Fried Chicken Rollups

From Everyday with Rachael Ray



Ingredients:
2/3 cup plus 2 tablespoons vegetable oil
1 onion, chopped
5 cloves garlic, finely chopped
3 cups shredded store-bought rotisserie chicken meat
Salt and pepper
1 1/2 cups shredded monterey jack cheese (about 6 ounces)
12 small corn tortillas

Directions:
1. In a large skillet, heat 2 tablespoons oil over medium heat. Add the onion and garlic and cook, stirring, until softened, about 6 minutes. Add the chicken, 1 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, until heated through. Transfer to a bowl and stir in the cheese. Wipe out the skillet.

2. In the same skillet, warm the tortillas over low heat to soften, about 15 seconds on each side. Place on a work surface, then spoon 1/4 cup chicken mixture down the center of each. Roll up the tortillas.

3. In the same skillet, heat the remaining 2/3 cup oil over medium-high heat. Working in batches, add the chicken rollups seam side down and cook, turning once, until golden, about 2 minutes; drain on paper towels.

Comments:
Adam had issues with the name of this recipe (he thought the chicken was fried rather than the rollup.) Other than that it was all good. Whenever a recipe says to go buy a rotisserie chicken, I completely disregard that (expensive, bones, tedious) and just cook some boneless breasts up on the George Foreman. That grill can do anything! I had a blonde moment and forgot to add the cheese until halfway through. Whoops. I also had a problem with the rollups flopping open in the pan. But it all worked out and was edible. Which is all that really matters in the long run.