| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Mexican |
Appetizers, Poultry, Mexican, Jaw |
16 |
Appetizers |
INGREDIENTS
| 4 |
|
Boneless, skinless chicken |
|
|
Breasts (about 1 lb) |
|
|
Salt and pepper to taste |
| 2 |
tb |
Olive or vegetable oil |
| 2 |
tb |
Lime juice |
| 1 |
md |
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>
A Message from our Provider:
“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”