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Chipotle Chicken MVP Bites

What 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.

Made with the Following Products

 
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