2 cups finely shredded or chopped cooked chicken
2/3 cup thick and chunky salsa
1/4 cup sliced green onions
3/4 teaspoon ground cumin
vegetable oil
32 corn tortillas
2 cups shredded monterey jack or cheddar cheese
guacamole
Servings: 32
1. Combine chicken, Pace Thick and Chunky Salsa, onion and cumin; mix well.
2. Heat about 1/2" oil in small skillet until hot but not smoking. Quickly fry each tortilla in oil to soften, about 2 seconds on each side. Drain on paper towels.
3. Spoon 1 tablespoon chicken mixture and 1 tablespoon cheese down center of each tortilla. Roll tightly; secure with wooden pick.
4. Place seam-side down on baking sheet. Bake in preheated oven at 400F. about 18-20 minutes or until crisp. Serve warm with guacamole and additional Pace Thick and Chunky Salsa.
2/3 cup thick and chunky salsa
1/4 cup sliced green onions
3/4 teaspoon ground cumin
vegetable oil
32 corn tortillas
2 cups shredded monterey jack or cheddar cheese
guacamole
Servings: 32
1. Combine chicken, Pace Thick and Chunky Salsa, onion and cumin; mix well.
2. Heat about 1/2" oil in small skillet until hot but not smoking. Quickly fry each tortilla in oil to soften, about 2 seconds on each side. Drain on paper towels.
3. Spoon 1 tablespoon chicken mixture and 1 tablespoon cheese down center of each tortilla. Roll tightly; secure with wooden pick.
4. Place seam-side down on baking sheet. Bake in preheated oven at 400F. about 18-20 minutes or until crisp. Serve warm with guacamole and additional Pace Thick and Chunky Salsa.
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