2 tortilla wraps
2 smoked chicken legs
200 g smoked cheese
1 small red bell pepper
1 small onion
vegetable oil for deep frying
sour cream and barbeque sauce for serving
1Bone the chicken, peel the onion and remove the core and the seeds from the bell pepper. Cut the chicken, the cheese, the onion and the bell pepper into strips. Put the ingredients in the middle of the tortilla and roll it up. If it’s to big and it doesn’t fit in the pan, cut it in half. If necessary, use a toothpick to secure the roll.
2Deep fry the rolls, or fry them on both sides in a pan in plenty of oil, until golden. Drain any excess oil, then stand them up in a mug with a paper towel on the bottom to drain further.
3Serve hot with sour cream and barbecue sauce.
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