Tag Archives: Buffalo Chicken

Chicken Burrito with Buffalo Blue Cheese Slaw

Chicken Burrito with Buffalo Blue Cheese Slaw

  • Servings: 2
  • Difficulty: easy
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Chicken Burrito with Buffalo Blue Cheese Slaw
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Tonight we were watching the US open which was kind of cool that it was broadcasted in prime time given it was on the west coast. Lot’s controversy over the condition of the course which did look a lot like watching Armstrong blast his ball off the moon’s surface. The course was dry and hard as a rock which made for some interesting golf… part frustrating and part intriguing. Great story lines with Jason Day’s vertigo, Jordon Speith’s second major this year, DJ’s collapse and three putt on the 18th and of course Joe Buck on the mic.

To give a nod to the conflicting golf course, I decided to make a pulled chicken burrito but instead of going tex-mex, I would use blue cheese and buffalo cabbage slaw. Not what you expect when eating a burrito… confusing but tasty like that golf course. This burrito was consumed with our almost nightly Jack Daniels and Diet Cherry Dr. Pepper. I did ease up on making it a total buffalo blue because Jill doesn’t like too much buffalo sauce. Nice little dinner in a pinch.

Ingredients:
Cilantro
2 chicken breasts
2 cups chicken broth
1 beer
1 tbs cumin
2 tbs of chili powder
1 tbs onion powder
1 tbs garlic powder
2 tbs of Tabasco

Slaw
2 cups packaged cabbage slaw
1 jalapeno
3 tbs Duke’s Mayo
3 tbs of Sour Cream
1/2 cup of Blue Cheese crumbles
2 tbs of Franks Wing sauce

Directions:
1. Super easy. Poach your chicken with the broth, beer and spices. Cook in a pan on medium heat until tender. Shred with a fork and add it back into the broth to max out the flavor. IMG_0194

2. For the slaw simply seed and dice your fresh jalapeno and add half the wet ingredients and taste. Continue to add until you get the taste and wetness you desire. IMG_0192

3. Take your burrito sized flour tortilla and put a damp paper towel in the package and microwave for 20-30 seconds to soften it up. Add your slaw, then chicken and finally fresh cilantro. Fold in the side and roll it tight. I hit it the the microwave for 15 seconds before eating. IMG_0196</aIMG_0200IMG_0201>

Buffalo Blue Chicken Egg Rolls

Buffalo Blue Chicken Egg Rolls

  • Servings: 2
  • Difficulty: medium
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Buffalo Blue Chicken Egg Rolls
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Jill was traveling over the weekend and ended up stuck in Chicago due to their snow wallop. Given that I am the family traveler it’s me that is the one generally stuck or delayed. I was looking forward to picking her up and was planning to make her a nice “welcome home” gnocchi dish. Since that didn’t happen, I went dirty and dude on dinner and whipped up some buffalo chicken egg rolls.

Pretty darn tasty. You have the fresh carrots and purple cabbage with a blue cheese buffalo chicken mixture packed into a crunchy egg roll shell. Franks Red Hot is a must have in everyone’s pantry. I just love the vinegar, heat and blue cheese flavors.

So let me tell and show you how I did it.

Ingredients:
2 chicken breasts (diced small)
Egg Roll Wrappers
5-6 green onions
Diced carrots
Diced purple cabbage
Cream Cheese
Blue Cheese
Franks Red Hot

Directions:
1. I diced up the chicken breasts into small pieces. I also took the white and light green parts of the green onion and piled them into a pan on medium heat. Add a little oil.
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2. Once the chicken and onion mixture is fully cooked, I added Franks Red Hot. Probably about 5 tbs. The idea is to cover the chicken and then let it simmer and reduce until fairly tight.
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3. Once the chicken and red hot mixture is tight, turn off the heat and add blue cheese. Probably about 3 tbs. Stir it in until the mixture is mixed well. Let it cool.
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4. Roll em up. My wrappers were not square so it was a little odd wrapping them. That said I am not that great at it even if they were square. I added carrots, purple cabbage, green onion and a little cream cheese.
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Now add your cooled buffalo chicken blue cheese mixture.
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Roll it up by taking one corner and wrapping it around the mixture. Wet the remaining corner with a water/flour mixture. Tuck the sides in and continue you roll until your wet edge sticks and finishes the roll.
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5. I made a simple sauce by taking sour cream, a shot of ranch dressing, blue cheese crumbles and some Franks Red Hot. Stir and chill while frying your rolls.

6. Finally in a medium high heated cast iron skillet cover the bottom in canola or peanut oil. Wait until it is near smoking hot. Add your rolls. These go quickly so baby sit them. I like mine crunchy and well done. If you want you can lower the heat to medium and cook longer.
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IMG_9323YUM.