Crisp Chicken Burritos

Crisp Chicken Burritos 12 ounces shredded cooked chicken 1/2 cup jack cheese 1/2 cup cheddar cheese 1/2 cup corn kernels 1-2 sliced green onions 4 grated or minced garlic cloves 1/3 cup salsa 1 tsp. cumin the juice of half a lime 1 tsp. salt a finely diced seeded serrano pepper 1 container Greek yogurt. 1/3 cup canola oil 8-10 flour tortillas Toppings: salt dried cilantro chipotle chile powder Avocado Crema: 1 large ripe avocado one small container of plain yogurt the juice of half a lime 1/2 tsp. salt 1/2 tsp. chipotle chile powder Preheat oven to 400. Make the chicken filling by combining the following ingredients in a bowl: 12 ounces shredded cooked chicken, 1/2 cup jack cheese, 1/2 cup cheddar cheese, 1/2 cup corn kernels, 1-2 sliced green onions, 2 grated or minced garlic cloves, 1/3 cup salsa, 1 tsp. cumin, the juice of half a lime, 1 tsp. salt, a finely diced seeded serrano pepper, and 1 container Greek yogurt. Heat 1/3 cup canola oil and two grated garlic cloves in a small saucepan over med heat. When the oil is hot, turn off the heat and let the garlic infuse into the oil for 5-10 minutes. Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of 8-10 flour tortillas — feel free to sprinkle with a bit more cheese on top if you like it extra cheesy! Roll up and place seam-side-down on a baking sheet lined with parchment or a silpat. Brush the tortilla rollups with the garlic oil and sprinkle with salt, dried cilantro, and chipotle chile powder. Bake for 8-10 minutes, flipping over halfway through cooking so both sides are able to brown and crisp. I sprinkled the tops with green cilantro and red chili powder since that’s the colors of Mexico’s flag. While the rollups bake, make the avocado crema. Add one large ripe avocado to a bowl and mash until creamy. Add one small container of plain yogurt, the juice of half a lime, 1/2 tsp. salt, and 1/2 tsp. chipotle chile powder. Stir well to thoroughly combine and scoop into a pretty serving bowl.