This recipe is from Rachael Ray. I have to admit, I don't make too many of her recipes mainly because there seems to be some mystery ingredient I have never heard of, let alone know where to go to find it. I also have to admit that every time I do get lucky and find all of the ingredients to make the meal, I end up loving it. I know that some of you do not like cilantro in the least, so you can leave it out. Rachael's recipes are always packed with enough flavors.
I don't know the purpose of the olive oil. I would prefer to leave it out next time or even mix the dipping sauce with some ranch dressing, but it can stand on it's own! Make sure you read the whole recipe before you begin. I know it's wordy, but it makes it so easy. Dad loved these.
I doubled it and it served 6 for dinner. I think it's written to serve as a starter dish but they were easy, fast, and actually fun to make.
Chipotle Chicken Rolls with Avocado Dipping Sauce:
1 package (1 1/3 pounds) ground chicken breast (the meat department in your local grocery store will grind it for you)
6 scallions, thinly sliced, then chopped
1 1/2 cups sharp Cheddar cheese
1 garlic clove
1 Chipotle pepper in adobo sauce finely chopped (sold in jars in international foods isle), or 3 tablespoons of a chipotle flavored
Salt and freshly ground Pepper
6 sheets frozen Phyllo dough, defrosted
4 tablespoons unsalted butter, melted
1 ripe Hass Avocado
Juice of 3 limes
A handful of fresh cilantro leaves (2 tablespoons)
1 teaspoon course salt
3 tablespoons extra-virgin olive oil (EVOO... eyeball it)
Bibb lettuce, to serve rolls on
Preheat oven to 400 degrees F.
In a bowl, combine the ground chicken, scallions, Cheddar cheese, garlic, and chipotles, and season with salt and pepper. Transfer the mixture to a sealable plastic bag. To turn the ziplock into a homemade pastry bag, trim 1 1/2 inches off one of the bottom corners of the bag. Push the chicken mixture to the cut corner without pushing it through the hole. Reserve while you prepare the phyllo.
Arrange 1 sheet of phyllo dough with the long side closest to you on your kitchen counter, brush liberally from edge to edge with the melted butter, and season with salt and pepper.
Place another sheet of phyllo on top, again brush liberally with butter, and season with salt and pepper. Repeat with the third layer of phyllo.
Place the trimmed end of the pastry bag 1/2 inch in from the left side and 1/2 inch up from the bottom of the phyllo sheet. Squeeze half of the chicken mixture from the bag while moving along in a straight line from left to right. Roll the front edge of the phyllo sheet away from you, encasing the chicken mixture. Continue until you have completed a long roll. Tuck the ends in and then brush the entire outside of the phyllo log with more melted butter. Transfer the first log to a rimmed cookie sheet, putting the seam side down. Repeat this process to make the second log with the remaining half of the chicken mixture. Bake for 15 minutes, or until the logs feel firm to the touch.
While the phyllo-wrapped chicken is in the oven, cut the avocado in half lengthwise, cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from the skin. Place the avocado in a food processor bowl and combine with the lime juice, cilantro, course salt, and about 3 tablespoons of water. Process until the avocado mixture is smooth, then stream the EVOO into the dressing. Taste and adjust the seasonings.
Once the chipotle chicken rolls are cooked, remove from the oven and let then cool just enough
to handle. Cut each roll in half then cut each half into 3 equal pieces. Serve 3 chicken rolls per person on a bed of Bibb lettuce with a small bowl of the dipping sauce.
Recipe from: Rachael Ray 365 : No Repeats