I recently found this website - Tiny Kitchen - through a friend's page on fbook... she works for the company and I thought I'd check it out. WELL, I was delighted to see they had a whole slew of recipes listed and I was even more excited to discover they all looked very easy and tasty.
With the Superbowl coming up, people are always looking for dips and appetizers to make for their guests or to bring to a party. The TK's Crispy Southwestern Roll-Ups sound devine and I am definitely going to try in the near future (probably a baked version of this recipe though... I don't do fried foods!)
With the Superbowl coming up, people are always looking for dips and appetizers to make for their guests or to bring to a party. The TK's Crispy Southwestern Roll-Ups sound devine and I am definitely going to try in the near future (probably a baked version of this recipe though... I don't do fried foods!)
Ingredients
12 medium flour tortillas
2 cups cooked, shredded chicken
1 jalapeno pepper, seeded and diced
1 red pepper, seeded and diced
1 cup cooked corn
1⁄2 cup diced red onion
2 tablespoons chopped fresh cilantro
juice of 1 lime
Tabasco to taste
1 1/2 tablespoons cornstarch
1 cup shredded Monterey
Jack cheese
1/4 cup water
vegetable oil
12 medium flour tortillas
2 cups cooked, shredded chicken
1 jalapeno pepper, seeded and diced
1 red pepper, seeded and diced
1 cup cooked corn
1⁄2 cup diced red onion
2 tablespoons chopped fresh cilantro
juice of 1 lime
Tabasco to taste
1 1/2 tablespoons cornstarch
1 cup shredded Monterey
Jack cheese
1/4 cup water
vegetable oil
Instructions
Mix the chicken, peppers, corn, onion, cilantro, lime juice and Tabasco together.
Blend together the cornstarch and water.
Place chicken mixture and cheese on the left 1/3 of each tortilla.
Brush the edges of the tortilla with the cornstarch mixture.
Roll up the tortilla, tucking in the sides as you go along.
(It should look like an eggroll when it’s rolled up.)
Pour enough vegetable oil in a stock pot so it is about 2 inches deep and heat over medium-high. It’s hot enough when you drop a small piece of bread in it and it quickly turns brown. When the oil is hot enough cook the roll-ups for about 2-3 minutes until they are golden brown and crispy. Remove and drain on paper towel.
To serve, slice in half on a diagonal. Serve warm.
Avocado Dip
makes about 1 cup
1 ripe avocado
1 teaspoon lime juice
2 tablespoons chopped cilantro
Tabasco to taste
1 teaspoon salt
2 cup sour cream
2 cup of milk or cream
Mash the avocado with a fork until smooth. Mix in lime juice, cilantro, Tabasco, salt, sour cream and milk until well blended. Serve immediately.
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