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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 collapse expand 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.
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