I literally love Tex-Mex style food. If it is hot and spicy and tastes like cumin or coriander, I’m there.
A few days ago, I was going to make chicken tacos, so in my slow-cooker, I threw 2 large diced tomatoes and 1 dice jalapeno:
And then about a pound of organic boneless, skinless chicken breast:
And the added enough low-sodium chicken broth to cover everything.
(When you are using a slow-cooker, meat in liquid cooks faster. In this case, it means that it will be super moist and fall apart quickly.) ♥
I don’t like taco seasoning from a bag (I mean, don’t get me wrong I grew up eating Ortega, but they can keep those 430mg of sodium).
I added some ancho chili powder, cumin, coriander and fresh ground pepper to the mix and let it simmer (covered) for about 6 hours.
She may be ugly, but she’s one tough bitch. She recently fell off of the refrigerator and shattered a glass-top stove (which unfortunately I cannot find the photo of).
While digging around for a photo, I did happen upon this gem from last year:
It’s here, it’s finally here!!! ♥♥♥
Anywhoo…back to the chicken. I had been thinking to myself: “Chicken tacos are going to be bomb after this little league game!”
And then we bombed the game and came home feeling kind of blah. I remember settling for something a PB&J and calling it a night.
So, I used a slotted spoon to get all the chicken, all the tomatoes and what was left of half the jalapeno, and added 1/4 c . of the cooking liquid to one of my Snapware containers.
The great thing about shredded chicken is that you can use it in a ton of stuff…so after scavenging my fridge for other unused ingredients, I found some Pillsbury crescent rolls.
Well hello instant empanadas.
I unrolled the ENTIRE sheet of dough onto a floured surface and then used a plastic cup to roll it out (classy, eh?). Then I cut it into 6 squares and added my yummins:
I happened to have black beans, scallions and Monterrey-Jack cheese in the fridge, so it just kind of worked out. You really could put any of your faves in these little buggers.
Pull the dough over the yummins and seal the empanadas with your fingers. Don’t be shy – I made mine really full and I had to keep using one finger to stuff black beans back in as I sealed them.
They APPEAR slimy because I put an egg-white wash on them so that they would brown up into a heavenly crust. (The slits are optional.)
I baked these at 375°F for ???? Not really sure!!! I was running around doing stuff, so I just kept an eye on them. I’d estimate like 15-20 minutes? When they look golden brown, give them a tad longer.
What? I’m not a chef.
But I did come up with this manna from Heaven:
Yeah. I got to eat that. With sour cream and extra green onions on top.
Pillsbury crescent rolls are only like 110 calories, 6 g of fat and 11 carbs a serving (which is one empanada). NOTE: They do have reduced fat Pillsbury crescent rolls, these just happen to be the ones I had in the fridge.
All the taste of an empanada without any of the work. Genius. Inexpensive. And I got to get rid of some stuff in my fridge.
Happy Tex-Mex Monday ♥