Chipotle Chicken MVP Bites
Bring these to a game day lunch or family picnic and you'll be the fan favorite. Each empanada-inspired tortilla pocket is packed with diced Chipotle Seasoned Chicken Breast and filled with bold Southwestern flavors.
What you need
2 cups Sara Lee® Chipotle Seasoned Chicken Breast , finely diced
10 flour tortillas
1 tbsp. olive oil
1 tbsp. yellow onion, diced
1/4 cup red bell pepper, diced
1/4 cup corn kernels, frozen
1 tsp. paprika
1 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. dried oregano
Pinch of Kosher salt
Pinch of ground black pepper
1 lime, juiced
2 cups Mexican cheese blend
1 cup avocado, diced 1/2
1/4 cup cilantro, fresh & chopped
1 large egg, beaten
oil, for frying
fresh cilantro, sour cream, guacamole & salsa, for serving
How to Make it
1.In a large pan over medium heat, add and mix the olive oil, onion, red pepper, corn, paprika, chili powder, cumin, garlic powder, and dried oregano
2.Add salt and pepper to taste. Add lime juice and cook the vegetables until soft, about 5 minutes
3.Remove and put in a medium bowl
4.Add the shredded chicken, cheese, avocado, and cilantro to the bowl and stir lightly until everything is mixed
5.Cut a tortilla in half with a pizza cutter or knife
6.Put a spoonful of the filling in the center of the tortilla half
7.Fold each corner over the middle, forming a triangle
8.Flip the tortilla triangle over so the seam is down
9.Brush the inside of the open edge of the tortilla with egg wash and press with a fork to seal
10.Repeat with the remaining tortillas and fillings
11.In a deep pan, heat 2 inches of oil at 350°F (180°C)
12.Once the oil is hot, place 2-3 tortilla triangles in the pan and cook on each side for 3 minutes, or until golden brown
13.Drain the triangles on a rack
14.Serve with cilantro, sour cream, guacamole, and salsa
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