Chile Head Chicken Fingers
INGREDIENTS:
1 pk Ham slices; (very thin)
1 pk Philadelphia Cream Cheese*;
-cubed
1 tb Real mayo
1 tb Garlic powder
Chile oil to taste and
-consistency
4 New Mexican or Poblano
-chiles; roasted, skinned,
-deviened, deseeded and
-sliced into strips about
-3-4 mm in width
1 pk Ham slices; (very thin)
1 pk Philadelphia Cream Cheese*;
-cubed
1 tb Real mayo
1 tb Garlic powder
Chile oil to taste and
-consistency
4 New Mexican or Poblano
-chiles; roasted, skinned,
-deviened, deseeded and
-sliced into strips about
-3-4 mm in width
In a food processor (you can use a bowl and a fork for mixing as well, but it's slower) add the cream cheese, mayo and garlic powder. Process until smooth. If it is still not spreadable enough run the processor as you drizzle in the chile oil until the right consistency is achieved.
Lay out a slice of ham and pat dry with a paper towel. Spread a thin layer of the cream cheese mixture over the ham. Lay a strip of chile across one end of the ham slice, then roll into a tube. Slice the tube into roughly bite size pieces. Repeat this process until you run out of ham and/or chile. Enjoy!
Lay out a slice of ham and pat dry with a paper towel. Spread a thin layer of the cream cheese mixture over the ham. Lay a strip of chile across one end of the ham slice, then roll into a tube. Slice the tube into roughly bite size pieces. Repeat this process until you run out of ham and/or chile. Enjoy!