Southwestern Cheese-Stuffed Chicken Roll-Ups


  • 1 container (8 oz) chives-and-onion cream cheese spread
  • 3/4 teaspoon garlic powder
  • 1/3 cup drained Old El Paso™ pickled jalapeño slices (from 12-oz jar)
  • 1/2 cup canned (drained) Green Giant™ whole kernel corn 
  • 6 Old El Paso™ taco shells (from 4.6-oz box), coarsely broken
  • 3/4 teaspoon chili powder
  • 4 boneless skinless chicken breasts (about 1 1/4 lb)
  • 2 tablespoons unsalted or salted butter, melted
  • 1/2 to 3/4 cup buttermilk
  • 3 tablespoons honey
  • 1 cup shredded Mexican cheese blend (4 oz)
  • 1 2/3 cups Old El Paso™ Thick 'n Chunky salsa
  • 2/3 cup sour cream


1 _ Heat oven to 350°F. In medium bowl, stir together cream cheese, garlic powder, jalapeños and corn; set aside.

2 _ Place broken taco shells in resealable food-storage plastic bag; seal bag. Crush taco shells with rolling pin until coarsely ground. (Or, place broken taco shells in food processor bowl with metal blade; process until coarsely ground.) Pour crumbs into shallow dish; stir in chili powder.

3 _ Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Spread butter over one side of each chicken breast.

4 _ Place about 1/3 cup cream cheese mixture on center of buttered side of each chicken breast; roll up chicken. Pour buttermilk into shallow dish. Dip chicken rolls in buttermilk, then coat with crumb mixture. Insert toothpick to secure. Place in ungreased 8-inch square (2-quart) glass baking dish. Drizzle with honey.

5 _ Bake 35 to 45 minutes or until chicken is no longer pink in center. Sprinkle with Mexican cheese blend; bake 4 to 5 minutes longer until cheese is melted. Serve with salsa and sour cream.