Chipotle Chicken MVP Bites
Print this RecipeWhat you Need
- 2 cups
- Sara Lee® Chipotle Seasoned Chicken Breast, finely diced
- 10
- flour tortillas
- 2 cups
- mexican cheese blend
- 1 tbsp.
- olive oil
- 1 tbsp.
- yellow onion, diced
- 1/4 cup
- red bell pepper, diced
- 1/4 cup
- corn kernels, frozen
- 1 tsp.
- paprika
- 1 tsp.
- chili powder
- 1 tsp.
- cumin
- 1 tsp.
- garlic powder
- 1 tsp.
- dried oregano
- Pinch of
- kosher salt
- Pinch of
- ground black pepper
- 1
- lime, juiced
- 1 cup
- avocado, diced 1/2"
- 1/4 cup
- cilantro, fresh & chopped
- 1
- large egg, beaten
- oil, for frying
- fresh cilantro, sour cream, guacamole & salsa, for serving
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How to Make It
- STEP 1
- In a large pan over medium heat, add and mix the olive oil, onion, red pepper, corn, paprika, chili powder, cumin, garlic powder and dried oregano. Add salt and pepper to taste.
- STEP 2
- Add lime juice and cook the vegetables until soft, about 5 minutes.
- STEP 3
- Remove and put in a medium bowl.
- STEP 4
- Add the shredded chicken, cheese, avocado and cilantro to the bowl and stir lightly until everything is mixed.
- STEP 5
- Cut a tortilla in half with a pizza cutter or knife.
- STEP 6
- Put a spoonful of one of the fillings in the center of the tortilla half.
- STEP 7
- Fold each corner over the middle, forming a triangle.
- STEP 8
- Flip the tortilla triangle over so the seam is down.
- STEP 9
- Brush the inside of the open edge of the tortilla with egg wash and press with a fork to seal.
- STEP 10
- Repeat with the remaining tortillas and fillings.
- STEP 11
- In a deep pan, heat 2 inches of oil at 350°F (180°C).
- STEP 12
- Once the oil is hot, place 2-3 tortilla triangles in the pan and cook on each side for 3 minutes, or until golden brown.
- STEP 13
- Drain the triangles on a rack.
- STEP 14
- Serve with cilantro, sour cream, guacamole and salsa.
