I know I've blogged about these Chicken-Green Chili Straws with Jalapeno-Hone Dip before but since I've made them twice in the past couple of weeks, I just had to rave about them again.
Despite seeming like these Chicken-Green Chili Straws would require a lot of prep time, I had these rolled and in the oven in less than 15 minutes. I used already cooked chicken but those pre-cooked fajita strips would be perfect in this too. I mixed the Jalapeno-Honey Dip before I started and by the time the Chicken-Green Chili Straws came out of the oven the flavors had melded into a delicious mix of sweet and spicy. We loved the heat added by the jalapeno peppers and they cut the sweetness of the honey, but feel free to adjust to your tastes. I've also made these using ground beef flavored with taco seasonings and the are quite tasye too.
Chicken-Green Chili Straws with Jalapeno-Honey Dip
Recipe courtesy of Robin Miller
1 1/2 cups cooked chicken thigh meat, chopped
1/2 cup sour cream
1/3 cup shredded Mexican cheese blend (recommended: Kraft or Sargento)
1 (4-ounce) can diced green chiles
2 tablespoons chopped fresh cilantro leaves
1 teaspoon ground cumin
1 package egg roll wrappers
1 cup honey
3 tablespoons chopped pickled jalapenos
1 tablespoon cider vinegar
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
In a large bowl, combine chicken, sour cream, cheese, green chiles, cilantro, and cumin. Mix well to combine.
Arrange egg roll wrappers on a flat surface. Place a small amount of filling in the lower third (towards 1 corner) of each wrapper. Fold over the bottom corner of the wrapper, tightly roll up 1 turn and then fold in the sides. Dip your finger in water and run it along the corner and edge. Tightly roll up the rest of the way, sealing the edges and seam shut. Place "straws" on prepared baking sheet and spray with cooking spray. Bake 10 to 12 minutes, until golden brown.
Meanwhile, in a small bowl, combine honey, pickled jalapenos and vinegar. Mix well and serve alongside straws.