| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Mexican |
Appetizers, Jaw, Mexican, Poultry |
16 |
Appetizers |
INGREDIENTS
| 4 |
|
Boneless, skinless chicken |
|
|
Breasts, about 1 lb |
|
|
Salt and pepper to taste |
| 2 |
T |
Olive or vegetable oil |
| 2 |
T |
Lime juice |
| 1 |
|
Clove garlic, minced |
| 8 |
oz |
Port wine or sharp cheddar |
|
|
Cold pack cheese food |
|
|
Softened |
| 8 |
|
Flour tortillas |
| 1/3 |
c |
Chopped green onions |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
Cut chicken breasts in half lengthwise. Salt and pepper chicken.
Combine oil, lime juice and garlic; marinate chicken 30 minutes or
longer. Remove from marinade. Grill or barbecue chicken 10 to 12
minutes, turning once, until chicken is just cooked thouugh (or saute
in nonstick skillet 10 to 12 minutes). Divide cheese in half; reserve
one half. To make each roll-up, spread 1 tablespoon cheese on lower
third of tortilla. Lay 1 chicken strip across; sprinkle with a little
green onion. Fold in sides of tortillas; roll up tightly. Wrap in
foil (can be made ahead and refrigerated). To serve, warm on grill or
barbecue for 8 to 10 minutes. (Or warm in oven at 350 degrees for 8 to
10 minutes.) Meanwhile, combine reserve softened cheese and sour
cream. Remove roll-ups from foil; cut in half diagonally. Serve with
cheese sauce for dipping or salsa. Posted to MM-Recipes Digest V3 #244
Date: Fri, 06 Sep 1996 17:23:34 -0700 From: jessann doe
<jessann@texas.net>
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