Friday, April 30, 2021

Chicken Chile Rellano Eggrolls

 


Yep here I am again.....back with my eggrolls!!! I discovered this delicious Slow Cooker Chicken Chile Rellano Soup and I loved it so much! I decided I could totally turn it into tasty Eggrolls. I highly recommend you try the yummy soup too!

 

2lbs boneless skinless chicken breast

1 cup chicken broth

3 poblano peppers, seeded and diced 

1  medium yellow onion, diced 

2 cloves garlic, minced 

1 tsp oregano

Salt and black pepper to taste


8 oz cream cheese softened

4 oz extra sharp cheddar cheese, shredded

4 oz pepper jack cheese, shredded

1 package egg roll wrappers

Combine all but the last 3 ingredients in your pressure cooker and stir up.




Set to high and set timer for 17 minutes.

When the timer is up Natural release for 10 minutes. 

Remove chicken from the pot and shred it up.










Into the hot broth add the softened cream cheese and stir until it is all melted in.  



 Return the shredded chicken to the pot and stir well. 



*If your sauce is thin, hit sauté on your pot and allow it to simmer and reduce until it thickens up, stir it often to prevent scorching. 







Chill the mixture for at least an hour. 

After chilling time stir in the shredded cheeses










Assemble the rolls by placing a single wrapper on a flat surface. 


 Add about 1/4 cup of filling. With you fingertips moisten the edges with a little water. 







Fold the bottom corner up then fold in the side corners. 






 Firmly but gently tuck and roll it over to the top corner. The slight moisture will make it stick. 








Set aside and continue with remaining filling and wrappers  ...  

 








Preheat air fryer to 400. Brush a little oil the bottom of you basket. Add as many rolls that will fit without touching and brush a little oil on the top. Air fry for 5 minutes. Flip them and fry 3-4 minutes more. Set them aside under foil and continue until all of them are cooked.


Enjoy!! 




Sunday, April 18, 2021

Chocolate Peanut Butter Puff Pastry

 I have been loving puff pastry sheets lately. I made these for my oldest son's 19th birthday!! This made 6 puffs.








1 sheet puff pastry, thawed

8 oz package cream cheese, softened

1 cup powdered sugar

3/4 cup peanut butter

3/4 cup plus 1 TB heavy cream, divided

2 cups Reese's Minis (the unwrapped ones), divided

1 TB butter 



Preheat oven to 400 and line a baking sheet with parchment paper. Unfold the pastry sheet and cut along the lines into 3rds, then done the middle into 6 pieces.

Bake in preheated oven for 15-17 minutes until they are puffed and golden brown.


Filling:


In a large mixing bowl combine cream cheese, peanut butter and powdered sugar.













 Mix on medium speed until combined.





Add the 3/4 cup heavy cream in a thin stream on medium speed until well combined. Turn speed to high and whip until smooth and creamy.





Fold in 1 cup of the Reese's minis


Chill Well 


Split the puff pastries and fill with about 1/2 cup of the chilled filling
Combine the remaining cup of PB cups and 1 TB of butter in a double boiler. Heat over medium high heat until melted. When melted add the 1 TB heavy cream and stir until combined




Frost each one gently and ENJOY! 



HAPPY 19TH BIRTHDAY T!!!!