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Ingredients
- ½ cup (125 mL) cream cheese, softened (½ a 250-g package)
- 3 tbsp (45 mL) salsa
- ½ cup (125 mL) shredded cheddar cheese
- 2 large (10 in/25 cm) tortillas
- Your choice of additional fillings (chopped veggies, chicken, ham, canned beans, corn niblets)
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
In a small bowl, blend together the cream cheese and salsa. Spread evenly on the two tortillas, then sprinkle with the shredded cheese. (You may not want to use all of the cream cheese mixture.) Add any additional toppings you'd like, then roll up tightly, cut into 1 in (2 cm) pieces and arrange in a container to pack in a lunch bag.
Chef Tips and Tricks
VIDEO: Cheesy Stuffed Chicken Bombs
Bursting with cheese and wrapped up in bacon, these stuffed chicken breasts are totally irresistible!
Ingredients
- Chicken breast
- 6 -8 bacon slices
- 1 cup spinach leaves
- 1 small jar semi-dried tomatoes
- 1 cup shredded cheese
- Salt and pepper
Method
- Carefully slice the chicken breasts, forming a pocket, without cutting right through.
- Fry the breasts until golden brown on both sides.
- Layer bacon slices on a chopping board.
- Place the chicken breast on the far left, and top with spinach leaves, semi-dried tomatoes and cheese. Season with salt and pepper.
- Roll the chicken breast in the bacon slices, folding it closed as you go.
- Cook in the oven for 20 minutes at 375°F.
- Serve, and enjoy!
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