Avocado Chicken Rolls
|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|
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.