Instructions

Creamy Chicken & Salsa Pinwheels

1. In a bowl mix together the cream cheese, salsa, cilantro, green onions, cheddar and chicken until well combined.
2. Line a cutting board with a large piece of plastic wrap, about double the size of the flatbread.
3. Place the flatbread down on the plastic wrap with the long side facing you.
4. Scoop out 1 ½ cups of mixture onto the flatbread spreading evenly just to the ends. Add more if needed. The mixture shouldn’t be heaping but should cover the entire area in about a 1/4” thick layer.
5. Starting at the edge closest to you, roll up the edges up and over the filling like a jelly roll rolling in a tight and even roll.
6. Pick up the wrap and place seam side down on the plastic wrap edge closest to you and roll, wrapping up the roll tightly. Twist the edges to seal.
7. Repeat this for the remaining flatbreads/filling.
8. Chill the rolls in the fridge for 2-3 hours.
9. To serve, using a serrated knife, cut the roll into 1/2” pinwheels.
10. Can be made up to 2 days in advance prior to cutting.

Double Bean Cheeeeesy Dip

1. Preheat the oven to 350F, rack in the middle.
2. In a large bowl mix together the refried beans, white beans, cream cheese, cumin, chili powder, cilantro and salt.
3. Add in the picante sauce and mix in.
4. Last, add in 1 cup of cheddar, Monterey jack and Colby jack; gently combining. Taste for seasoning.
5. Pour the mixture into a 1 1/2-2qrt casserole dish; spreading evenly.
6. Bake for 20-25 minutes or until the mixture starts to bubble around the edges.
7. Remove from the oven, garnish with the sour cream and remaining cheddar cheese.
8. Serve with tortilla chips.