Baked Buffalo Chicken Rolls

 

baked buffalo chicken rolls

These rolls are so easy to make and they are only a little over 100 calories each.  I modified the recipe.  See the source at the end for original recipe.

12 egg roll wrappers (4×4″ size)
1 cup cooked and shredded chicken
Sriracha sauce to taste
1 cup crumbled blue cheese
1 cup coleslaw (dry)
Blue cheese dressing for dipping

Preheat oven to 400F.

Lay eggroll wrappers on a clean work surface.  In a small bowl, add chicken, slaw, blue cheese, and Sriracha sauce.

Place approximately 2-3 tablespoons of the mixture at the bottom of the wrapper.  Fold  bottom up over mixture, then fold in sides, and roll to enclose mixture.  Repeat.

Place the rolls on a wire rack on top of a cookie sheet.  Lightly spray both sides of the rolls with non-stick spray.  Bake 12-15 minutes or until the rolls are crisp and starting to brown.

Remove from oven and enjoy with Blue Cheese salad dressing.

Source:  http://www.andiemitchell.com/buffalo-chicken-rolls

Note:  I made a second batch of the eggrolls as I had leftover eggroll wraps using the following ingredients:

Imitation Crab & Mushroom Rolls

4 imitation crab  pieces
3/4 – 1 cup cut up fresh mushrooms
Oyster Sauce to moisten mixture

Cut up 4 imitation crab meat pieces.  Then cut fresh mushrooms that I cut into small pieces.  I placed both in a food processor and pulsed until I got small pieces.  I added Oyster (Fish) sauce to moisten the mixture.

I placed this mixture in the eggrolls as above and baked.

P.S.  You could also beat an egg and brush on both sides of the wrap instead of non-stick spray.

 

Broccoli and Cheese Soup

1 head broccoli, removing stems and cut into small florettes
1/4 onion, finely chopped
1-4 garlic cloves, finely sliced
1 teaspoon olive oil
4 cups chicken or vegetable broth
salt and pepper to taste

In a large saucepan soften onion and garlic in olive oil.

Add broccoli and broth. Season.

Bring to a boil then reduce and simmer until broccoli is soft. Remove from heat and let cool.

In one-cup batches puree in food processor until smooth.

Return the soup to the stove top and heat until warm adding 1/2-1 cup finely grated cheddar cheese. Stir until cheese is dissolved. Season as desired.

Serve with warmed Panini.

CT

Buffalo Chicken Jalapeño Poppers

18 – 20 jalapeño peppers ????????????????????????
1/3 cup hot sauce, such as Frank’s Red Hot
2 tablespoons butter
2 cups of rotisserie chicken, skin and bones removed, shredded
1 rib celery, finely chopped
1/2 cup shredded Monterey Jack cheese
1/2 cup blue cheese crumbles

Preheat oven to 425ºF.

Working lengthwise, slice off the top quarter of each jalapeño. Using a small spoon or paring knife, scrape the seeds and ribs out of each jalapeño.

Place a small saucepot over low heat. Add hot sauce and whisk in the butter until melted. In a medium size bowl, combine the pulled chicken, celery, Monterey Jack cheese and half of the blue cheese.

Scoop some of the chicken mixture into each of the peppers, filling them all up. Lightly mound the chicken into each pepper. Place the peppers in a baking dish and top with the remaining blue cheese.

Bake the peppers until tender and heated through, about 15 minutes. Serve warm

Yields: Serves 4 as an appetizer

Source: Rachel Ray????????????????????????????????????????