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Avocado Chicken Rolls

fast.cook's picture
Ingredients
  Crusty rolls 4 (Each 4 To 5 Inches In Diameter)
  Butter/Margarine 2 Tablespoon (At Room Temperature)
  Sour cream 1⁄2 Cup (8 tbs)
  Dijon mustard 2 Teaspoon
  Shredded cooked chicken 1 1⁄2 Cup (24 tbs)
  Prepared chile salsa 2⁄3 Cup (10.67 tbs)
  Prepared chili salsa 2⁄3 Cup (10.67 tbs)
  Canned whole green chiles 4 , split lengthwise and seeded
  Ripe avocados 2 Small
  Jack cheese 4 Ounce, thinly sliced
Directions

Split rolls in half and spread cut sides with butter.
Place roll halves, buttered sides up, on a baking sheet.
Broil about 4 inches below heat until golden 3 to 5 minutes.
Set aside top halves of rolls.
Spread bottoms of rolls with sour cream and mustard.
Mix chicken with about 1/3 cup of the salsa and mound evenly on rolls; top each with a chile.
Halve, pit, and peel avocados; place on a cutting board, cut sides down.
Cut each half from wide, round end to within about 1 inch of narrow top, making slices about 1/4 inch thick.
Lay knife across slices and press gently to fan out.
Carefully lift each avocado with a wide spatula and place atop chile on a roll half.
Cover avocados with cheese.
Broil 6 inches below heat until cheese is melted about 3 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Broiled
Ingredient: 
Chicken
Interest: 
Quick

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