These home-made roll-ups are packed with flavour and look appealing on the plate, yet they contain just five ingredients. The picante sauce provides just enough kick for the parents, but not too much for the kids.
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- Prep Time: 20 Minutes
- Cook Time: 20 Minutes
- Ready Time: 40
Ingredients
- 1container (8 oz) chives-and-onion cream cheese spread 3/4 teaspoon garlic powder 1/3 cup drained Old El Paso® pickled jalapeño slices (from 12-oz jar) 1/2 cup canned (drained) Green Giant® whole kernel corn 6 Old El Paso® taco shells (from 4.6-oz box), coarsely broken 3/4 teaspoon chili powder 4 boneless skinless chicken breasts (about 1 1/4 lb) 2 tablespoons LAND O LAKES® Unsalted or Salted Butter, melted 1/2 to 3/4 cup buttermilk 3 tablespoons honey 1 cup shredded Mexican cheese blend (4 oz) 1 2/3 cups Old El Paso® Thick 'n Chunky salsa 2/3 cup sour cream
Recipe Steps:
- Heat oven to 350°F. In medium bowl, stir together cream cheese, garlic powder, jalapeños and corn; set aside.
- Place broken taco shells in resealable food-storage plastic bag; seal bag. Crush taco shells with rolling pin until coarsely ground. (Or, place broken taco shells in food processor bowl with metal blade; process until coarsely ground.) Pour crumbs into shallow dish; stir in chili powder.
- Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Spread butter over one side of each chicken breast.
- Place about 1/3 cup cream cheese mixture on center of buttered side of each chicken breast; roll up chicken. Pour buttermilk into shallow dish. Dip chicken rolls in buttermilk, then coat with crumb mixture. Insert toothpick to secure. Place in ungreased 8-inch square (2-quart) glass baking dish. Drizzle with honey.
- Bake 35 to 45 minutes or until chicken is no longer pink in center. Sprinkle with Mexican cheese blend; bake 4 to 5 minutes longer until cheese is melted. Serve with salsa and sour cream.
