February 27, 2008

California Round Ups


2005 3rd Place Winner
Chicken Traditions with Flair
Kylie Glover, Mesa AZ

1          California Avocado, mashed
1          4-ounce package cream cheese, softened
5          fresh California Tomatoes, chopped
1          4-ounce can chopped green chiles
1          bunch green onions, sliced thin
1/4       cup cilantro leaves
1          teaspoon minced garlic
1          teaspoon dried oregano
juice of one lime
2          teaspoons salt
1          teaspoon fresh ground black pepper
2          cooked boneless, skinless California chicken breasts, shredded
4          flour tortillas, 6-inch

In a small bowl, blend mashed avocado and cream cheese; set aside. Put tomatoes, chiles, onion, cilantro, garlic, oregano and lime juice into food processor; pulse until finely chopped. Season with salt and pepper to taste. Drain salsa. Add to medium bowl and add shredded chicken; mix together. Spread avocado/cheese mixture on each tortilla, about ½-inch from edge. Top with chicken salsa. Roll up jellyroll style and wrap tightly in plastic wrap; refrigerate at least 1 hour. Cut each roll into ½-inch slices for appetizer servings or in half for sandwich.

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