Ingredients:

  • 375g Shredded Chicken
  • 170g Cream Cheese
  • 150g Sharp Cheddar
  • 115g Canned Green Chilis
  • 15ml Lime Juice
  • 5ml Chili Powder
  • 5ml Cumin
  • 20 Flour Tortillas (15cm)
  • 45ml Neutral Oil
  • 120ml Sour Cream
  • 1 Large Avocado
  • Salt (to taste)

Instructions:

  1. Prep the filling. Combine 375g chicken, 170g cream cheese, 150g cheddar, 115g chilis, 15ml lime juice, spices, and cilantro in a large bowl. Note: Mix until no white streaks of cream cheese remain for consistent flavor.
  2. Warm the shells. Microwave 20 tortillas in batches of five, wrapped in a damp paper towel, for 20 seconds. until soft and steaming.
  3. Portion the centers. Place roughly 2 tablespoons of filling in a line down the center of each tortilla. Note: Leave 1cm of space at the ends to prevent blowout.
  4. Execute the roll. Roll the tortilla tightly around the chicken mixture, keeping it about the thickness of a large cigar.
  5. Seal the edge. If baking, place them seam side down on the tray; if frying, use a tiny dab of cream cheese on the edge to 'glue' it shut.
  6. Coat for crunch. Brush the tops with 45ml oil for baking, or heat the oil in a pan until it shimmers and wisps of smoke appear.
  7. Cook the batch. Bake at 220°C for 15 minutes or shallow fry for 2 minutes per side until deep golden and crackling.
  8. Prepare the dip. Mash the avocado with 120ml sour cream, salt, and 5ml lime juice. Note: Use a whisk for a truly velvety, restaurant style finish.
  9. Rest the rolls. Transfer to a wire rack for 3 minutes before serving. until the exterior feels firm to the touch.
  10. Garnish and serve. Top with extra cilantro and serve immediately while the cheese is still molten.