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Mexican Style Egg Rolls
• 1 chicken breast fillet
• 1 Tbls. vegetable oil
• 1 jar Chipotle Cha Cha Cha
• 3/4 cup shredded Monterey Jack cheese
• 5 7 inch tortillas
Chipotle Ranch Dipping Sauce:
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 Tbls. Chipotle Cha Cha Cha

Brown chicken breast in skillet with vegetable oil until brown. Dice chicken into small cubes and add Chipotle Cha Cha Cha and cook for approximately 4 minutes. Remove mixture from heat and add cheese. Stir until the cheese is melted.

Wrap the tortillas in a moist cloth and microwave on high for 1 minute or until hot. Spoon approximately 1/5 of the mixture into the center of each tortilla. Roll the tortillas very tight. Fold then pierce with a toothpick. Cover the tortillas with plastic wrap and freeze for at least 4 hours. Overnight is best.

Preheat 4-6 cups of oil to 375 degrees F. Deep Fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain, for about 2 minutes. Slice each egg roll diagonally and place on a plate around a small bowl of the dipping sauce.

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