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Saturday, July 19, 2014

Chicken Roll Ups

3 BLSL chicken breasts
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.

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