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Air-Fried Chicken Stuffed Tortillas with Peppers and Corn

Air-Fried Chicken Stuffed Tortillas with Peppers and Corn

4 ounces cream cheese, room temperature
2½ cups grated Cheddar cheese
2 cups shredded cooked chicken
½ cup roasted peppers, diced
1 cup corn kernels (fresh or frozen)

  • Combine the cream cheese and cheddar cheese in a bowl. Fold in the shredded chicken, roasted peppers, corn and scallions and season the mixture with salt and freshly ground black pepper.

  • In a second small bowl, mix the oil and chili powder together and set aside.

  • Cut the tortillas in half. Make one stuffed tortilla at a time. Start by rolling one half tortilla into a cone. While holding the cone in one hand, fill it with 2 tablespoons of the chicken and cheese mixture. Push the filling down into the bottom of the cone, leaving ½ inch of the cone empty at the top. Gently squeeze the cone to slightly flatten the cone into a puffed triangle. Lay the stuffed tortilla triangle seam-side down on a sheet tray or cutting board. Repeat with the remaining ingredients. Brush each one with the chili oil.

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  • For Full Instruction: meredithlaurence.com

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