WHAT YOU NEED
- 2 cups Sara Lee® Chipotle Seasoned Chicken Breast, finely diced
- 10 flour tortillas
- 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
- 2 cups Mexican cheese blend
- 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
| HOW TO MAKE IT
- 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. Add lime juice and cook the vegetables until soft, about 5 minutes
- Remove and put in a medium bowl
- Add the shredded chicken, cheese, avocado, and cilantro to the bowl and stir lightly until everything is mixed
- Cut a tortilla in half with a pizza cutter or knife
- Put a spoonful of the filling in the center of the tortilla half
- Fold each corner over the middle, forming a triangle
- Flip the tortilla triangle over so the seam is down
- Brush the inside of the open edge of the tortilla with egg wash and press with a fork to seal
- Repeat with the remaining tortillas and fillings
- In a deep pan, heat 2 inches of oil at 350°F (180°C)
- 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
- Drain the triangles on a rack
- Serve with cilantro, sour cream, guacamole, and salsa
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