.  This year I’m making Party Perfect Spinach & Artichoke Dip.  It’s a dish that I see on almost every brew pub menu so it’s a great appetizer for this party.  Let’s get cooking. Or stirring, because it’s that simple. Cook the spinach to package directions and make sure it’s strained.  Mix all other ingredients together up until the shredded cheese.  Split half into the mixture.  Put dip into an oven proof dish. Top with remaining cheese.  Bake at 375 degrees for 15-18 minutes or until cheese is melted. Like I said, party perfect!

Party Perfect Spinach & Artichoke DipFor the ultimate craft beer party a tasting set is key.  It gives guests a unique way to experience craft beer.  Each glass contains a tasting marker for what beer goes best with what glass.  These also make spectacular Christmas gifts for the Craft Beer Lover in your life.

Since we are having a craft beer party I thought I would throw out the usual BYOB for this party and call it the ‘Sixer Mixer’. Bring a six pack of beer for all to share.  Some like IPA’s, some like Hefeweizen.  Some like Pilsners, some like Stouts.  Beer has a unique talent of finding just the right one for you.  Plus this beer sharing goes perfectly with the fun game that we’re playing, Brew Haha!  Can you get creative enough to beat your friends?

Party Perfect Spinach & Artichoke Dip from Bottom Left of the Mitten

And finally what is a party without music?  Hook up the Friday Afternoon Speaker and crank up the jams.  Crack your beer open, tip it over then put the phone in the now available ‘holder’.  I highly suggest queuing up some Yelawolf.  He is backed up by a Michigan native, maybe you’ve heard of him, Eminem!  If you have someone on your gift list that loves music and beer, this would make a great gift.

Party Perfect Spinach & Artichoke Dip from Bottom Left of the Mitten

Love what I showed you here for the party?  Visit Uncommon Goods for more gift ideas!

From our home in the Bottom Left of the Mitten to yours ~ Party On & Happy Holidays!

I received items in this post complimentary from Uncommon Goods.  All opinions stated in this post are my own. Please read my Discloser Policy for further information.

 

Party Perfect Spinach & Artichoke Dip from Bottom Left of the Mitten

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Print Recipe
Party Perfect Spinach & Artichoke Dip
Creamy party dip loaded with spinach, zesty artichoke hearts and crunchy water chestnuts. Baked to bubbly perfection. Serve at your next party!
Party Perfect Spinach & Artichoke Dip from Bottom Left of the Mitten
Course Appetizer
Cuisine Appetizer
Servings
servings
Ingredients
Course Appetizer
Cuisine Appetizer
Servings
servings
Ingredients
Party Perfect Spinach & Artichoke Dip from Bottom Left of the Mitten
Instructions
  1. Combine all ingredients through the shredded Italian cheese. Please 1/2 into the dip.
  2. Place dip into an oven proof dish. Top with remaining cheese.
  3. Bake at 375 degrees for 15-18 minutes or until cheese is melted.
  4. Serve with crackers, bread, or pita crisps. Just don't double dip! Enjoy.

Ham It Up Cheese Ball

This Ham It Up Cheese Ball is a quick and easy appetizer recipe.  Serve up with chips or crackers and you are ready to party!

Ham It Up Cheese Ball from Bottom Left of the Mitten

This week for Mitten Movie Night I’m shaking things up a bit!  No beer pairing.  Instead, I am sharing a quick appetizer that can be made for all the fun parties and tailgates that are going on for Fall.  Just a few ingredients and you’ve got a creamy, cheesy, hammy cheese ball recipe.

Usually, Friday night is the night hubby and I relax.  Watch a movie, grab a good beer after eating a great dinner.  But tonight is different because I have another date…with my 10-year-old!  We are heading to see author Johnathan Rand at the local Middle School.  On a trip 3 years ago to Mackinac Island we found his Michigan Chillers books so we purchased a few.  Since then Big A’s collection has grown quite extensively to include most of the American Chillers as well.  Here he is a few years ago for ‘Dress Like A Book Character Day’ in honor of Kentucky Komodo Dragons.

Ham It Up Cheese Ball from Bottom Left of the Mitten

It was exciting when I was reading our local newspaper and found out he was coming right here to our little town!  We may be small but we have a great Chamber of Commerce, the Dogwood Fine Arts which is putting this together as well as Southwestern Michigan College who put on plays that just make my jaw drop.  It’s a great place to live in the Bottom Left of the Mitten.  So he and I are going to head there while Dad & Little A stay home.

Ok, on to the cheese ball!  I am making this for a party that we are going to tomorrow.  Hayride, good friends, good food.  I’m excited.  The nice thing about this is it takes just a few ingredients and quick even though it does require some serious stirring.  Check out the video below………

Serve with some pita chips and this cheese ball is party perfect!

And here you are….

Ham It Up Cheese Ball | Bottom Left of the Mitten

 From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Instagram | Bottom Left of the Mitten

*Affiliate links are included in this post. Please read my Discloser Policy.

**Music ‘A Hoot’ by Partners in Rhyme

ModCloth

Ham It Up Cheese Ball from Bottom Left of the Mitten

Print Recipe
Ham It Up Cheese Ball
Just a few ingredients and you've got a creamy, cheesy, Ham It Up Cheese Ball that you can serve with chips or crackers. Party perfection!
Course Appetizer
Cuisine Appetizer, Holiday
Prep Time 10 minutes
Servings
cheese ball
Ingredients
Course Appetizer
Cuisine Appetizer, Holiday
Prep Time 10 minutes
Servings
cheese ball
Ingredients
Instructions
  1. Chop green onions and ham into small pieces so that you get a little in each bite.
  2. Add both packages of cream cheese to a bowl. Then add seasoning salt and Worcestershire Sauce. Stir. Add green onions and ham. Finish stirring until all ingredients combined.
  3. Add 1 cup of combined cheeses. Stir until a ball is formed.
  4. On a separate plate put the additional 1/2 cup of cheese. Roll the ball into the cheese. When all cheese has stuck transfer to another plate.
  5. Serve with Pita Chips or Crackers. Enjoy!

Ham and Salami Roll-ups #SundaySupper

Need a quick appetizer for a get-together or cookout?  Ham and Salami Roll-ups have soft flour tortillas wrapped up with ham, salami, cream cheese, and pickle.  These will disappear in no time!

Ham & Salami Rollup from Bottom left of the Mitten

I’m going to come right out and say something that might make me unpopular.  Summer is coming to an end and I am very happy about it.  I know this kind of talk is shunned, especially in a state like Michigan, but I can’t help it.  Fall is the best!  Tailgating, cookouts and enjoying the last few months of warm weather. I am into it!

Do you have tailgating and cookouts on your mind this fall? Check out these other dishes that are ready to party:

How to make Ham and Salami Roll-ups:

First, make sure that your cream cheese has softened some.  If you try and mix the spices it will be too hard if not and then also you can tar the tortilla when spreading it.  I left mine out for about 30 minutes.  Once softened add your chili powder, garlic & seasoning salt to it.  Mix well.

Ham and Salami Roll-ups | Bottom Left of the Mitten

Next, cut up all your cheese and tomatoes.  You will get 3 roll-ups from each tortilla so make sure you have 36 pieces of cheese, tomatoes, and olives for the garnish.

All that’s left to do is assemble.  Lay out all of my tortillas and then layer from there.  Tortilla layered with cream cheese mixture, add salami, add ham, add pickle and roll.

Ham & Salami Rollups from Bottom Left of the Mitten

Now you will add 3 toothpicks to secure.  Cut in even sections.  Add a piece of cheese, tomato, and olive for garnish.

And here you are….

Ham & Cheese Salami Rollups from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Instagram | Bottom Left of the Mitten

Originally published in October of 2016. Updated post in March of 2019. 

Thank you so much to Coleen from The Redhead Baker for hosting this weeks Sunday Supper.  Get your hungry game watchers filled up fast with these other Easy Football Food Ideas…….

Appetizers

Main Dishes

Side Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Ham & Cheese Salami Rollups from Bottom Left of the Mitten
Print Recipe
Ham and Salami Rollups
Ham and Salami Roll-ups have tortillas spread with spicy cream cheese then layered with ham and salami. A quick appetizer for any party or game day!
Ham & Salami Rollup from Bottom left of the Mitten
Prep Time 10 minutes
Servings
roll ups
Ingredients
Prep Time 10 minutes
Servings
roll ups
Ingredients
Ham & Salami Rollup from Bottom left of the Mitten
Instructions
  1. Once softened add your chili powder, garlic & seasoning salt to it. Mix well.
  2. Cut up all your cheese and tomatoes. You will get 3 roll-ups from each tortilla so make sure you have 36 pieces of cheese, tomatoes and olives for the garnish.
  3. Lay out tortillas and then layer from there. Tortilla layered with cream cheese mixture, add salami, add ham, add pickle and roll.
  4. Now you will add 3 toothpicks to secure. Cut in even sections. Add piece of cheese, tomato and olive for garnish.

Stuffed Hatch Green Chiles

When Hatch Chile season comes around, make sure you have this Stuffed Hatch Green Chiles recipe on hand.  Loaded with cream cheese and chicken stuffing then baked to perfection.

Stuffed Hatch Green Chiles from Bottom Left of the Mitten

Tonight for Mitten Movie Night I decided to experiment with an ingredient that I’ve been seeing in the stores a lot lately, hatch green chiles.

This isn’t a food that I would normally cook with, actually never had one before, I knew that my husband enjoys jalapeno poppers so the recipe started taking shape in my head.  Since these are large I figured they would be perfect for stuffing and I was right.  You will really enjoy the mellow flavor of the chile letting the chicken and corn in the stuffing come through.

What beer pairs well with Stuffed Hatch Green Chiles?

The beer: Dirty Blonde from Atwater Brewery.

What should you watch while enjoying a beer and hatch chiles stuffed with cream cheese and chicken?

We’re watching Shameless the start of Season 6.  They actually started putting the series on Netflix instant so if you haven’t watched it yet I HIGHLY recommend it.  William H. Macy was born to play this roll in my opinion.

Stuffed Hatch Green Chiles | Bottom Left of the Mitten

This ended up being a very simple meal.

How to make Stuffed Hatch Green Chiles:

Cut your onion and saute in a pan to brown.  Set aside and just use the same pan to cook your chicken.

The recipe below calls for 1 pound chicken BUT you could easily use pre-cooked and save some time.  I prepared the chicken for these stuffed hatch green chiles just as I did for my blackened chicken green chili enchiladas using Zataran’s Creole Seasoning.  Here are the directions again:

Heat oil in the pan then add chicken to it.  It is very important to cook the chicken at least 8-10 minutes without turning.  This puts the ‘blackened’ portion into the recipe.  Once it is cooked flip and cook other side an additional 8-10 minutes.

How to prepare Hatch Green Chiles for stuffing:

Leaving the stem on just cut horizontally down to the tip of the chile.  With the split open remove the core and what seeds you can.

Over the sink rinse out the inside of the chile removing the remaining seeds.

Stuffed HatchGreen Chiles from Bottom Left of the Mitten

Onto a greased baking sheet place the cleaned peppers.

Once the chicken is cooked shred and cut up in smaller pieces.

Add to your cream cheese, half of the shredded cheese, sauteed onion, spices and you’re drained can of corn.

Stuffed HatchGreen Chiles from Bottom Left of the Mitten

Once the mix is all combined stuff your Chiles with it.  I had 6 peppers but this amount of stuffing could have been spread over 8 but I only had 6 and they turned out great overstuffed. 

On top of that add the rest of the cheese. Bake at 350 degrees for 30 minutes.  This hatch green chile recipe is done!

Served with sour cream that had a small amount of Chipotle pepper in it.  Maybe add a side of double batch smashed beans.

And here you are……

Stuffed Hatch Green Chiles from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

InstagramMMN

Originally published in September of 2016. Updated information in April of 2019.

*Affiliate links are included in this post. Please read my Discloser Policy.

Get double the sweets in your first Treatsie box!

Stuffed Hatch Green Chiles from Bottom Left of the Mitten

Print Recipe
Stuffed Hatch Green Chiles
These Stuffed Hatch Green Chiles are loaded with cream cheese and chicken stuffing then baked to perfection. A great recipe for hatch chile season.
Stuffed Hatch Green Chiles | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 30 minutes
Servings
chiles
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
chiles
Ingredients
Stuffed Hatch Green Chiles | Bottom Left of the Mitten
Instructions
  1. Cut your onion and saute in a pan to brown. Set aside and just use same pan to cook your chicken.
  2. If cooking your own chicken. Cover both sides of chicken generously with Cajun seasoning. Heat oil in the pan then add chicken to it. It is very important to cook the chicken at least 8-10 minutes without turning. This puts the ‘blackened’ portion into the recipe. Once it is cooked flip and cook other side an additional 8-10 minutes.
  3. Leaving the stem on just cut horizontally down to the tip of the Chile. With the split open remove the core and what seeds you can. Over the sink rinse out the inside of the Chile removing the remaining seeds. Place onto a greased baking sheet.
  4. Once your chicken is cooked shred and cut up in smaller pieces. Add to your cream cheese, half of the shredded cheese, sauteed onion, spices and your drained can of corn.
  5. Once the mix is all combined stuff your Chiles with it. On top of that add the rest of the cheese.
  6. Bake at 350 degrees for 30 minutes.

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