Avocado Chicken Rolls Recipe
Ingredients
| 4 round crusty rolls each 4 to 5 inches in diameter | ||
| 2 tablespoons butter or margarine, at room temperature | ||
| Sour cream | 1/2 Cup (16 tbs) | |
| Dijon Mustard | 2 Teaspoon | |
| 11/2 cups shredded cooked chicken | ||
| About 2/3 cup prepared chile salsa | ||
| 4 canned whole green chiles, 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.
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.
Chef
