Rotisserie Chicken Tostadas
A creamy tortilla appetizer featuring softened cream cheese blended with tangy crumbled feta, sweet dried cranberries, and fresh chives, then rolled, chilled, and sliced into neat pinwheel-style servings.
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Ingredients
- 4 oversized flour tortillas
- 1/3 cup finely cut fresh chives
- 8 oz cream cheese brought to a soft, workable consistency
- 1 cup sheep’s-milk feta broken into small crumbles
- 1 1/2 cups sweetened dried cranberries
Instructions
- Place the softened cream cheese into a small mixing bowl.
- Whip the cream cheese until it becomes light, smooth, and easy to spread. This creates a creamy base that will blend evenly with the remaining filling ingredients.
- Add the feta, dried cranberries, and chopped chives to the whipped cream cheese, keeping the tortillas aside.
- Stir thoroughly until the mixture is evenly distributed and forms a cohesive spread with balanced flavor throughout.
- Lay out each flour tortilla and coat the surface evenly with the cream cheese mixture, spreading it all the way across for consistent filling in every slice.
- Roll each tortilla firmly into a compact log, keeping the filling enclosed as tightly and evenly as possible.
- Wrap every rolled tortilla securely in plastic wrap so the shape is preserved and the tortillas do not dry out.
- Refrigerate the wrapped rolls for at least 1 hour, allowing them to firm enough for cleaner slicing.
- Remove the plastic wrap after chilling, then cut the tortilla rolls into slices of the preferred thickness.
- Arrange the sliced pieces on a serving platter and serve chilled.