Spicy Chicken Rolls Recipe 465 Food

SPICY CHICKEN LASAGNA ROLL-UPS

Steps:

• Heat oven to 375ºF.
• Stir first 2 ingredients into sauce. Remove 1/2 cup of the pasta sauce mixture; place in large bowl. Add chicken, 1 cup mozzarella, Parmesan and eggs; mix lightly. Spread 1/2 cup of chicken mixture along the length of each noodle; roll up.
• Spread 1/2 cup of the remaining pasta sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with lasagna roll-ups, seam sides down. Cover with remaining pasta sauce mixture; sprinkle with remaining mozzarella.
• Bake 25 min. or until heated through.

SPICY CHICKEN ROLLS

Steps:

• Preheat oven to 220C. Combine the mince, seasoning, cheese, water and parsley in a large bowl and mix well. Cut pastry sheets in half. Place a quarter of the mince mixture into a sausage shape along one edge of each pastry strip. Brush the other edge of the pastry strip with the egg wash. Roll up with the seam underneath. Cut each log into eight rolls, about 3cm long, without cutting all the way through. Place onto a lined baking tray and brush with egg wash. Sprinkle with paprika. Bake for 15 minutes, cut the rolls all the way through and cook for a further 5 minutes until golden brown.

SPICY CHICKEN PHYLLO ROLLS

Steps:

• Bring broth or water to a boil and add chicken breasts in one layer.
• Reduce heat and poach chicken at a bare simmer for 7 minutes. Remove skillet from heat and cool chicken in poaching liquid for 20 minutes.
• (You can use cooked, left over chicken just as well.).
• Cut chicken into 1/4 inch cubes.
• In a large bowl, stir together chicken, sour cream, scallions, lime juice, jalapeno, cumin and then salt and pepper to taste.
• Chill filling, covered, at least 2 and up to 3 hours.
• Preheat oven to 400°F and lightly coat 2 baking sheets with cooking spray.
• On a work furface, arrange 1 phyllo rectangle with short side facing you and lightly brush with egg wash.
• Put 1 heaping tablespoon filling in center of lower third of rectangle and fold long sides of phyllo over filling to cover.
• Lightly brush folded phyllo with egg wash and roll up egg roll fashion.
• Make more rolls with remaining phyllo and filling, brushing with egg wash in the same manner.
• Arrange rolls, seam side down, on baking sheets and bake in batches in middle of oven 20-30 minutes, or until golden.
• Serve with salsa.

SPICY CHICKEN ROLLS

Steps:

• Preheat oven to 350°F.
• In bowl mix chicken, cheese, chilies, chili powder and garlic powder.
• Unfold dough.
• Remove 1 dough sheet leaving remaining dough covered with plastic.
• Brush with margarine.
• Repeat with 3 more sheets, stacking each on the top of the previous sheet.
• Cut stack in half crosswise into 2 rectangles.
• Place about 1 cup chicken mixture on long edge of each rectangle.
• Fold 1 inch of each short edge over chicken mixture.
• Starting at edge with chicken mixture, roll tightly.
• Place seam-side down on baking sheet.
• Brush with margarine.
• Repeat with remaining sheets and chicken mixture.
• Bake for 20 minutes or until golden.
• Slice each roll into 4 pieces.

SPICY CHICKEN PHYLLO ROLLS

Steps:

• In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in poaching liquid 20 minutes. Cut chicken into 1/4-inch cubes.
• In a large bowl stir together chicken, sour cram, scallion, lime juice, jalapeño, cumin, and salt and pepper to taste. Chill filling, covered, at least 2 and up to 3 hours.
• Preheat oven to 400°F and lightly coat 2 baking sheets with cooking spray.
• On a work surface arrange 1 phyllo rectangle with a short side facing you and lightly brush with egg wash. Put 1 heaping tablespoon filling in center of lower third of rectangle and fold long sides of phyllo over filling to cover. Lightly brush folded phyllo with egg wash and roll up jelly-roll fashion. Make more rolls with remaining phyllo and filling, brushing with egg wash in same manner.
• Arrange rolls, seam side down, on baking sheets and bake in batches in middle of oven 20 to 30 minutes, or until golden. Serve rolls with salsa if desired.

SPICY CHICKEN TORTILLA ROLL-UPS

Steps:

• Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and shred with 2 forks.
• In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together.
• Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1" thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.

SPICY SOUTHWEST EGG ROLLS

Steps:

• Add 1 Tbsp vegetable oil to small skillet; preheat to medium-low. In a small bowl, combine chili powder, cumin, garlic powder & salt.
• Rub seasonings mixture onto both sides of both chicken breasts; add chicken breasts to small skillet and cook 7-10 minutes, depending on thickness of your breast - until done, turning at least once.
• While chicken is cooking, dice your vegetables.
• Once chicken is done, remove from heat; set aside.
• Heat 1 Tbsp vegetable oil in large skillet; add diced red bell pepper, diced onion, minced garlic cloves and jalapenos to oil; saute until veggies are soft.
• Once chicken is cool enough to handle, slice into small cubes and add to vegetable mixture.
• Stir in frozen corn and black beans; mix thoroughly. Add cayenne now if you want.
• Turn heat to low, and slowly add cheese. Once cheese has melted, remove skillet from heat.
• To assemble eggrolls:.
• Place eggroll wrappers so that the points are facing north/south. Place about 1 1/2 Tbsp of chicken/veggie mixture into center of wrapper. Spread it out log-shaped from side to side, leaving about 1 inch of the wrapper on each side.
• Fold bottom point over mixture, then fold in each side. Then roll eggroll up remaining wrapper. I usually seal the final point with a brush of water.
• Repeat with each eggroll wrapper.
• When all the eggrolls are wrapped, freeze in a single layer for at least 4 hours and up to 2 months.
• To cook, place frozen eggrolls on a cookie sheet, and bake at 375 degrees for 13-16 minutes.
• I like to dip these in a spicy avocado sauce or salsa.