Original Creole Seasoning 
30-Minute Chicken Marinade 
Shrimp & Spinach Artichoke Stuffed Peppers
These shrimp, spinach & artichoke stuffed peppers by @creoleseoul are bursting with flavor, thanks to a…
Get RecipeZesty olive salad topped with seasoned meats and cheeses … your favorite Cajun sandwich is now in appetizer form. Baking Beauty says these Muffuletta Roll Ups are cool, creamy and perfect for summer parties!
Ingredients
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1/2 Cup Green Olives, Chopped
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1/2 Cup Black Olives, Chopped
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1/4 Cup Roasted Red Peppers, Chopped
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1 Clove Garlic, Minced
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2 Teaspoons Olive Oil
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2 Teaspoons Red Wine Vinegar
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1 Teaspoon Tony’s Original Creole Seasoning
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2 Chicken Breasts
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1 Cup Tony’s 30-Minute Chicken Marinade
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2 Packages (8 Ounces Each) Cream Cheese, Softened
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2 Teaspoons Tony’s Original Creole Seasoning
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1/2 Pound Salami
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1/3 Pound Provolone Cheese
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1/3 Pound Mozzarella Cheese
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6 Large Flour Tortillas
- Clear
Directions
- Add chicken and 1 cup of Tony’s 30-Minute Chicken Marinade to a plastic baggie. Refrigerate for at least 30 minutes.
- When finished marinating, cook chicken on grill set to medium-high heat. Cook each chicken breast for about 8 minutes per side or until they reach an internal temperature of 165°F. Take chicken breasts off grill, let cool and then shred.
- In a small bowl, make the olive salad by combining green olives, black olives, red peppers, garlic, olive oil, vinegar and Tony’s Original Creole Seasoning. Place in refrigerator.
- In another small bowl, combine cream cheese and Tony’s Original Creole Seasoning. Spread evenly over tortillas.
- Spread olive salad over tortillas. Top with chicken, salami, provolone and mozzarella.
- Roll up tortillas and wrap in plastic wrap. Refrigerate for at least 3 hours. Slice, serve and enjoy!
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from our Cajun Country Cookbook
Venison Chops
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