Recipes from Pilgrim's Kitchen

• 1 pound Pilgrim's Pride boneless, skinless split chicken breasts or boneless skinless chicken thighs, ground (see Note**)
• 1 package (1.25 ounces) taco seasoning mix
• ½ cup water
• 1 can (11 ounces) white shoepeg corn
• 1 can (15 ounces) black beans, rinsed and drained

• 5 ripe Hass avocados
• 1 container (16 ounces) dairy sour cream
• 1½ teaspoons onion powder
• 1½ teaspoons garlic powder
• 3 tablespoons fresh chopped cilantro
• 1 lime, juiced
• Hot sauce to taste
• Salt and freshly ground pepper to taste

• 2 packages (50 per pack) wonton wrappers
• Vegetable oil
• 1 jar prepared salsa, chunky-style
• 2 cans (2¼ ounces each) sliced black olives

To prepare Avocado Sauce, cut avocados in half, remove pits, scoop avocado from shells into food processor bowl. Pulse to mash. Add sour cream, onion powder, garlic powder, cilantro, lime juice, hot sauce, salt and pepper. Pulse until well blended. Transfer to bowl, cover and refrigerate until serving.

To make Bolsillos, place rounded tablespoon of chicken mixture in center of wonton wrapper. Moisten edges with water and top with another wonton wrapper. Press to seal two wontons together, or seal with ravioli crimper or fork. Repeat with other wonton wrappers. Heat about 2 inches of oil in heavy saucepan. Drop one or two filled wontons into hot oil and cook about 5 to 10 seconds, just until golden, using tongs or two forks to turn. Do not over cook. Remove to paper towel-lined tray and repeat until all Bolsillos are cooked. Bolsillos may be prepared ahead and reheated on baking sheet in 350°F oven for 8 to 10 minutes.

To serve, place Bolsillos on serving tray. Allow guests to top each Bolsillos with a dollop of Avocado Sauce, salsa and two black olive slices. 50 servings

*Bolsillos (pronounced Bol SEE yohs) is Spanish for pockets.

**Note: Have butcher grind chicken or process at home in food processor using metal blade. Process until finely ground, but slightly chunky.