Colorado Quesadillas Rolls Recipe
Colorado Quesadillas Rolls Recipe for a real Mexican appetizer the Colorado Quesadilla Roll. The Bald Chef will show you how to make an outstanding finger food that is easy to make. Made with flour tortillas filled with chicken, peppers, cheese, and sour cream. They are rolled up and deep fried, and severed with salsa. These appetizers can be made in advance and frozen. This recipe is great for cocktail, parties, football tailgate parties, or just the first course in a Mexican dinner. This Quesadilla Roll recipe, is first class Mexican finger food!Remove the chicken from the boiling water, and set aside to cool. Fire roast your onions, Hatch green chilies, and Jalapeño peppers. Let the vegetables cool and skin the Hatch green chilies. Chop up all the vegetables, and add 2 tablespoons to a fry pan and cook until tender, remove from the heat and set aside. Chop your chicken into small size bites. In a mixing bowl add the cut chicken, and the mix along with the vegetables, 1 cup sour cream, 1/2 cup shredded Monterey Jack Cheese, salt, black pepper, and a tease of Paprika. Mix up the Colorado Quesadillas Roll filling, and warm your Mexican Flour Tortillas.
Ingredients For Colorado Quesadillas Rolls
These are the ingredients you will need to make this great Mexican Recipe.
- 1 pound of chicken breast
- 12 Flour Tortillas
- 3 pealed and fire roasted Hatch Green chilies
- 2 medioum onion
- 2 green onions
- 1 cup of sour cream
- cooking oil
- 1/2 cup shredded Monterey Jack Cheese
- salt and pepper to taste
- 2 Jalapeno peppers
- 1 teaspoon paprika
Cooking Instructions For Colorado Quesadillas Rolls
This is The Bald Chef’s recipe for making Colorado Quesadillas Rolls. The first step is to fill a stock pot with 3 cups of water and bring to a boil, add the 1 pound of chicken breast. Cook the chicken for about 20 minutes. Remove the chicken from the boiling water, and set aside to cool. Fire roast your onions, Hatch green chilies, and Jalapeño peppers. Let the vegetables cool and skin the Hatch green chilies. Chop up all the vegetables, and add 2 tablespoons to a fry pan and cook until tender, remove from the heat and set aside. Chop your chicken into small size bites. In a mixing bowl add the cut chicken, and the mix along with the vegetables, 1 cup sour cream, 1/2 cup shredded Monterey Jack Cheese, salt, black pepper, and a tease of Paprika. Mix up the Colorado Quesadillas Roll filling, and warm your Mexican Flour Tortillas. Spoon in about 2 ½ tablespoons of the mixture into a flour tortilla and roll it tightly, and place a tooth pick into the roll. Repeat this step until all flour tortilla is filled. Batch the frying by cooking the Colorado Quesadillas Rolls, and fry until golden brown. Remove the rolls and place on paper towels, to drain the oil. Cut the Colorado Quesadillas Rolls in half a serve with Mexican Salsa.