Friday, May 7, 2010

Fried Chicken Rollups

I made these Fried Chicken Rollups the other day, and all I can say is wow. I was a little nervous that the rollups wouldn't have enough punch since the filling is so simple, but the delicate cheese flavor was actually very nice. Served with some refried beans, avocado, sour cream, and some hot sauce and I had a hard time stopping myself from eating twenty of them.


Instead of using a rotisserie chicken, I just poached two chicken breasts. I also heated the corn tortillas in the microwave instead of on the stove. The trick is to just do a few and to get them pretty warm (I heated four at a time, since that is what I could fit in my pan, for 30 seconds). I should also note that I got almost 20 rollups with this amount of filling.

Would I make this again? Oh yes.

Fried Chicken Rollups


2/3 cup plus 2 tablespoons vegetable oil
1 onion, chopped
5 cloves garlic, finely chopped
3 cups shredded store-bought rotisserie chicken meat
Salt and pepper
1 1/2 cups shredded monterey jack cheese (about 6 ounces)
12 small corn tortillas

Spice it up: Stir in 1 teaspoon cumin, paprika or chili powder when cooking the chicken filling.


1. In a large skillet, heat 2 tablespoons oil over medium heat. Add the onion and garlic and cook, stirring, until softened, about 6 minutes. Add the chicken, 1 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, until heated through. Transfer to a bowl and stir in the cheese. Wipe out the skillet.

2. In the same skillet, warm the tortillas over low heat to soften, about 15 seconds on each side. Place on a work surface, then spoon 1/4 cup chicken mixture down the center of each. Roll up the tortillas.

3. In the same skillet, heat the remaining 2/3 cup oil over medium-high heat. Working in batches, add the chicken rollups seam side down and cook, turning once, until golden, about 2 minutes; drain on paper towels.

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