For most of us our kids are out of the house and we're cooking for two now. It's a whole new world of not taking advantage of some recipe(s) because of the quantities or using 1/2 cans of whatever. So, I'm finding more and more that it is more interesting to do something a little different with leftovers like this. (but, then I love leftovers!!)
Here's one from yesterday and this mornings champagne brunch and we really enjoyed both. It's a adaptation of a recipe from The Girl Who Ate Everything blog.
Chicken Burrito Dip and Burritos – a 2 for 1 Dinner
This is one of those 2 for 1 dinners and to top it all off, the two only take 1/2 the original recipe! Because of that, the remaining black beans, enchilada sauce and black olives get used, so no waste. Adapted from the original recipe from the blog, “The Girl Who Ate Everything.”
For the dip:
1 cups shredded rotisserie chicken
1/2 cup cooked white rice (minute rice works great here)
1/2 (14.5 oz) can black beans, rinsed and drained
1/2 (10 oz) can Old El Paso mild enchilada sauce
1/2 cup corn kernels (from a can or frozen)
1/2 can (4.25 oz.) sliced black olives
1/4 cup sliced green onions
1/4 cup mayonnaise
1 1/4 cups cheddar cheese, divided
Tortilla chips for dipping
---------
For the Burritos – 2nd entrée:
Finely chopped jalapenos to taste – if candied jalapenos are available, these add a great flavor
1/2 cup finely chopped onions
4 6-7-inch Flour tortillas, wrapped in foil and heated for 10 minutes in a 350°F. oven
Additional grated cheese & sliced green onion for garnish
Fresh Cilantro for garnish
For the dip (1st dish):
Preheat oven to 350 degrees.
In a large bowl, combine all of the ingredients except the cheese. Stir in 1 ½ cups of the cheddar cheese. Pour mixture into a pie plate or another small cooking dish. Sprinkle remaining cheese on top. Bake for 15-20 minutes or until cheese is melted and dip is hot and bubbly. Serve with chips. 6 servings or 4 servings if making the 2nd entrée.
To plan on making the 2nd entrée, hold back 1/3 of the dip from above.
For the Leftover Chicken Burritos (2nd dish):
To the leftover dip, add the amount of chopped jalapenos you prefer plus the remaining black beans, enchilada sauce(holding back 3 T. to drizzle over burritos before baking) and the black olives. Combine well and divide between 4 tortillas. Roll up burrito style and place in a baking dish, seam side down, which has been sprayed with cooking spray. Drizzle the held back enchilada sauce over and bake in the oven until heated through.
Place 2 burritos on each plate and top with the garnishes.
Original source: http://www.the-girl-who-ate-everything.c...84EUlMI.99
Yesterday's dinner - Chicken Burrito Dip with Tortilla chips
And, this morning's brunch -
Here's one from yesterday and this mornings champagne brunch and we really enjoyed both. It's a adaptation of a recipe from The Girl Who Ate Everything blog.
Chicken Burrito Dip and Burritos – a 2 for 1 Dinner
This is one of those 2 for 1 dinners and to top it all off, the two only take 1/2 the original recipe! Because of that, the remaining black beans, enchilada sauce and black olives get used, so no waste. Adapted from the original recipe from the blog, “The Girl Who Ate Everything.”
For the dip:
1 cups shredded rotisserie chicken
1/2 cup cooked white rice (minute rice works great here)
1/2 (14.5 oz) can black beans, rinsed and drained
1/2 (10 oz) can Old El Paso mild enchilada sauce
1/2 cup corn kernels (from a can or frozen)
1/2 can (4.25 oz.) sliced black olives
1/4 cup sliced green onions
1/4 cup mayonnaise
1 1/4 cups cheddar cheese, divided
Tortilla chips for dipping
---------
For the Burritos – 2nd entrée:
Finely chopped jalapenos to taste – if candied jalapenos are available, these add a great flavor
1/2 cup finely chopped onions
4 6-7-inch Flour tortillas, wrapped in foil and heated for 10 minutes in a 350°F. oven
Additional grated cheese & sliced green onion for garnish
Fresh Cilantro for garnish
For the dip (1st dish):
Preheat oven to 350 degrees.
In a large bowl, combine all of the ingredients except the cheese. Stir in 1 ½ cups of the cheddar cheese. Pour mixture into a pie plate or another small cooking dish. Sprinkle remaining cheese on top. Bake for 15-20 minutes or until cheese is melted and dip is hot and bubbly. Serve with chips. 6 servings or 4 servings if making the 2nd entrée.
To plan on making the 2nd entrée, hold back 1/3 of the dip from above.
For the Leftover Chicken Burritos (2nd dish):
To the leftover dip, add the amount of chopped jalapenos you prefer plus the remaining black beans, enchilada sauce(holding back 3 T. to drizzle over burritos before baking) and the black olives. Combine well and divide between 4 tortillas. Roll up burrito style and place in a baking dish, seam side down, which has been sprayed with cooking spray. Drizzle the held back enchilada sauce over and bake in the oven until heated through.
Place 2 burritos on each plate and top with the garnishes.
Original source: http://www.the-girl-who-ate-everything.c...84EUlMI.99
Yesterday's dinner - Chicken Burrito Dip with Tortilla chips
And, this morning's brunch -
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com