San Antonio Egg Rolls

• 3 chicken thighs, skinned and deboned
• 2 tbsp. olive oil
• 1 cup chopped onions
• 1 cup chopped poblano chilis
• 1-1/2 tbsp. ground cumin
• 1 tsp. ancho chili powder
• 1 can (12 oz.) whole corn, drained
• 1 tsp. black pepper
• 1 tsp. salt
• 1 cup chicken broth
• 1 can low sodium chicken stock
• 1 cup crushed Fritos corn chips
• 1-1/2 tbsp. corn starch, dissolved in cold water
• 20 flour tortillas
• 2 cups vegetable oil for frying

1. In a skillet, brown chicken in olive oil.
2. Remove chicken; drain on paper towels.
3. Cook onions, poblano, black pepper and salt in skillet.
4. After vegetables are translucent, cut chicken into 1/4-inch wide strips; return to skillet.
5. Add chicken broth and corn; reduce to a simmer.
6. Simmer for 20 minutes covered.
7. Bring back to a boil.
8. Add corn starch mixture and make a slurry.
9. Let mixture cool completely.
10. Add crushed corn chips.
11. Consistency should be such that you can easily form a ball with the mixture.
12. Heat the flour tortillas to soften them, and roll one tablespoon of the mixture in each tortilla.
13. Hold tortillas together with toothpicks temporarily.
14. In a sauce pan, heat up vegetable oil to approximately 350F, and deep fry the tortilla wraps until light brown (about 60 seconds each).
15. Cut eggroll packages in half and serve in a pattern like spokes on a wheel Add dipping sauces of your chouce to the center of the plate.

chicken, olive oil, onions, poblano chilis, ground cumin, ancho chili powder, corn, black pepper, salt, chicken broth, chicken stock, corn chips, corn starch, flour tortillas, vegetable oil

Taken from www.foodgeeks.com/recipes/18390 (may not work)