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!
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)
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.
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…….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published May of 2016. Updated photos & recipe February of 2019.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
|
- 8 ounces cream cheese
- 1/2 pkg Oven Fry Extra Crispy, chicken
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tbs oregano
- 1/2 tsp onion powder
Ingredients
|
|
- Flatten out your chicken breasts. Lay the chicken down, cover in plastic wrap and then pound them until they are about 1/2" thick.
- Take 1/2 the block of cream cheese and put it in a bowl. Add the herbs & spices. Stir to combine all the ingredients.
- Spoon a dollop of cream cheese on each chicken breast.
- Shake out 1/2 a box of Oven Fry Extra Crispy onto a plate. 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.
Street Corn Taquitos
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.
Tonight I am pairing this dish with one of my favorite types of beer, a blonde. Oval Beach Blonde from Saugatuck Brewing Company pairs perfectly with the crispy tortillas, the bursts of sweet corn in the filling and the creaminess of the mayo. 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! Now on to the food.
For the chicken I cooked mine in the crock pot with some salt & pepper. 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!
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 up start assembling the taquitos. Place the filling along the longest end, not too much that it spills out. Roll the 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.
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….
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.
| Servings |
servings
|
- 12 corn tortillas
- 1 medium chicken breast cooked and shredded
- 3 Tbs mayonnaise
- 1 Tbs sour cream
- 2 Tbs cream cheese
- 2 Tbs lime juice
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 Tbs jalapenos chopped
- 1 Tbs cilantro chopped
- 1/2 cup mexican style cheese
- 1 cup sweet corn
- 1/2 tsp garlic powders
- oil for frying
Ingredients
|
|
- Cook the chicken breast then shred it to make small pieces. (Try the KitchenAid mixer!)
- 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.
- 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.
- Place the filling along the longest end, not too much that it spills out. Roll the 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.
- Work the taquitos in batches of 2-3 depending on the size of your frying pan.
- 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.
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:
- Head over to St. Joseph, MI for the Splash Pad and grab a slice of pizza at Silver Beach Pizza.
- Visit the animals at Potawatomi Zoo – The oldest zoo in Indiana.
- Central Park in Mishawaka – Our newest find! A smaller splash pad and play area. The perfect place to have a picnic!
- Make sure to catch a South Bend Cubs game.
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.
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.
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….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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
- Antipasto Skewers by Soulfully Made
- Buffalo Chicken Dip Recipe by That Skinny Chick Can Bake
- Cream Cheese Slider Sandwiches by Bottom Left of the Mitten
- Italian Layered Portable Picnic Jars by The Weekend Gourmet
- Low Carb Ham Pinwheels by Cricket’s Confections
- Patatas Brava Chorizo Sausage Rolls by Food Lust People Love
- Refrigerator Pickled Ratatouille Vegetables by My Life Cookbook
- Tuna Salad Lettuce Wraps by The Crumby Kitchen
Stow-and-Go Sides and Salads
- Authentic German Potato Salad by Sunday Supper Movement
- Avocado Bacon Loaded Pasta Salad by Daily Dish Recipes
- BBQ Ranch Pasta Salad by Cooking With Carlee
- Broccoli Slaw by Cindy’s Recipes and Writings
- Jalapeno Popper Macaroni Salad by Hezzi-D’s Books and Cooks
- Marinated Zucchini and Summer Squash by Caroline’s Cooking
- Old Fashioned Potato Salad by Life Tastes Good
- Roasted Cauliflower Salad by Family Foodie
- Southern Cornbread Salad by Gourmet Everyday
- Summer Quinoa Salad by Simple and Savory
- Watermelon and Avocado Salad by Take A Bite Out of Boca
- Whole30 Cauliflower Potato Salad by Bites of Wellness
Drinks and Desserts for Outdoor Dining
- Banana Snack Cake by A Kitchen Hoor’s Adventures
- Blueberry Hand Pies by Our Good Life
- Cantaloupe Mint Lemonade by Palatable Pastime
- Cherry Poke Cake by Pies and Plots
- Chocolate Caramel Layer Bars by Turnips 2 Tangerines
- Chocolate Cherry No Bake Bars by The Freshman Cook
- Mixed Fruit Drink by Basic N Delicious
- Rice Krispie Sushi by NinjaBaker.com
Join 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.
| Prep Time | 10 minutes |
| Servings |
sandwiches
|
- 1 package Hawaiian Rolls 12 count
- 8 ounces cream cheese softened
- 1/2 tsp garlic powder
- 1/4 tsp dried oregano
- 1/4 tsp dried parsley
- 1/2 pound deli ham
- 1/2 pound turkey pastrami
- 1 medium tomato sliced
Ingredients
|
|
- 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.
- 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.
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.
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.
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….
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.
| Servings |
servings
|
- 24 ounces potato medly chopped into bite size pieces
- 1 medium sweet onion chopped into bite size pieces
- 2 Tbs oil
- 1 Tbs Cajun Seasoning
- 4 boneless, skinless chicken breasts sliced through the middle horizontally
- 4 ounces cream cheese softened
- 4 ounces sour cream
- 1/2 cup shredded colby jack cheese
- 1 Tbs green chilies
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1 pkg homestyle chicken coating mix
Ingredients
Cajun Potatoes
Jalapeno Popper Chicken
|
|
- Preheat the oven to 375 degrees.
- First cut each breast through the center creating two separate but equal pieces. 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.
- 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. 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!
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!
For 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?
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.
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.
| Servings |
servings
|
- 8 ounces cream cheese softened
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup parmesan cheese
- 1 tsp garlic powder
- 8 ounces water chestnuts chopped
- 14 ounces spinach, frozen cooked to package directions then drained of all liquid
- 3 ounces artichoke hearts about 1/2 of a 6 ounce jar
- 1/2 cup shredded italian cheese divided
Ingredients
|
|
- Combine all ingredients through the shredded Italian cheese. Please 1/2 into the dip.
- Place dip into an oven proof dish. Top with remaining cheese.
- Bake at 375 degrees for 15-18 minutes or until cheese is melted.
- 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!
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.
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….
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.
**Music ‘A Hoot’ by Partners in Rhyme
| Prep Time | 10 minutes |
| Servings |
cheese ball
|
- 1/4 pound cooked ham chopped
- 1 Tbs seasoning salt
- 1/2 tsp Worcestershire Sauce
- 1/4 cup green onions chopped
- 2 8 ounce pkg cream cheese softened
- 1/2 cup mild cheddar cheese, shredded for cheese ball filling
- 1/2 cup sharp cheddar cheese, shredded for cheese ball filling
- 1/4 cup mild cheddar cheese, shredded to roll cheese ball in
- 1/4 cup sharp cheddar cheese, shredded to roll cheese ball in
- Pita Chips or Crackers to serve with
Ingredients
|
|
- Chop green onions and ham into small pieces so that you get a little in each bite.
- 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.
- Add 1 cup of combined cheeses. Stir until a ball is formed.
- 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.
- 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!
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.
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.
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….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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
- Atomic Buffalo Turds by Fantastical Sharing of Recipes
- Avocado Corn Salad by Books ‘n Cooks
- Bacon-wrapped Shrimp Jalapeño Poppers by Food Lust People Love
- BLT Bites by A Day in the Life on the Farm
- Buffalo Cauliflower Bites by Sew You Think You Can Cook
- Buffalo Chicken Meatballs by Highlands Ranch Foodie
- Buffalo Chicken Taquitos with Cilantro Crème by Cooking with Carlee
- Chipotle Lime Chicken Fajita Sliders by Flavor Mosaic
- Cucumber Shrimp Cups by Sunday Supper Movement
- Game Day Burger Sliders by Dessert Geek
- Gyro Meatballs & Herbed Yogurt Dip by My Life Cookbook
- Ham and Salami Rollups by Bottom Left of the Mitten
- Healthier Patatas Bravas by Caroline’s Cooking
- Kale Pesto Dip by Cooking Chat
- Lemony Chicken Wings by Basic N Delicious
- Liptauer (Hungarian Cheese Spread) by Curious Cuisinere
- Loaded Guacamole by Casa de Crews
- Loaded Smashed Potatoes by The Hungry Goddess
- Mexican Spinach Dip by Meal Planning Magic
- Nachodillas with Jalapeno Bean Dip by Palatable Pastime
- No-Bake Almond Energy Bites by Pies and Plots
- PB&J Wings by The Crumby Cupcake
- Pork Belly Sliders by Grumpy’s Honeybunch
- Queso Blanco Dip by Life Tastes Good
- Roasted Jalapeno and Chorizo Queso by The Texan New Yorker
- Sausage Pizza Dip from Family Foodie
- Ultimate Taco Dip by Monica’s Table
Main Dishes
- Bacon Swiss Burger Sliders by Hezzi-D’s Books and Cooks
- Black Bean Chili by Cricket’s Confections
- Blackberry Sriracha BBQ Wings by Cosmopolitan Cornbread
- Honey Lime BBQ Chicken Thighs by Our Good Life
- Mexican Pizza by Chef Next Door
- Oven-Fried Chicken Tenders by Food Done Light
- Oven-Fried Fish Sliders by A Kitchen Hoor’s Adventures
- Philly Cheesesteak Sliders by The Redhead Baker
- White Chicken Chili by Powered by BLING
Side Dishes
- Buffalo Chicken Pasta Salad by Crazed Mom
Desserts
- 5-Ingredient Buckeye Dip by A Mind Full Mom
- Brownie Bomb Bars by Turnips 2 Tangerines
- Chocolate Football Cookies by The Freshman Cook
- Miso Salted Caramel Ice Cream Sandwiches by Ninja Baker
- Touchdown Popcorn Toffee Bark by The Weekend Gourmet
- White Chocolate Toffee Chunk Cookies by That Skinny Chick Can Bake
Join 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.
| Prep Time | 10 minutes |
| Servings |
roll ups
|
- 1 package 10 inch tortillas 12 pack
- 6 ounces cream cheese softened
- 1/4 pound hard salami
- 4 1/2 ounces cooked ham
- 1/2 tsp garlic powder
- 1/2 tsp season salt
- 1/2 jar pimento stuffed green olives need 36 olives total
- 13 cherry tomatoes halved
- 4 ounces colby jack cheese in a block cut into 36 pieces
- 12 pickle spears
- 36 toothpicks
Ingredients
|
|
- Once softened add your chili powder, garlic & seasoning salt to it. Mix well.
- 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.
- Lay out tortillas and then layer from there. Tortilla layered with cream cheese mixture, add salami, add ham, add pickle and roll.
- 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
TGIF! It also means it’s time for Mitten Movie Night! I’m serving up stuffed hatch green chiles. Loaded with a cream cheese and chicken stuffing then baked to perfection.
Tonight 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.
And of course, since it’s Mitten Movie Night so alongside it I’m having my favorite, Dirty Blonde from Atwater Brewery in Detroit. 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. Now let’s get started cooking these stuffed hatch green chiles!
Really this ended up being a very simple meal. Cut your onion and saute in a pan to brown. Set aside and just use 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.
Now it’s time to prepare the chiles. 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.
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.
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. Done! I 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……
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.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
chiles
|
- 6 Hatch Green Chiles split down the middle and seeded
- 1 Tbs oil
- 1 small onion diced
- 1 pound boneless, skinless chicken breasts If you are not using pre-cooked chicken
- 1 Tbs creole seasoning If you are not using pre-cooked chicken
- 8 ounces cream cheese softened
- 4 ounces mexican shredded cheese halved
- 1/4 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1 cup frozen corn cooked in microwave according to package directions
Ingredients
|
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- Cut your onion and saute in a pan to brown. Set aside and just use same pan to cook your chicken.
- 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.
- 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.
- 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.
- Once the mix is all combined stuff your Chiles with it. On top of that add the rest of the cheese.
- Bake at 350 degrees for 30 minutes.
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