Saturday, May 5, 2012

Happy Cinco de Mayo! Celebrate with Crispy Chicken Tortilla Rollups & Spicy Avocado Crema + a Chobani Yogurt Giveaway!!


Happy Cinco de Mayo! Are you planning a celebration fiesta today? If so, I have a really fun appetizer or quick dinner recipe to share with you thanks to my friends at Chobani. They recently sent me several containers of their yummy Greek yogurt to try out, then create a couple of fun recipes for you. I’ve already shared my No-Stress Lemon Panna Cotta with Honey-Balsamic Berries using their lemon non-fat yogurt. Today, it’s time for something savory...I’m going to show you a Tex-Mex finger food that features a double shot of Chobani 0% plain yogurt: my Crispy Chicken Tortilla Rollups & Spicy Avocado Crema.

I started using fat-free Greek yogurt in place of sour cream in some dips and other recipes in the past year or so. The flavor and texture of the two are similar, but I’ve been really happy the end results when cooking with Greek yogurt. Today’s recipe is no exception! I LOVE big-flavor foods...especially Mexican food. It’s funny...today’s dish posed a bit of a quandary for me. My creation isn’t exactly a flauta OR a chimichanga...it’s sort a hybrid of the two. Flautas are usually made by wrapping corn tortillas around a filling and frying, but I used flour tortillas...and I baked these rollups in the oven. Using flour tortillas technically makes them NOT a taquito...but rolling them up technically makes them NOT a chimichanga? So...I decided to call them tortilla roll-ups and be done with it!

I came up with a delicious chicken filling that incorporates two kinds of cheese, corn, green onion and garlic, lime juice, spices, a bit of salsa...and creamy Greek yogurt to hold it all together. I brushed them with flavorful garlic-infused oil, sprinkled them with salt and spices, and baked them until they were golden-brown and crispy. The awesome avocado dipping sauce served on the side is also made with Chobani 0% plain yogurt. Put them both together, and you’ve got a fabulous one-two punch of flavor!

Crispy Chicken Tortilla Rollups & Spicy Avocado Crema
a Weekend Gourmet Original

Step 1: Preheat oven to 400. Make the chicken filling by combining the following ingredients in a bowl: 12 ounces shredded cooked chicken, 1/2 cup jack cheese, 1/2 cup cheddar cheese, 1/2 cup corn kernels, 1-2 sliced green onions, 2 grated or minced garlic cloves, 1/3 cup salsa, 1 tsp. cumin, the juice of  half a lime, 1 tsp. salt, a finely diced seeded serrano pepper, and 1 container Chobani 0% Greek yogurt.


Step 2:  Heat 1/3 cup canola oil and two grated garlic cloves in a small saucepan over med heat. When the oil is hot, turn off the heat and let the garlic infuse into the oil for 5-10 minutes. Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of 8-10 flour tortillas -- feel free to sprinkle with a bit more cheese on top if you like it extra cheesy! Roll up and place seam-side-down on a baking sheet lined with parchment or a silpat.


Step 3:  Brush the tortilla rollups with the garlic oil and sprinkle with salt, dried cilantro, and chipotle chile powder. Bake for 8-10 minutes, flipping over halfway through cooking so both sides are able to brown and crisp. I sprinkled the tops with green cilantro and red chili powder since that's the colors of Mexico's flag.


Step 4:  While the rollups bake, make the avocado crema. Add one large ripe avocado to a bowl and mash until creamy. Add one container of Chobani 0% plain yogurt, the juice of half a lime, 1/2 tsp. salt, and 1/2 tsp. chipotle chile powder. Stir well to thoroughly combine and scoop into a pretty serving bowl.


These babies baked up golden crisp in the oven, with a nice flavor boost from the garlic-infused oil, salt, and spices sprinkled on top. The filling is slightly creamy from the yogurt and cheese...with a bit of heat from the salsa and serrano pepper. I really enjoyed the added texture from the corn and green onion too. 


The avocado dipping sauce is cooling and creamy...and velvety smooth. The chili powder and lime juice give it just enough tang and heat to keep things interesting. Let’s put it this way: Michael isn’t a huge avocado lover...and he specifically commented on how good the dipping sauce tasted! I also served these with salsa on the side for dipping.
This is a slightly-less-guilty finger food...suitable for a party, or even a simple dinner. By shredding the meat from a roasted deli chicken, these rollups can be assembled and into the oven in about 20 minutes. In the spirit of full disclosure, I initially made a few actual taquitos using corn tortillas. They were tasty enough, but I wasn’t as happy with their texture after baking. If you decide to go the traditional route and use corn tortillas, I suggest frying them in oil rather than baking.

So...who wants to win a 12-pack of Chobani yogurt? To enter this giveaway, visit Chobani’s website to check out their wide variety of flavors. Then, go to The Weekend Gourmet’s Facebook fan page. Like The Weekend Gourmet to follow the goings-on for this blog. If you already Like The Weekend Gourmet on Facebook (aww...thanks!), you’re good to go. Leave a comment on the giveaway post on Facebook. Tell me which flavors you’d pick if you're the winner. I’ll accept entries until Monday, May 7th at 1159 p.m. The winner will be announced on my Facebook page next Tuesday. Good luck...


Disclosure: Chobani sent me a 12-pack of their yogurts to cook with in order to facilitate this post. The recipe and opinions expressed are all my own.

34 comments:

  1. There is an overload of deliciousness in this post - thank you :D

    Cheers
    Choc Chip Uru

    ReplyDelete
  2. I can't wait to give this a try. It's so hot here, I haven't wanted to use my oven and heat up my whole house, but after seeing this recipe, I figure it'll be worth it for the few minutes the oven will be on. Thanks for sharing it!

    ReplyDelete
  3. Just made this and it was so good! I want to eat it everyday.

    ReplyDelete
    Replies
    1. I am so glad that you enjoyed these...I'm floored by how these have taken off like wildfire on Pinterest! I love to make these for parties, because everybody loves them!

      Delete
  4. what size tortillas do you use?

    ReplyDelete
  5. Made this tonight and it was soooo yummy! I followed the tortillas to a T (using wheat tortillas) and after 10 mins baking, I put the broiler on since they weren't really browning. I wouldn't change anything for the filling - it was SO good.

    I also ended up adding another avocado to the avocado crema and preferred it with more avocado :)

    ReplyDelete
    Replies
    1. I'm glad you enjoyed them...thanks for the feedback! I'll bet wheat tortillas are good...and extra fiber too! I love the crema, so I'm sure extra avocado is even better...

      Delete
  6. What is the serving size of one container of Greek yogurt??? 2 cups?

    ReplyDelete
  7. Do they freeze well?

    ReplyDelete
  8. Hey there! Just wanted to let you know we featuring you in our Favorite Find Fridays post tomorrow over at Whimsically Homemade. We're using one of your pictures and are linking back to you. If that's a problem let us know and we'll remove it immediately. Thanks for your great inspiration!

    ReplyDelete
  9. lol how white you sound by saying "rollups" why cant you just call them burritos-- you know, what they're really called?

    ReplyDelete
    Replies
    1. These aren't burritos, actually! When they're baked/fried, they can be called a chimichanga...but not a burrito. I may be white, but my husband is Hispanic. Thanks for the input, though!

      Delete
  10. Love them!! Absolutely fantastic!

    ReplyDelete
    Replies
    1. I'm so glad...they're pretty adaptable for tweaking, depending what you have on hand.

      Delete
  11. Soo good! Thanks for sharing! Even my picky husband loved them!

    ReplyDelete
    Replies
    1. I'm so glad you liked them! Everyone who tries them goes NUTS for them!

      Delete
  12. I'm interested in how these freeze as well....these would be great to add to my OAMC club's rotation and good to make a big batch for my boys lunches throughout the week! Has anyone every tried to freeze them?

    ReplyDelete
    Replies
    1. I have frozen them, but only pre-baked. Since there are only two of us in my household, I froze half of the pre-baked rolls and then cooked them as I wanted to have a few...just add a few more minutes to the baking time. I've never frozen the cooked roll-ups, but I am thinking it would be fine. Let me know how it goes!

      Delete
  13. Made this tonight for dinner....absolutely delicious! Thanks for sharing this recipe!

    ReplyDelete
    Replies
    1. I'm so happy you liked them...it's nice to hear something you love is making someone else's meals tastier too!

      Delete
  14. Really great! I followed the filling recipe and it is delicious! I did tweak the dip w added garlic and salsa. Thanks for the recipe!

    ReplyDelete
  15. I usually don't post things but I just tried this tonight and it was amazing!! Thanks so much for sharing!! :)

    ReplyDelete
    Replies
    1. I'm so glad you liked them...we eat them quite a bit during football season.

      Delete
  16. Yum! We had this for lunch today, it was delicious! (My kids thought the avocado dip was too spicy but I thought it was perfect). Any ideas for the leftover dip? Since I'm the only one who ate it I have a lot left over :)

    ReplyDelete
    Replies
    1. I ate my leftover avocado crema with tortilla chips, but it would also be really good on fish tacos! It's also a great spread to make turkey wrap sandwiches with the leftover tortillas.

      Delete
  17. Do you cook them for 8-10 minutes total? Or 8-10 minutes on each side? Can't wait to try them!!

    ReplyDelete
    Replies
    1. Total...about 4-5 minutes per side to ensure even browning...

      Delete
  18. Do you know how many servings this recipe makes?

    ReplyDelete
  19. This looks delicious, I will be making these for dinner tonight!

    ReplyDelete
  20. Just wondering if you could use something else other than the yogurt? And not cream cheese either...my family isn't a fan! lol

    ReplyDelete
  21. Plаyers νolitiοn have got to рretеnd if the reԁ or dim for the internatіonal suіt
    сolour for аddеd personalization.
    Yet, foг the initial conceptiοn of identіcal buіlding сomplex transmitter grаphicѕ that
    hold numeгous shapes and numеrοus colοurs, it is very much of cards is ill-uѕеd to ѕpiel online poκies.
    Unlucκily, if уou have got an older AM2 motherboаrd, grοunԁless-сard beat, the partitіon
    winners whο еarneԁ byes get to
    try their men at protectіng the domісіlе-field vantаgе.
    Εach armour ѕet is besideѕ handwriting-crafted oρuѕ by fіrearm,
    impοrt thе integrаting оf buxom groundless
    sуmbolѕ in the eye threesome reelѕ.
    Review my webpage :: card games

    ReplyDelete

I love hearing your feedback!!!

Follow by Email

Instagram

Search This Site

Loading...

Translate Text

Best Salmon Recipe

Best Salmon Recipe
Top food blogs

Google+ Followers

 
Designed by Munchkin Land Designs • Copyright 2013 • All Rights Reserved