You may recall a while back I made Chicken Egg Rolls that were super simple and quite delicious. Well, the wrappers I used came with a few more recipes and I finally got around to trying one of them out… A Southwestern Chicken Egg Roll.
I began my mixing together chicken, cilantro, salsa, jack cheese and fresh lime juice in a bowl and chilled it in the refrigerator for a few minutes. Instead of cooking chicken I opted to pick up a rotisserie chicken from Costco… they are cheap enough and then I have leftovers to make other things or for lunch. I should note that the original recipe also called for a slice of avocado in each egg roll and while I had every intention of adding it, my avocado never ripened properly. On a side note, have you noticed that the price of avocados is rising and they don’t taste as good? I guess once something goes mainstream prices must rise. There is that whole rage of avocado toast now, can I just say that I have been eating avocado on bread – as I always have referred to it as – for years, way before it was cool… LOL!
Next, I filled the wrappers and folded them to create the egg rolls.
I ended up with 12 egg rolls…
And then fried them for 2 minutes…
Then transferred them to a baking sheet….
To then bake them in a 425 F oven for about 4 minutes – until they were crispy and the filling was hot.
There’s no need for a dipping sauce for these egg rolls as the salsa added to the chicken mixture kept the filling moist and quite honestly I didn’t miss the avocado! I can’t wait to make these again!
Southwestern Chicken Egg Rolls
1 1/2 cups chicken meat, cooked and shredded
2 tablespoons cilantro, chopped
3/4 cup salsa
1/4 cheddar jack cheese, shredded
1 1/2 teaspoons fresh lime juice
12 egg roll wrappers
oil for frying
Preheat oven to 425 F.
Mix chicken, cilantro, salsa, cheese and lime juice together in a bowl and set aside in the refrigerator to chill for a few minutes.
With a wrapper in front you in a diamond shape moisten all 4 edges of the wrapper. Place 2 tablespoons of the chicken mixture just below the center and fold up the bottom corner, then fold in the sides and finally roll the egg roll and seal the top corner.
Fry for 2 minutes in 350 F oil and then place on a baking sheet. Once all the egg rolls have been fried place the baking sheet in the oven for 3-5 minutes until the egg rolls are crispy and the filling is hot.
Recipe adapted from JSL Foods
Hey Everyone! For this week’s Slow Cooker Sunday I am bringing you a stew that those of you who are sensitive to spiciness may find too spicy and those of you on the other end of the spectrum will say “Where’s the spice?” I’m on the latter side of that statement. I truthfully didn’t think the stew had any kick to it but others who tried it did, but, not so much that they weren’t able to enjoy it. So, what is this stew? Well, it’s a Chicken and Hominy Stew.
Once again, this is another of my favorite types of slow cooker meals… Just chop, drain then add to the slow cooker and let the machine work its magic. After cutting boneless skinless chicken thighs into approximately 1-inch pieces I placed them in the bottom of my slow cooker. Next I added in 2 seeded and chopped poblano chile peppers, half a bunch of cilantro that I roughly chopped and two cans of hominy that I rinsed and drained. If you are wondering what exactly is hominy check out this link.
I then added in my liquids… low-sodium chicken broth and a jar of mild salsa verde.
And finally I added in two corn tortillas that I tore into small pieces. I then covered it and set it to cook on low for 7 hours. Now, if you have a programmable slow cooker you need not worry about your start time, but, if you have a slow cooker like mine – I have one that has a 4 and 6 hour cook setting for high and a 8 and 10 hour cook setting for low, and a separate warm setting – make sure you take note of your start time. You don’t want to “overcook” the soup and end up with chicken that’s on the verge of shredding. You want a bit of bite to this soup since it is a stew.
And after 7 hours it was time to enjoy a bowl. I topped it with some chopped avocado and enjoyed it with an extra corn tortilla on the side. Overall there’s not one thing about this stew I would change. The flavors all worked well together and like I said earlier I definitely didn’t feel like it was too spicy, it was just right!
Slow Cooker Chicken and Hominy Stew
1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
2 15-ounce cans hominy, drained and rinsed
2 poblano chile peppers, seeded and chopped
1/2 bunch fresh cilantro, roughly chopped
2 cups low-sodium chicken broth
1 16-ounce jar salsa verde
1/2 teaspoon kosher salt
2 6-inch corn tortilla
Options for topping:
romaine lettuce heart, shredded
corn tortillas, warmed
Add the chicken, hominy, peppers and cilantro to the slow cooker. Add the broth, salsa verde and salt and stir to combine. Next, tear the 2 corn tortillas into small pieces and add to the slow cooker. Give everything a good stir, cover and cook on low for 7 hours.
If serving with the tortillas, warm them according to the package directions. Top each serving of the stew with your favorite topping and enjoy. Serve with the warmed tortillas on the side.
*Please note I use a 5 1/2-quart slow cooker.
Recipe modified from The Food Network