Epicurious | January 2011
by Chef Dave Northrup
Rush Street, Culver City, California
yield: Makes 12 servings
Ingredients
- 1 store-bought whole roasted chicken
- 1 cup favorite barbecue sauce
- 1 (16-ounce) container sour cream
- 1 (4 1/2-ounce) can chopped green chiles
- 2 cups frozen corn, thawed
- 1 small red onion, diced
- 1 clove garlic, peeled, crushed, and minced
- 1 cup shredded smoked Gouda cheese
- 2 cups shredded Monterey Jack cheese
- 1 teaspoon cumin
- 1 teaspoon chile powder
- 1 tablespoon freshly ground black pepper
- 24 flour tortillas
- 1 cup vegetable oil, for frying
- Favorite salsa and guacamole, for serving
Preparation
In a large bowl, debone the chicken and shred the meat. Add the barbecue sauce, sour cream, chopped green chiles, corn, red onion, garlic, both cheeses, and spices. Toss well.
In a large pan over moderate heat, warm 1/4 cup of oil until it sizzles. Meanwhile, put 2 tablespoons of the chicken filling into each tortilla, roll, and secure with a toothpick. Working in 4 batches (wipe the pan clean and add 1/4 cup fresh oil between batches), pan-fry until the tortillas are golden brown and the mixture is warm, about 3 minutes per side. Drain on a paper towel, transfer to a platter (or serve 2 per plate), and serve with your favorite salsa and guacamole.