JAKE'S chicken cigars are a perfect SUPER BOWL treat. They combine the flavors of the always popular hot wings, but without the messy eating. Best of all, no bones. The exact ingredient proportions are flexible, according to your personal taste. David Wallace shares the recipe today on In the Kitchen.
4-6 cups of finely shredded cooked chicken breast
1 cup bleu cheese crumbles
1/4 cup FRANKS RED HOT SAUCE
1 package of egg roll wrappers
Boil, bake, or use fried chicken (leftover). You may use white, dark, or combination of chicken meat, but we use chicken breast only. Hand shred chicken or pulse in a food processor a few times. Don't over process!
Combine meat, bleu cheese crumbles, and hot sauce. Mixture should be lightly pink colored. Place a small amount of mixture on one side of wrapper. Roll across ways, wet edges with a little water on the ends of your fingers, seal, and twist ends. Should resemble a cigar. Roll each cigar lightly in flour, to prevent sticking together.
Store in refrigerator until ready to serve. Cigars should be deep fried in oil at 350 degrees, until golden brown. You may use any pot or pan, just use enough oil to cover cigars for even cooking. Drain on paper towel, cut in half at a diagonal.
Make a really good dipping sauce from a combination of Ranch Dressing with just a small amount of FRANKS RED HOT SAUCE. Again, light pink color.