The Dish: Big Papi's Grill -- Baja Chicken Egg Rolls

Big Papi's Grille in Framingham
Chef Scott Olsen
The Dish: Baja chicken egg rolls
 
Recipe:
Baja Chicken Egg Rolls
Chicken Breast 1#
Poblano Peppers 3 oz
Spanish Onions 3 oz
Cilantro 4 tbsp
Cheddar Jack Cheese 6 oz
Black Beans 4 oz
Salt & Pepper to taste
Egg roll skin 4 each
Endive spears 4 each
Pico DeGallo 2 oz
Guacamole 2 oz
Sweet Soy syrup 1 TB
 
Roast chicken breast and cool. Dice poblano peppers and onions and saute'. After chicken cools, dice into medium pieces. Combine all ingredients and refrigerate. After mix is cooled, roll 3 oz of mix into each egg roll skin. Fry Baja rolls until golden brown and heated through. Place one ounce of each Pico De Gallo and Guacamole into endive spears. Plate and drizzle Baja rolls with sweet soy sauce.

Guacamole
Avacado Pulp 4 oz
Pico De Gallo 2 ox
Combine Avocado and pico and refrigerate.
Pico de Gallo
Tomatoes 4 oz
Cilantro 2 TB
Poblano Peppers 1 oz
Red onion 1 oz
Lime juice 3 teaspoon
Lemon juice 1 teaspoon
Big Papi hot sauce -a dash
Salt & pepper to taste
Dice tomato, poblanos and red onion. Chop Cilantro.
Combine all ingredients and refrigerate.

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