CHIPOTLE CHICKEN ROLLS WITH AVOCADO DIPPING SAUCE
This is a Rachel Ray recipe from her 365 - No Repeats cookbook. This is a yummy easy dinner, that looks harder than it is to make.
Provided by erin_carrier
Categories Lunch/Snacks
Time 30m
Yield 12 rolls, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees Farenheit.
- Combine the ground chicken, scallions, cheese, garlic, and chipotles and season with salt and pepper.
- Transfer the mixture to a sealable plastic bag. Turn the bag into a homemade pastry bag by trimming 1 1/2 inches off one of the bottom corners of the bag.
- Arrange phyllo dough with the long side closest to you on your kitchen counter, brush liberally with the melted margarine, season with salt and pepper. Place another sheet of phyllo on top, brush with margarine again, and season with salt and pepper. Repeat with third sheet of phyllo.
- Place the trimmed end of the pastry bag 1/2 inch in from the left side and 1/2 inch up from the bottom of the phyllo sheet. Squeeze half the chicken mixture from the bag while moving along in a straight line from left to right. Roll the front edge of the phyllo sheet away from you, ensasing the chicken mixture. Continue until you have completed a long roll. Tuck the ends in and then brush the entire outside of the phyllo log with more melted butter. Transfer the first log to a rimmed cookie sheet, putting the seam side down. Repeat this process to make the second log with the remaining half of the chicken mixture. Bake for 15 minutes, or until the logs feel firm to the touch.
- While the phyllo-wrapped chicken is in the oven, cut the avacado in half and remove skin and seed. Place in a food processor and combine with lime juice, cilantro, course salt, and about 3 tablespoons of water. Process until the avacaodo mixture is smooth, then stream the Olive Oil into the dressing. Season to taste.
- Once the rolls are cooked, remove from oven and let them cool just enough to handle. Cut each roll in half, then cut each half into 3 equal pieces. Serve 3 chicken rolls per person. With a small ramekin of the dipping sauce.
Nutrition Facts : Calories 545.7, Fat 34.5, SaturatedFat 6.1, Cholesterol 96.8, Sodium 1074.6, Carbohydrate 24.1, Fiber 4.7, Sugar 1.5, Protein 35.9
CHIPOTLE-CHICKEN BAKED TAQUITOS
Our 30-minute baked chicken taquitos feature the smoky and spicy flavor of chipotle. Serve with our homemade guacamole dipping sauce.
Provided by Deborah Harroun
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray large cookie sheet with cooking spray.
- In a large skillet, cook chicken over medium-high heat about 5 minutes, stirring occasionally, until no longer pink. Remove from heat. Add chipotle chile, adobo sauce, onions and cheese; stir to combine.
- To assemble, spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up; place seam side down on cookie sheet. Spray tops of taquitos with cooking spray. Sprinkle with 1 tablespoon coarse salt.
- Bake 12 to 15 minutes or until lightly browned and crisp.
- Meanwhile, scoop out avocado into small bowl; mash with fork. Drizzle lime juice over avocado. Add cilantro and garlic; mix well. Add salt to taste.
- Serve taquitos hot with dipping sauce.
Nutrition Facts : ServingSize 1 Serving
CHIPOTLE CHICKEN SKEWERS WITH CREAMY CILANTRO DIPPING SAUCE
This is from Cook's Illustrated (America's Test Kitchen) The Best Light Recipe. It's shockingly good. The sauce is also fantastic on fish tacos. EDIT: THIS RECIPE IS AN APPETIZER. It will not magically turn 2lbs of chicken into a full meal for 10 people. You may serve it as a main course, but please adjust your expectations or multiply the measurements. You will need thirty 6- or 8-inch bamboo (or wooden) skewers for this recipe. The cooking time will depend on the strength and type of your broiler. Under-the-oven drawer-style broilers tend to take a few minutes longer than in-oven-style broilers. A small clove of minced garlic (about 1/2 teaspoon) can be substituted for the garlic powder in the sauce, if desired.
Provided by Melissa and her Pan
Categories Chicken
Time 55m
Yield 30 Skewers, 10 serving(s)
Number Of Ingredients 18
Steps:
- FOR THE CHICKEN: Slice the chicken breasts across the grain into 1/2-inch-thick strips (you should have about 30 strips). In a large bowl, toss the chicken with the brown sugar, cilantro, chipotle, adobo sauce, salt, chili powder, garlic powder, and pepper. Cover tightly with plastic wrap and refrigerate until the flavors meld, about 30 minutes. (The chicken, covered, can be refrigerated for up to 1 day before cooking.).
- FOR THE DIPPING SAUCE: In a bowl, stir all the ingredients together. Cover with plastic wrap and let stand at room temperature until the flavors meld, about 30 minutes. (The dipping sauce can be covered and refrigerated for up to 2 days. Season with additional lime juice, salt, and pepper to taste before serving.).
- Meanwhile, adjust an oven rack to the top position and heat the broiler. Line a broiler pan bottom with foil and top with a slotted broiler pan top; spray the broiler pan top with nonstick cooking spray. Weave each piece of chicken onto individual bamboo skewers; lay half of the skewers on the broiler pan top and cover the skewer ends with foil, making sure not to cover the chicken. Broil until the meat is lightly browned and cooked through, 5 to 8 minutes, flipping the skewers over halfway through. Transfer the skewers to a serving platter and serve immediately with half the dipping sauce. Repeat, broiling the remaining skewers and serving with the remaining dipping sauce.
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- Combine all of the marinade ingredients in a small bowl and whisk together. Place the chicken pieces in an airtight container or a large ziploc bag. Pour the marinade over the chicken and seal the bag or container. Turn over a few times to ensure that everything is well coated. Allow the chicken to marinate for 30-60 minutes, or for as long as 24 hours.
- When almost ready to grill, soak wooden skewers in water for 10 minutes before threading the chicken onto the skewers. Heat the grill to medium high and generously oil the grates to prevent the meat from sticking. Place the kabobs on the grill and let cook, turning once or twice, until all sides of the meat are slightly browned and the chicken is cooked through.
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