Love buffalo chicken, but need a little break from the buffalo chicken dip you have at parties? I stumbled upon this recipe while searching for something simple and easy to prepare for lunch this week since I will be back and forth between two houses before we move. I was not only surprised at how almost effortless these tortilla rollups were, but how good they were! You really can’t go wrong with buffalo anything and while this is very similar in ingredients to the buffalo chicken dip; it still has it’s own unique taste.
Because we do tacos once a week, I often have an abundant amount of flour tortillas in the pantry and hate to see them go to waste. I try to come up with new and different ways to use them rather it’s just an easy microwaveable cheese rollup, or homemade cinnamon tortilla “chips” to enjoy with a side of fresh fruit. Your tortilla options are endless! This called for 4 tortillas, but let’s say you were to prepare this recipe for a game-day; you’d only need a few to make a plateful of little tortilla rolls. Best part is the prep time is 5-10 minutes max if you’re using rotisserie chicken!
Buffalo Chicken Tortillas
Simple buffalo chicken tortilla rollups using a few key ingredients and a quick assemble. Great as a game day appetizer!
- 1 cup rotisserie chicken, shredded
- 4-ounces cream cheese, room temperature
- ¼ cup frank's buffalo sauce
- 1/8 cup blue cheese crumbles
- ½ cup shredded sharp cheddar cheese
- 1 tablespoon sour cream
- 2 6-inch flour tortillas
- Using a medium size bowl, combine cream cheese, blue cheese crumbles and sour cream. Stir so that all are mixed together well.
- In a separate medium size bowl, add rotisserie chicken and buffalo sauce. Combine so that chicken is evenly coated with sauce.
- Using parchment paper on a solid surface, lay tortillas flat. Add 2-3 tablespoons of cheese mixture to tortilla, spreading evenly to all edges. Next add 2-3 tablespoons of chicken mixture, spreading evenly on-top of cheese mixture. Roll tortilla, tightly, and remove from parchment to a plate. When all tortillas are rolled and plated, place plate in refrigerator for 20-30 minutes to allow tortillas to "cool." This makes it easier for cutting.
- When time is up, remove tortillas from fridge and place onto a cutting board. Using a large knife, slice into each tortilla to make small rollups that are not too large, but not too thin so that they fall apart.
- Serve chilled with green onions for garnishing, if desired.
Can you go an entire summer without making some homemade salsa of your own? I can’t. I get the itch to create some as soon as I know the local Farmer’s Markets are open for the season. I know the ingredients are available year round in the grocery stores, but I feel more bountiful when the salsa I make is either from my own backyard growing, or from someone else’s.
So I started seeds inside back in March, but because we are still in the middle of remodeling our new home, I didn’t have anywhere to store the plants outside and unfortunately they perished inside. Gutted, but I guess this year’s summer will be more about planning and building a special place for them to grow in the years to come. Luckily, I have perennials that I have planted that are absolutely flourishing outside right now to keep my green thumb busy.
Homemade Medium Salsa
- 6-8 large tomatoes, diced (keep the juices if you like your salsa more on the juicy side)
- 1 medium onion, diced
- 1 jalapeño, seeds removed and diced
- 2 tablespoon minced garlic, or two garlic cloves diced
- 2 tablespoon cilantro, finely chopped
- 1 tablespoon fresh lime juice
- salt, for taste
- Combine all ingredients in a medium size bowl. Chill for 30 minutes to an hour before serving.
So I meal-plan our weeks worth of food on Saturday so that I am able to make a grocery store run on the same day and meal-prep for a good part of Sunday. That being said, I intentionally scheduled to make these ham and swiss cheese strombolis so that I (or anyone else who would like to as well) could enjoy one or two while watching the NBA Playoffs.
This is my first time making a stromboli. I rarely work with dough because I base most of my pizzas on flatbreads or pita bread. I was surprised at how easy it really was and how well it turned out. If making dough intimidates you too, you can use the Pillsbury refrigerated dough. Next time, I’ll be more brave and make my OWN pizza dough!
After you’ve flattened and stretched your dough well, lay your ham and cheese. I used sliced swiss cheese but you can use shredded cheese if you have it on-hand. We do ham and swiss cheese sandwiches here and there so I already had the swiss cheese slices.
If you’re serving these as a appetizer, they go great with a dipping sauce. Both honey mustard or a pizza sauce would give it an even more additional taste. But if not, they taste great just as is! That’s how I just enjoyed mine. Can’t wait to bake these, and more similar kinds as well again soon.
Ham and Swiss Cheese Stromboli
Warm delicious homemade stromboli stuffed with deli ham and swiss cheese. Great to serve during game day, or for an easy-to-make appetizer.
- homemade pizza dough, or one 11-ounce tube of refrigerated Pillsbury french loaf
- 8-ounces deli ham, thin sliced
- 6 slices of swiss cheese, cut into halves
- green onions, sliced and diced
- Preheat oven to 350 degrees. Grease a cooking pan.
- Prepare your homemade dough, or using a sheet of wax paper with flour sprinkled overtop; flatten the french loaf dough using your hands and a roller.
- When dough is completely flat, add your slices of ham first. You want to leave about a little over ½ inch between the end of the dough and your ham. This allows you to pinch the corners up after you roll up dough. Next add cheese slices and then sprinkle green onions throughout.
- Roll doll up tightly. When done, make sure to pinch so that dough seals. Place side with end of dough seam down on cooking pan. Using a knife, add slits at top.
- Bake for 20-30 minutes depending on when stromboli appears golden. Allow to cool momentarily before dividing to serve.
- Tastes great with a side of pizza sauce or honey mustard.