When it comes to recipes, I want something that I can multipurpose. I want something that’s going to double and freeze so when it comes to those nights like crazy Thursdays when you have late swimming lessons or you’ve had a day where you’re just tempted to demand dinner is picked up on the way home from work - it’s going to be easy to grab something from the freezer and have dinner in fifteen minutes (or less).
We’ve used this filling to make Southwestern Eggrolls (using wonton wrappers). Olivia loves wrapping them up and she’s surprising adept at creating the eggroll shapes. We’ve used it for quesidillas, We’ve made fajitas. We’ve ditched the ‘taco seasoning’ for something that’s filled with flavor. Every. single. time.
Southwestern Filling
1 1/2 c. Leftover chicken breast (or rotisserie chicken)
1/2 c. shredded cheese
1/4 small can sliced chilis
green onions (to your preference)
1/3 c. black beans (or, to your preference)
1/2 c. frozen corn
1 pkg. clubhouse recipe inspirations
(garlic lime chicken fajita flavor)
(garlic lime chicken fajita flavor)
If you don’t have cooked chicken on hand, grill it, bake it, fry it. Just cook it. Combine the chicken, cheese, corn, green onions, spices and chilis. Rinse the black beans and add to the mix. That’s all. See, how easy was that?
Fajitas: heat over medium heat until corn and black beans are ready to serve. Quesidillas: put a tbs of salsa on a tortilla, spread over mixture and add more cheese (or not) bake for 5-7 minutes on 400 degrees. Rice Bake: Combine the mixture with rice, 1/3 mixture, 2/3 rice. Top with cheese and bake. Southwestern Eggrolls: Use a tbs of the mixture and place it on top of a wonton wrapper. Use instructions for wrapping located on package. Bake for 7 minutes (turn halfway) or until browned on 400 degrees for 12 minutes.
Want to freeze it? I portion it and freeze in containers. Fine grate the cheese and it’s freezer friendly!
