When I was making my Peruvian Style Chicken with Green Sauce I needed a side. My friend who was our guinea pig for the night had bought some poblano peppers at the farmers market and wanted to know if I could use them for dinner. I thought for a second how good those would be roasted but what to do with them. I dawned on me that they would be great added to mashed potatoes and garnished with cheese!
Earlier this year we went to a Peruvian restaurant; the same restaurant we had the garlic rice at (causing me to recreate it). My friend ordered this roasted chicken covered in this wonderful green sauce. It smelled and looked amazing. He was kind enough to give us all a case of this wonderful dish. I had to have it again. I searched all over the internet looking for a recipe. I finally found one that’s ingredients looked similar to what we had eaten and it gave me a good base to start from.
Salsa chicken is what you end up with when you buy some green salsa at the store that was just a little bit too hot for you to eat with chips. It’s true! We didn’t want to throw it out since it was tasty, so I thought if I diluted it down a bit and cooked it with chicken it would mellow out the flavor. It worked.
I had a craving for some egg rolls. I bought some wrappers some time ago and found them in the freezer the other day so figured it was a sign to make these! I wasn’t quite sure what I was going to put in them, so I thought of all the best flavors I’d had in egg rolls and what sounded good to my palate and came up with these. Simple, tasty, and only a few ingredients; just how I like to cook!