Wanna know the great thing about being an adult in the 2012s? Freedom of eatage, baby.
Oh you think I'm kidding? I just ate my weight in these insane Baked Chicken and Cheese Pinwheels
, at the age of 36, with my yoga pants on, not a child in sight, and not a fleck of self judgment surfaced. Not. A. Fleck. As a matter of fact, I'm going to go lock myself in the bathroom and finish off this platter right now, thanks.
(I mean, they totally work for quick and easy weeknight kid's meal too, if you're into that sort of thing.)
Grab some large spinach tortillas, a rotisserie chicken (that you shred), some yuuuummy Monterey Jack cheese, Old El Paso chopped chiles, and some Old El Paso hot and spicy taco seasoning! Or whatever level of heatage you prefer. Grab some cilantro too!
Okay, so this is all you do. Combine the shredded chicken with the chiles and about half the packet of seasoning. Taste it to see if you want more seasoning. If you do, add more. If you don't, don't add any more because that just wouldn't make any sense. Stir it all up!
Then lay your tortillas out on a large surface, and arrange a little chicken line towards one end of the tortilla. Then sprinkle some cheese on top (go crazy if you want!), and some cilantro, jeah.
Zeen yewl jerst rawl 'eeeem erp, lark sew. (do you have any idea what I just typed?)
Then place them on a baking sheet and slide them in the oven for about 15 minutes! That's IT. Check and see how melty the cheese is. Then slice each tortilla into little pinwheels and crumble at the glory.
Try and eat just one. RIIIIIIIIIIIIGHT.
New weeknight favorite right here, y'all.
And I was totally kidding about locking myself in the bathroom!
I'll be in the bedroom closet.*Bev's not kidding about the closet thing she just told you about. For more musings, visit her blog at Bev Cooks and her Tablespoon profile.