South Of The Border Chicken Rolls Recipes

Steps:

• Use medium pan over medium heat cook chicken after you've massaged it with oil (1 TBs). Cook 5 min on each side till it's thru. Then set aside.
• Using the rest of the oil saute green onion and red pepper till tender. 5 minute.
• Chop chicken and add to the veges. Add in beans, corn, spinach, peppers, and spices. Stir while cooking till well mixed and tender. Remove from heat, add cheese and mix in till it melts.
• Microwave torillias wrapped in damp paper towels ca. 1 minute or till soft.
• Fill tortillas with equal amounts of mixture. Roll it tightly not forgetting to wrap the bottom. Hold together with toothpicks. Place in freezer safe pan top with pastic wrap and freeze for minute 4 hours.
• In a deep pan heat frying oil to 375. Fry frozen tortillas (careful of splatter) 10 min each or till desired brown. (less fat variety bake at 400 for 20 min).

Steps:

• Pound chicken to 1/4-inch thickness.
• Combine oil and juice in a resealable ziplock bag.
• Add chicken and marinate 4-6 hours.
• Combine ingredients for Spicy Mayo (mayonnaise, chili powder, cumin, cayenne pepper, salt, tomato paste, lime juice, and orange juice) until smooth.
• Chill for several 2-3 hours before making sandwiches to blend flavors.
• Remove chicken from marinade and discard marinade.
• Grill or broil chicken 8-10 minutes, or until cooked through, turning once while cooking.
• Remove chicken from heat and place cheese on chicken while it is very hot.
• Butter cut sides of rolls and grill or toast until lightly golden and crisp.
• Place chicken (with cheese), lettuce, tomato, red onion, a dallop of southwest mayo, and sprinkle about a tablespoon of chopped cilantro on each sandwich and top with upper portion of each roll.
• Serve hot.

Steps:

• Sauté green pepper and chicken in butter or oil until lightly browned (about 5 mins).
• Spread the rice in a greased 9x9 pan.
• Top with peppers and chicken.
• Mix sour cream and salsa and spoon over chicken. Sprinkle with cheese.
• Bake 350 degrees for 25-30 minute.

Steps:

• Rub 1 tbsp oil over chicken. In a medium saucepan over medium he!it, cook chicken 5 minutes per side, until meat is no nger pink. Remove hom hem ond set aside. Heat remaining oil in medium saucepan over medium heat. Stir in onion and red pepper. Cook 5 minutes; until tender. Cube chicken ond odd to pon along with the corn, black beans, cumin, chili powder, salt and cayenne pepper. Cook 5 minutes; until tender. Remove from heat and toss in cheese. Place wrap in a diamond shapeand odd even amounts of filling horizontally in center of wrap. Fold bottom coner over filling, then fold in side coners. Brush top corner with water ond roll up wrop tightly to enclose filling, sealing roll with top flop. frying Option:In o Iarge skillet, heat oil to 375° F and place rolls flap down, a few at a time, turing occasional , until golden, 2-3 minutes. drain on paper towels. - Baking Option:Heat oven to 400° E Place rolls on a baking sheet coated with cooking spray.lightly brush tops With olive oil and bake until golden brown, about 10 minutes.

Steps:

• Pound breasts to 1/4-inch thickness.
• Put two tablespoons minced chilies and one slice of cheese on each breast, leaving a narrow border all around. Roll up the breasts tightly, tucking in the ends, and secure with toothpicks or wire skewers.
• Combine the bread crumbs, chili powder, cumin, salt, and black pepper in a bowl. Coat each chicken roll with the melted butter, then the bread crumb mixture, gently patting crumbs onto the breasts until covered. (At this point, you can refrigerate overnight if you want.).
• Arrange the chicken rolls seam side down in a greased 13 x 9 baking dish and bake uncovered at 400° for 20 minutes or until golden.
• Eat and enjoy!