Fire roasted bell peppers diced (I did mine on the open flame of my gas stove)
Grilled Corn (same thing as peppers roast on the open flame and cut from the cob)
Flour tortillas (smaller size)
Mexican cheeses (your choice)
Crema (Mexican Sour Cream, you can find it at any Tienda or probably your local Grocery Store)
1/2 c sour cream
salt and lime juice to taste
1 diced jalapeno
Purple onion diced small
Cilantro cleaned and chopped
First heat your tortillas up on the microwave in a damp paper towel to make them more pliable
Pour a bit of crema down the middle of your tortilla, add chicken mixture on top, add cheese and roll up jelly roll style
Heat oven to 375 degrees
Place on a raised rack on a baking sheet, coat with pan spray, cook until crispy about 8-10 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.
Serve with the Chipolte Cream and the Pineapple Salsa in addition to the Jalapeno Jelly!