October 23: Chipotle Chicken Rolls with Avocado Dipping Sauce

CHIPOTLE CHICKEN ROLLS
1 package (1 1/3 pounds) ground chicken breast
6 scallions, thinly sliced, then chopped
1 1/2 cups grated sharp Cheddar cheese
1 garlic clove, finely chopped
1 chipotle pepper in adobo sauce, finely chopped, or 3 tablespoons of a chipotle-flavored salsa
   Salt and freshly ground black pepper
6 sheets frozen phyllo dough, defrosted
4 tablespoons unsalted butter, melted

DIPPING SAUCE
1 ripe Hass avocado
   Juice of 3 limes
   A handful of fresh cilantro leaves
1 teaspoon coarse salt
3 tablespoons extra-virgin olive oil

   Bibb lettuce, to serve rolls on

Preheat the oven to 400 degrees F.

In a bowl, combine the ground chicken, scallions, Cheddar cheese, garlic, and chipotles and season with salt and pepper. Transfer the mixture to a sealable plastic bag. To turn the sealable plastic bag into a homemade pastry bag, trim 1 1/2 inches off one of the bottom corners of the plastic bag. Push the chicken mixture to the cut corner without pushing it through the hole. Reserve while you prepare the phyllo.

Arrange 1 sheet of phyllo dough with the long side closest to you on your kitchen counter, brush liberally from edge to edge with the melted butter, and season with salt and pepper. Place another sheet of phyllo on top, again brush liberally with butter, and season with salt and pepper. Repeat with the third sheet of phyllo.

Place the trimmed end of the pastry bag 1/2 inch in from the left side and 1/2 inch up from the bottom of the phyllo sheet. Squeeze half of the chicken mixture from the bag while moving along in a straight line from left to right. Roll the front edge of the phyllo sheet away from you, encasing the chicken mixture. Continue until you have completed a long roll. Tuck the ends in and then brush the entire outside of the phyllo log with more melted butter. Transfer the first log to a rimmed cookie sheet, putting the seam side down. Repeat this process to make the second log with the remaining half of the chicken mixture. Bake for 15 minutes, or until the logs feel firm to the touch.

While the phyllo-wrapped chicken is in the oven, cut the avocado in half lengthwise, cutting around the pit. Separate the halves and scoop out the pit with a soon, then use the spoon to scoop the avocado from its skin. Place the avocado in a food processor bowl and combine with the lime juice, cilantro, coarse salt, and about 3 tablespoons of water. Process until the avocado mixture is smooth, then stream the EVOO into the dressing. Taste and adjust the seasonings. Once the chipotle chicken rolls are cooked, remove from the oven and let them cool just enough to handle. Cut each roll in half, then cut each half into 3 equal pieces. Serve 3 chicken rolls per person on a bed of bibb lettuce with a small bowl or ramekin of the dipping sauce.

4 SERVINGS

Rachael Ray's tidbit is: "Chipotles in adobo sauce are sold in 7-ounce cans in the international foods aisle." I made this recipe last year. It was good, but a little too spicy for my girls. Also, I don't think my avocado was ripe enough. The dipping sauce didn't turn out very good.