Speckled Spirals
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These tasty rolls will remind you of quesadillas. Kids will like these hot or cold.
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SOUTHWESTERN CHICKEN FILLING
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Block of cream cheese, softened
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4 oz.
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125 g
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Finely chopped cooked chicken
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1/2 cup
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125 mL
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Grated Monterey Jack cheese
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1/2 cup
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125 mL
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Finely chopped red pepper
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2 tbsp.
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30 mL
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Finely chopped green pepper
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2 tbsp.
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30 mL
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Chopped fresh parsley (or 1/2 tsp., 2 mL, flakes)
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2 tsp.
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10 mL
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Chili powder
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1 tsp.
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5 mL
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Salt
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1/8 tsp.
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0.5 mL
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Flour tortillas (9 inch, 22 cm, diameter)
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2
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2
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Southwestern Chicken Filling: Combine first 8 ingredients in medium bowl. Makes about 2 cups (500 mL) filling.
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Spread about 1 cup (250 mL) filling evenly on 1 tortilla, almost to edge. Roll up tightly, jelly roll-style. Repeat with remaining filling and tortilla. Wrap rolls with plastic wrap. Chill for 2 hours. Discard plastic wrap. Trim about 1/2 inch (12 mm) from both ends of each roll. Cut each roll into 1/2 inch (12 mm)
slices, for a total of about 32 slices. Serves 4.
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Kids Can Help: Grating cheese. Stirring filling. Rolling up tortillas.
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1 serving:
291 Calories; 18.8 g Total Fat (5.7 g Mono, 1.6 g Poly, 10.4 g Sat); 64 mg Cholesterol; 17 g Carbohydrate; 1 g Fibre; 14 g Protein; 399 mg Sodium
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Reprinted from School Days Lunches © Company's Coming Publishing Limited
www.companyscoming.com
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