| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Mexican |
Mexican, Appetizers |
32 |
Appetizers |
INGREDIENTS
| 2 |
c |
Finely shredded or chopped cooked chicken |
| 2/3 |
c |
PACE Thick & Chunky Salsa |
| 1/4 |
c |
Green onion slices |
| 3/4 |
ts |
Ground cumin |
|
|
Vegetable oil |
| 32 |
|
Corn tortillas |
| 2 |
c |
Shredded Monterey Jack or cheddar cheese |
|
|
Guacamole |
INSTRUCTIONS
Combine chicken, Pace Thick & Chunky Salsa, onion and cumin; mix well.
Heat about 1/2" oil in small skillet until hot but not smoking.
Quickly fry each tortilla in oil to soften, about 2 seconds on each
side. Drain on paper towels. Spoon 1 tablespoon chicken mixture and 1
tablespoon cheese down center of each tortilla. Roll tightly; secure
with wooden pick. Place seam-side down on baking sheet. Bake in
preheated oven at 400'F. about 18-20 minutes or until crisp. Serve
warm with guacamole and additional Pace Thick & Chunky Salsa.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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