Tuesday, June 21, 2011

Chipotle Chicken Rolls with Avocado Dipping Sauce

I'm re-posting this recipe because I made a few changes (mainly to the dipping sauce). These rolls make a great appetizer, but you can also serve them as a main course (like I did last night!) Just add a nice big green salad & some fresh fruit :) Don't be frightened by the length of this recipe...the directions are very detailed...it really only takes 30-40 minutes to get these on the table! Recipe courtesy of Rachael Ray. Serves 2-3 people.


Ingredients
1 lb. ground chicken breast
4 scallions, thinly sliced, then chopped
1 cup shredded sharp cheddar cheese
1 garlic clove, finely chopped
1 chipotle pepper in adobo sauce, finely chopped (You can find these in the international foods aisle in any grocery store...they come in a small can.)
Salt and freshly ground pepper
6 sheets frozen phyllo dough, defrosted
4 tbsp unsalted butter, melted


Dipping Sauce:
1 ripe avocado
Juice of 1 lime
Handful of fresh cilantro leaves (about 2 Tbsp...if you love cilantro, add more!)
1 tsp coarse salt
3 tbsp extra-vigin olive oil

Directions
Preheat oven to 400 degrees. In a bowl, combine the ground chicken, scallions, cheddar cheese, garlic, and chipotles and season with salt and pepper. Transfer the mixture to a sealable plastic bag. To turn the sealable plastic bag into a homemade pastry bag, trim 1½ inches off one of the bottom corners of the plastic bag. Push the chicken mixture to the cut corner without pushing it through the hole. Reserve while you prepare the phyllo.

Arrange 1 sheet of phyllo dough with the long side closest to you on your kitchen counter. Brush liberally from edge to edge with the melter butter, and season with salt and pepper. Place another sheet of phyllo on the top, again brush liberally with butter. Repeat with the third sheet of phyllo.

Place the trimmed end of the pastry bag ¼ inch in from the left side and ½ inch up from the bottom of the phyllo sheet. Squeeze half of the chicken mixture from the bag while moving along in a straight line from left to right until you have completed a long roll. Tuck the ends in and then brush the entire outside of the phyllo log with more melted butter. Transfer the first log to a rimmed cookie sheet, putting the seam side down. Repeat this process to make the second log with the remaining half of the chicken mixture. Bake for 15 minutes, or unitl the logs feel firm to the touch.

While the phyllo-wrapped chicken is in the oven, prepare the dipping sauce. Place the avocado in a food processor and combine with the lime juice, cilantro, coarse salt and about 3 tbsps of water. Process until the avocado mixture is smooth and then stream in the olive oil. Taste and adjust the seasonings.

Once the chipotle chicken rolls are cooked, remove from the oven and let them cool just enough to handle. Cut each roll into 3 equal pieces. Serve 2 chicken rolls per person on a bed of bib lettuce with the dipping sauce.

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