I had an incredibly fun filled weekend. On Sunday I celebrated my 30th birthday. I have to say this was the best birthday EVER. I can’t remember the last time I enjoyed myself this much. We kicked off the celebrations on Saturday night by going out to dinner to a favorite spot and indulging on a little, ok a lot of Sangria. Love that stuff. On Sunday we were up bright and early and headed out to Metlife Stadium to do some tailgating before the big Giants Redskins game. Kurt and I are massive football fans. We spend each and every Sunday watching and living football. Even our 5 year old is all about it now. She knows more about football than anyone else in my entire family. Hahaha.
Spending the entire day at the stadium and watching our football team win was fantastic and exciting.
My day wasn’t over then, later that night all the family gathered together for some hibachi and i got these beautiful flowers from my sister and her hubby.
As Monday rolled by I was still recovering from all the partying, being back to work didn’t help much either so when it came to dinner I decided it had to be easy. I had a bunch of egg roll skins left and wanted to use them up. I was loving the baked egg rolls i made the other night and decided to play around with the filling. That is how my Tex Mex Chicken Egg Roll was born. Let me tell you these are a must make. Sooooo good.
Use any leftover chicken or make your own shredded chicken by boiling 2 chicken breasts for about 15 min. Shred with forks and combine with your favorite salsa. Add the chicken mixture to an egg roll, top with cheese. I like adding spinach or arugula as well for extra flavor and vitamins.
There are two ways to make these. You can roll them as an egg roll or make a pocket as such:
Bake about 15 min at 400 degrees. Serve with your favorite salsa.
