Chicken Fiesta Pinwheels Easy TexMex Party Starters

Instructions:

1. Sauté chicken breasts in olive oil until cooked through (internal temperature 165°F/74°C).
2. Shred the cooked chicken using two forks or in a stand mixer.
3. Add chili powder, cumin, garlic powder, onion powder, salt, and pepper to the shredded chicken. Toss to combine.
4. In a mixing bowl, combine softened cream cheese, cheddar cheese, salsa, and cilantro (if using).
5. Add the seasoned chicken to the cheese mixture and stir until well combined.
6. On a lightly floured surface, unfold one sheet of puff pastry. Gently roll it out to a slightly larger rectangle (about 12x10 inches).
7. Spread half of the chicken filling evenly over the puff pastry, leaving a small border at the edges.
8. Starting from one long edge, tightly roll up the pastry into a log.
9. Repeat steps 6-8 with the second sheet of puff pastry and the remaining filling.
10. Wrap the logs in plastic wrap and chill in the refrigerator for at least 15 minutes (this helps them slice cleanly).
11. Using a sharp knife or pizza cutter, slice each log into approximately 1-inch (2.5cm) thick pinwheels.
12. Place the pinwheels on a baking sheet lined with parchment paper or a silicone mat.
13. Brush the top of each pinwheel with beaten egg for a golden finish.
14. Sprinkle with sesame seeds or Everything Bagel seasoning.
15. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.
16. Let cool slightly on the baking sheet before serving the chicken taco pinwheels.