Wednesday, June 19, 2013

Crispy Chicken Tortilla Rollups & Spicy Avocado Creme

What a perfect blend of flavors! The garlic oil added a fantastic flavor and helped make them nice and crisp on the outside and then there was this great creamy chicken filling.  The Avocado Creme has a little kick to it and compliments the sweetness from the corn in the roll ups.  Then top it off with the fact that this meal that can be assembled quickly on a busy night (or a lazy night, I have those, too)


 John's Rating: 10

Recipe adapted from: The Weekend Gourmet

Preheat oven to 400. 
Make the chicken filling by combining the following ingredients in a bowl: 

2 cups of shredded cooked chicken
1 cup colby jack cheese
1/2 cup corn kernels
1-2 sliced green onions (I used fresh chives instead this time)
2 minced garlic cloves
1/3 cup salsa
1 tsp. cumin
the juice of  half a lime
1 tsp. salt
3/4 cup light sour cream OR plain Greek yogurt


Heat 1/4 cup canola oil and two grated garlic cloves in a small saucepan over med heat. When the oil is hot, turn off the heat and let the garlic infuse into the oil for 5-10 minutes. 

Assemble the tortillas by adding about 3 Tbs. of the filling down the center and sprinkle with cheese.    Roll up and place seam-side-down on a baking sheet lined with foil.
**I filled 8 flour tortillas  

Brush the tortilla rollups with the garlic oil and sprinkle with dried cilantro and chili powder. Bake for 8-10 minutes, flipping over halfway through cooking so both sides are able to brown and crisp. 

While the rollups bake, make the avocado creme. 
Add one large ripe avocado to a bowl and mash until creamy. 
Add: 
3/4 cup light sour cream or plain greek yogurt
the juice of half a lime
1/2 tsp. salt
1/2 tsp. chipotle chile powder

Stir well to thoroughly combine and scoop into a pretty serving bowl.

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