[Editor's Note: This should have been posted yesterday, but I had the day off from work, so I didn't notice that Shawn had sent me this post. Sorry about that.]
You must know by now that I am a Buffalo chicken man. I basically eat some kind of buffalo chicken at lease once every two days. It’s sort of an addiction. Which brings me to today’s PigSkin Recipe. Last week, I made southwestern egg rolls, and then decided I could make the same thing, but with Buffalo chicken…so here it is. NOW GET COOKING!
Ingredients
- 1 lbs ground chicken
- 2 tablespoons fresh coarse ground black pepper
- 1 cup shredded sharp cheddar cheese
- 1/2 cup hot sauce
- 1/4 stick of butter
- 4 tbsp honey
- Egg roll wraps
Directions
Preheat oven to 400°F.
Heat skillet with a little oil, and brown the ground chicken (3 - 5 minutes).
Now add butter and melt, then add 1/3 cup of the hot sauce and honey and let simmer for another 3 - 5 minutes.
Put the chicken mixture in a mixing bowl and mix the chicken, cheese, pepper and rest of the hot sauce, mixing thoroughly to make sure the hot sauce is distributed throughout.
Spoon the mixture onto an eggroll wrap, then wrap according to the directions on the eggroll wrap packaging.
Place rolled eggrolls onto a greased cookie sheet and bake for about 20 minutes (or until wraps are browned). You may need to turn them to brown evenly.
Serve with blue cheese and celery!
