Saturday, July 19, 2014
Chicken Roll Ups
3 cloves of garlic, pressed
1 tsp onion powder
1 TSB vinegar
1 tsp cumin powder
1 tsp chili powder
1 TSB parsley flakes
1 TSB chopped cilantro
1 tsp of chopped pickled jalapenos
juice of one lime
3/4 cup of Mexican melting cheese
10 Corn shells
oil for frying
Start with sauteing the chicken in a little oil with garlic on pretty high heat and add spices and jalapenos. Then add vinegar and lime juice. Reduce to low and let simmer and reduce. (add a little more vinegar if looks too dry)
Add about 3/4 cup of cheese and allow to melt.
In a small frying pan add just enough oil to completely cover the bottom, heat to high.
One at a time, put the corn shells into the oil and fry maybe 25 seconds a side. You will see when they start to brown a little.
Remove from oil and drain on a paper towel, immediately, while the corn shell is still pliable, add about 2 TSB of chicken mixture and roll up and set aside.
Repeat until all the chicken mixture has been used, I did about 10.
Normally, I would smother these in cheese and enchilada sauce and bake, but my Hubs isn't a big of enchiladas. They were very good this way. I topped with a little cheese and sour cream.