Saturday, June 7, 2008

Chicken-Green Chili Straws

I guess I need to re-think my position on Robin Miller and her recipes. I love, love, love the idea of her show. If you have to cook, make it do double duty and make multiple meals out of it. Unfortunately, the first few recipes I tried were not particularly tasty. I'm glad I perservered though. This one makes the rest all worthwhile! The Chicken-Green Chili Straws with Jalapeno-Honey Dip was excellent. So good that ds's girlfriend even jumped in the fray to fight over who got the last one! (She won and she also took the recipe home to give to her mom.)

They are simple to make. I used the leftover chicken from the Chipotle-Lime Chicken Thighs from the other night. Since we were not impressed with that dish at all, I think next time I'll make chicken specifically to make these Chicken-Green Chili Straws. Probably using chicken breasts since I won't be using the crockpot. I'd also kick up the spice level a notch since without the yummy Jalapeno-Honey Dip they were pretty bland. The Jalapeno-Honey Dip was wonderful. I worried that the recipe was wrong when it called for 3 tablespoons of jalapeno since my dip didn't look like hers did on the show. I was afraid it might be too much but it was perfect. We will definitely be repeating this one soon!

Chicken-Green Chili Straws with Jalapeno-Honey Dip
Recipe courtesy of Robin Miller

Cooking spray
1 1/2 cups cooked chicken thigh meat, chopped
1/2 cup sour cream
1/3 cup shredded Mexican cheese blend (recommended: Kraft or Sargento)
1 (4-ounce) can diced green chiles
2 tablespoons chopped fresh cilantro leaves
1 teaspoon ground cumin
1 package egg roll wrappers
1 cup honey
3 tablespoons chopped pickled jalapenos
1 tablespoon cider vinegar

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

In a large bowl, combine chicken, sour cream, cheese, green chiles, cilantro, and cumin. Mix well to combine. Arrange egg roll wrappers on a flat surface. Place a small amount of filling in the lower third (towards 1 corner) of each wrapper. Fold over the bottom corner of the wrapper, tightly roll up 1 turn and then fold in the sides. Dip your finger in water and run it along the corner and edge. Tightly roll up the rest of the way, sealing the edges and seam shut. Place "straws" on prepared baking sheet and spray with cooking spray. Bake 10 to 12 minutes, until golden brown.

Meanwhile, in a small bowl, combine honey, pickled jalapenos and vinegar. Mix well and serve alongside straws.

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