Thursday, April 12, 2012

No Mas Fajitas.

If there's one thing you should know about Cody and I by now, it's that we never turn down free food. For real y'all. Whether that is through coupons, handouts or someone else buying, we are there. So when Cody had a work dinner on Monday night at Abuelo's, you know I managed to snag myself an invitation! {The dinner was actually to honor senior students who are about to graduate from college and are considering going on to seminary. Being an alumni who is married to the seminary recruiter has it's perks!}

To reserve the party room, Cody's job had to agree to a $300 minimum on food, so we knew going into the night that we got to be big spenders. So naturally we both ordered fajitas. {Ok, so maybe we weren't that big of spenders!} Even after appetizers, everyone ordering what they truly wanted {no concerns for cost} and desserts, they were still $30 short on the bill. So instead of just giving the restaurant a free $30, we ended ordering fajitas for 2 to go. No need to waste the good opportunity for leftovers!

Here's a simple recap of those paragraphs: when Cody and I came home Monday night, we had leftovers from the fajitas we ordered, along with an order of fajitas for two. Y'all. It was a lot of fajitas!

We had fajitas for dinner Monday night, Tuesday night, and Wednesday night. Wouldn't you know when we showed up for the weekly Logsdon lunch today... they were having FAJITAS! For real. While I knew we needed to keep eating on the meat, I feared I would turn into tortilla if I had to eat it for dinner one more time. So, I got creative with the meat we had and used it to make this recipe!

Chicken Crescent Rolls

To begin with, here is the official recipe from Tasty Kitchen.

2 whole Chicken Breasts
1 can (8 Oz. Can) Crescent Rolls
1 cup Shredded Colby Monterey Jack Cheese
3 ounces, weight Cream Cheese, softened
¼ cups Diced White Onion
2 Tablespoons Milk
3 Tablespoons Butter
¼ teaspoons Seasoned Salt
Pepper To Taste

Preheat oven to 350 degrees.
Cook the chicken, either by baking or boiling it, and cut it into cubes.
Combine the cream cheese, onion, milk, 1 tablespoon of butter, and seasoned salt and mix well. Add the chicken and shredded cheese and mix until chicken is well coated. Add pepper to taste.
Prepare the crescent rolls to make four squares. Fill each square with the chicken-cheese mixture. Bring all four corners together over chicken-cheese mixture and pinch until closed.
Melt the remaining 2 tablespoons of butter and spread over the crescents rolls. Sprinkle with paprika.
Bake for 20-25 minutes or until golden brown.

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Now, on recipes like these, I find it hard to actually follow the directions. These types are just begging to be customized for your own taste!


I roughly chopped up the leftover chicken, added a liberal amount of season salt, garlic powder and pepper, and then poured in 2 TBSP of milk. {I'll be honest. I'm not sure why the original called for this and I might skip it next time.} Because I am a last minute type of cook, my cream cheese wasn't softened. So I cut it into chunks and put it into the bowl, along with a little bit of butter. I popped the bowl in the microwave for about 30 seconds, mixed everything together, added a full handful of cheese and mixed well one last time.

I then created the four squares of the crescent rolls, topped with a generous portion of the chicken/cream cheese mixture, folded the corners in and sealed together. I then followed the direction on the package to cook the crescent rolls.

These are very filling and provided a much needed break after days of fajitas!

Plus, they're pretty!


I served with green beans and a delicious fruit salad. If you're looking to spice up a simple dish, add Splenda and a dash of Coconut Vinegar and mix well together. If you really want to take it over the top, serve with Cool Whip!

splenda. coconut vinegar. the ultimate fruit salad!

Muy deliciosa!


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