Adapted from Pennies on a Platter (where the recipe is much fuller, with things like green onions and cilantro. This is how I usually do it, lazy-style.):


  • 3 oz soft lite cream cheese
  • 1/4 cup green salsa
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • a bit of minced onion
  • 2 cloves garlic, minced
  • 1 cup shredded cheese
  • 2 cups shredded cooked chicken


  • flour tortillas (fajita size)
  • olive oil (to spray)
  • garlic salt

Mix filling ingredients. Roll a few tablespoons into tortillas, arrange on cookie sheet. Spritz with oil, dust with garlic salt. Bake at 350 until golden brown, with filling oozing out. (It can easily be pushed back in with a fork after they’ve been out of the oven a minute or two.)


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