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Firecracker chicken roll up like sm

Posted by Longhorn Steak House on September 02, 2007 at 12:05:07:


chicken boned or not
chili seasoning/marinade
pepper jack cheese
flour tortillas
Avocado Lime Sauce (recipe follows)

Grill or roast chicken with a marinade of chili pepper seasoning. You can get marinades like that all over the spice aisle at your local grocery. I would marinade it for at least 2 hours to make sure the “firecracker” is bone deep.

Shred the grilled/roasted chicken.

Get small flour tortillas (6-inch will make the signature longhorn size). If your tortillas are large ones cut them in into thirds. Brush the inside of the tortilla with butter or use butter spray--they have to stick once you roll them up.

Heat your oil up to 300/350 degrees about 1/2-inch deep. Oil has to be hot enough to crisp the tortillas quickly without the cheese melting all the way out.*

Take your shredded chicken and wrap it along with some shredded pepper jack or cheddar cheese and wrap up tightly--finger size--in the tortilla. They’ll be long so cut them in half. Fry these until golden brown.

Wash up 1/2 avocado, mix in the juice of 2 limes, add a little olive oil and some garlic and salt. Whip it, whip it good.

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