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2 tablespoons salsa
1 to 2 jalapeño peppers, seeded*
1 clove garlic
2 tablespoons chopped onions
1 (16-ounce) can refried beans
1/2 teaspoon ground cumin
1 tablespoon chopped fresh cilantro, optional
1 cup cubed cooked chicken
1 cup (4 ounces) shredded Cheddar cheese, divided
10 to 12 flour tortillas (6 inches)
Sour cream and additional salsa, optional
Place the first eight ingredients and 1/2 cup cheese in a food processor; blend until smooth. Spread evenly over tortillas. Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350° for 20 minutes or until heated through. Sprinkle with remaining cheese; let stand until cheese is melted. Serve with sour cream and salsa if desired.
Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
1 to 2 jalapeño peppers, seeded*
1 clove garlic
2 tablespoons chopped onions
1 (16-ounce) can refried beans
1/2 teaspoon ground cumin
1 tablespoon chopped fresh cilantro, optional
1 cup cubed cooked chicken
1 cup (4 ounces) shredded Cheddar cheese, divided
10 to 12 flour tortillas (6 inches)
Sour cream and additional salsa, optional
Place the first eight ingredients and 1/2 cup cheese in a food processor; blend until smooth. Spread evenly over tortillas. Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350° for 20 minutes or until heated through. Sprinkle with remaining cheese; let stand until cheese is melted. Serve with sour cream and salsa if desired.
Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
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