Seasoned chicken, homemade black beans, rice, corn, cheese and a wonderful little salsa all wrapped in a flour tortilla then fried to a crispy golden brown… fabulous! These chicken roll ups can be served as an entree or as an appetizer. Dip them in a chunky salsa, sour cream or guacamole and you have an awesome snack or a great meal.
1/2 cup dried black beans
4 1/2 cups chicken broth
1/2 teas. pepper
1/4 teas. salt
1 1/2 teas. onion powder
1/4 teas. garlic powder
1/8 teas. cumin
Method: Black Beans
Dry beans usually require soaking overnight but here’s a quick method that I think gives them more flavor.
Sort through your beans and remove any stones or pebbles and add the beans to a 2 to 3qt. sauce pan along with the chicken broth. Bring to a boil and boil for about 2 to 3 minutes. Remove from heat and cover. Let them steep for 1 1/2 hours. Bring them back to the boil and stir in all of the seasonings. Reduce heat until you reach a simmer with the lid on but cracked slightly. Simmer with the lid cracked, stirring occasionally for about 2 hours. Most of the liquid should evaporate in this time. Remove from heat, cover and let cool. They’re ready.
3/4 cup long grain white rice
1 1/2 cups water
pinch of salt
Simply pour everything into a small sauce pan and bring to a boil. Reduce heat to low and cover. Cook for about 20 minutes or until rice is al dente. That’s it, your rice is ready. Remove from heat and let cool.
1/2 teas. dry oregano
salt and pepper to taste
1 to 2 tbsp. olive oil
Wash and dry your chicken breasts. Cut into bite size pieces, about 1/2 in. cubes and season with salt, pepper and oregano. Preheat a skillet to high and add the olive oil. When the oil just starts to lightly smoke add your chicken and spread it out to make one layer in the bottom of the pan. This will ensure that all pieces will cook evenly. Let it cook for 2 to 3 minutes without touching them and then start to saute them, moving the pieces around in the pan to cook all sides evenly. It will take about 10 to 15 minutes to cook through. Remove from heat, cover and let cool. Your chicken is ready.
1/4 red pepper ( small dice)
1/4 onion ( small dice )
2-3 tomatoes (about 1 3/4 cups small dice )
3 cloves garlic about 1 1/2 tbsp. ( minced or crushed )
2 teas. olive oil
1/4 teas. salt
1/4 teas. pepper
1/2 teas. chili powder
Heat a small sauce pan to medium high. After the pan is hot, add the olive oil. Then immediately add all ingredients and cook for only about 3 minutes, stirring constantly. You just want it heated through and until the vegetables are soft. Cool. Your salsa is done.
Ingredients: Chicken Roll Ups
1 cup frozen kernel corn ( thawed )
1 cup Monterey jack cheese ( shredded )
1 cup cheddar cheese ( shredded )
15 to 20 8in. flour tortillas
toothpicks ( wood )
3 to 3 1/2 cups vegetable or canola oil ( for frying )
Method: Chicken Roll Ups
Combine in a large mixing bowl the black beans, rice, salsa, chicken, corn and shredded cheeses. Mix well. Spoon about 2 tbsps. of the mix in a line across and just under the middle of a warm tortilla. Fold both sides in and wrap it up. Insert a toothpick near the edge of the tortilla and through the middle. Repeat until all of the mixture has been used. You should end up with about 18 to 20 mini “burritos”.
Heat the oil in a large, deep skillet to 350 degrees and fry your roll ups for about 2 to 3 minutes a side or until golden brown. Remove to a plate covered with paper towels or cooling rack to drain. Dig in!
Crispy on the outside, tender, juicy and delicious on the inside. You’re gonna love these. For a little more spice, dice a jalapeno up and through it into the mix! I would recommend a dipping sauce to go with them. A chunky salsa, guacamole or sour cream all go well with these. I’m also having mine with a little garden salad. Enjoy and HAPPY COOKING!