It’s no a secret that I have a [major] crush on Mexican/ Southwestern flavors. So when I saw this recipe in the Jan/Feb issue of Cooking Light, I didn’t think twice about giving it a go.
- In addition to the lime infused Greek Yogurt [which is great] to dip the dillas’ in, I made some guac. However, this was not just any guac. Along with the usual chili garlic sauce, sprinkle of cumin, S+P… I added pomegranates! I’ve seen this a couple places recently and have been wanting to try it. Besides the obvious sweet and salty heaven this creates, it also makes for a gorgeous pop of color. Highly recommend!
- I had a couple of my lady-frans over for dinner when I made these guys. So to accommodate my meat eating and non-meat eating friends alike, I kept all of the ingredients separate until it was time to put them together and cook up. The recipe tells you to combine the chicken & mushroom mixture. No need if you want to make it more customizable!
- Also — I used rotisserie chicken instead of poaching chicken breasts as the recipe calls for. Rotisserie chickens are delicious, cheap, and a fast option [plus who can resist that aroma annnd raw chicken breasts
freak me out]. To get the most out of the whole chicken, I usually pull the legs off and set them aside for dinner that night or later in the week. Then I shred the breast meat and keep it on hand to go on top of salads, in wraps, or for recipes such as this. Did I mention they’re scrumptious? Just so we’re clear.
- I also used coconut oil instead of EVOO to ‘fry’ these up in the pan and added black beans to the ingredients list to give it a little extra something — especially for my friends who were going sans meat.