Chicken Jalapeno Popper Pinwheels
Try this Chicken Jalapeno Popper Pinwheels recipe, or contribute your own.
Try this Chicken Jalapeno Popper Pinwheels recipe, or contribute your own.
- Carbohydrate 0.918235416755936 g
- Cholesterol 31.9550000073228 mg
- Fat 8.80195317939456 g
- Fiber 0.0867119775811831 g
- Protein 5.34001515798656 g
- Saturated Fat 4.80864613167932 g
- Serving Size 1 1 Serving (34g)
- Sodium 104.015208376643 mg
- Sugar 0.831523439174753 g
- Trans Fat 0.97277220845294 g
- Calories 104 calories
Step-by-step
- Turn oven on to broil and place the whole jalapeno peppers onto a baking sheet
- place on the top rack in the oven and allow to broil for 5 to 10 minutes flipping in the middle
- remove when the skins have started to blacken and peppers are slightly soft
- allow to cool while you prepare the rest of the ingredients
- in a medium mixing bowl combine the cream cheese, cheddar cheese, salt, garlic powder, cumin, salsa, and chicken
- once peppers have cooled to the touch cut off the stem and slice in half the long way
- remove as much or as little of the seeds and membrane as you'd like. The more you remove the more mild they will be.
- the skins will be peeling up so remove them
- chop your pepper and place into the cream cheese mixture and stir to combine
- lay out one of the sandwich wraps and spread the cream cheese mixture over the entire thing
- starting on one side roll the wrap onto itself until you are left with a cigar shaped log
- place to the side, opening down, and repeat with the remaining wraps
- slice the ends of the wraps off so that you are left with flat ends to your logs.
- slice in 1 inch sections and set on your serving dish
- serve with your favorite salsa or even guacamole and enjoy!
Cream cheese acts as the crucial structural binder for these pinwheels. Without fully softening the 8 ounces of dairy to room temperature before mixing, the cold fat will tear delicate sandwich wraps during spreading. Roasting the peppers under a broiler for 5 to 10 minutes chars the outer skins and breaks down tough vegetable fibers, yielding the distinct smoky profile characteristic of classic jalapeño poppers. Scraping away the seeds and white membranes dictates the final heat level; leave them intact for maximum capsaicin intensity or strip them completely for a mild bite. Shredded white meat chicken absorbs the surrounding spices while adding structural protein to the filling matrix. Spreads like this benefit from a brief 30-minute refrigeration window before slicing to firm the saturated fats.
Technique and Assembly
Rolling tight cylinders requires consistent downward pressure from the fingertips to eliminate air pockets. Trimming the uneven ends of each log creates flat surfaces before portioning into distinct 1-inch rounds. Serrated blades slice through soft tortillas cleanly without compressing the filling out of the sides. Substituting low-fat cream cheese alters the moisture content, releasing excess liquid that will make the wraps soggy within two hours. Heavy-duty plastic wrap helps contain the logs if chilling them ahead of service.
- Wraps tearing during rolling usually indicates the filling is too cold or the tortillas are stale; warm them in a microwave for 10 seconds to restore elasticity.
- Failing to peel away charred pepper skins results in unwanted bitter flecks distributed through the cheese.
- Slicing with a dull knife crushes the circular cross-section into an oval shape; sharpen the edge before portioning.
