Chimi-Cha-Chas, Spinach & Artichoke Dip, Cheese Sticks, Chicken Strips

In a bowl, mix together cream cheese, cheddar cheese, and diced jalapeños until well combined.

Prepare the Filling

Spread the filling onto each tortilla and roll tightly. Cut into bite-sized pieces.

Fill the Tortillas

Heat oil in a skillet over medium heat. Fry the pieces until golden brown on all sides. Drain on paper towels.

In a mixing bowl, combine chopped spinach, artichoke hearts, cream cheese, sour cream, parmesan cheese, minced garlic, salt, and pepper.

Transfer the mixture to a baking dish and bake at 350°F (175°C) for 25-30 minutes until bubbly and golden on top.

Set up a breading station with flour, beaten eggs, and bread crumbs.

Dip each mozzarella stick in flour, then in beaten eggs, and finally coat with bread crumbs.

Heat oil in a skillet and fry the cheese sticks until golden brown. Drain on paper towels.

Dip each chicken strip in flour, then in beaten eggs, and finally coat with bread crumbs.

Heat oil in a skillet and fry the chicken strips until cooked through and golden brown. Drain on paper towels.