Mexican Chicken Rolls

Ingredients:

• 1 medium onion, chopped

• 3 tsp Beerenberg Crushed Garlic

• 2 tbs Beerenberg Extra Virgin Olive Oil

• 2 chicken breasts, poached and shredded

• 1/2 cup chopped fresh coriander

• 1/2 tsp ground cumin

• 1/2 cup sour cream

• 1 cup shredded tasty cheese

• 24 corn tortillas

• Vegetable oil for frying

• Avocado Hot Sauce

• 2 large avocados, pitted and peeled

• 2 tbs chopped onion

• 1/2 tsp Beerenberg Crushed Garlic

• 1/4 cup Beerenberg Hot Tomato Chutney

• 1 large jalapeno chilli, chopped

Method:

1. Saute the onion and garlic in the oil until soft. Mix the onion, chicken, coriander, cumin and sour cream.

2. Heat the oil and cook the tortillas, one at a time, for a few seconds to soften, being careful they do not become too crisp.

3. Overlap two tortillas (cover one half of one with the other) and place on them a couple of tablespoons of the filling.  Sprinkle with cheese, roll tightly, and secure with toothpicks.

4. Deep fry until crisp and browned, then drain. Remove the toothpicks and serve with avocado sauce and Hot Tomato Chutney on the side for dipping.

5. Avocado Hot Sauce: Place all the ingredients in a blender and puree until smooth.