Good Morning Dubbers! It's that time of the week again - time to get your taste buds fired up. Hopefully everyone is ready to to watch our boys play Not Our Rival.
Like most of you, I'm glad we're hitting the home stretch of the season. I'd like to see them hitting their stride running the football, but whatever it takes to win is just fine by me. Penn State may very well have the best secondary in college football, so I expect Stroud to bring his A Game. I can't wait to see what Day and Wilson have in store for us Saturday.
Speaking of A Game, Mrs 3M gave me an absolute gem to share with you. It's easy and delicious, so I hope you'll give this one a shot.
Enchilada Crescent Ring
Ingredients
- 2 1/2 cups shredded rotisserie chicken (skin and bones discarded)
- 1/2 cup jarred red enchilada sauce
- 1/4 cup sliced and drained pickled jalapenos, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 clove garlic, finely chopped
- 2 scallions, thinly sliced, white and green parts separated
- Kosher salt
- Nonstick cooking spray, for greasing the pan
- Two 8-ounce tubes refrigerated crescent roll dough
- 1/2 cup shredded Mexican blend cheese
- 3 ounces pepper Jack cheese, cut in half (about 5 slices)
- 2 tablespoons unsalted butter, melted
- Salsa
- Sour cream, thinned with water
Directions
- Preheat the oven to 375 degrees F. Stir together the chicken, enchilada sauce, pickled jalapenos, chili powder, cumin, garlic, scallion whites and 1/2 teaspoon salt in a medium bowl. Set aside.
- Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
- Spoon the chicken mixture over the short ends of the triangles closest to the ramekin. Sprinkle Mexican blend cheese on top of the chicken. Then top with the pepper Jack slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the chicken mixture).
- Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Brush the dough with butter and sprinkle on the scallion greens. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with salsa drizzled with thinned sour cream.
Pro Tips
- The original recipe says to thin the sour cream with water. However, Mrs 3M uses milk. Simply pour a small amount of milk into the sour cream while stirring until you obtain a desirable texture. Also, she said you should use milk that matches the fat content of the sour cream. So, if you use regular sour cream, use whole milk and if you use low fat sour cream, use 2% (or lower fat) milk.
- In case you're like me and didn't know - a ramekin is a small bowl used for cooking and serving food. You can use virtually any round item in your kitchen in place of a ramekin, like a coffee mug.
GO BUCKS!
