Over the summer when we were limited to “cooking” with our toaster-sized oven, we discovered a recipe for Honey Barbecue Chicken and Bacon Dippers. It was easy to make up just enough what we needed for a meal, and we really enjoyed them (well, some of us did). I decided to pull out the recipe again this week, and why not share it with you while I’m at it?
Preheat oven to 425 and spray pan (cookie sheet if you’re making them all up) with cooking spray.
Combine 3/4 cup plain Greek yogurt with 1/4 cup honey barbecue sauce in a large bowl. Stir in 1 deboned and shredded roasted chicken, 3 oz. bacon bits, 1 cup of frozen sweet corn, and 1/2 red pepper (seeded and finely diced).
*The first time we made this we did use a rotisserie chicken, but yesterday I had a package of chicken breasts that needed to get used up, so I coated them in Wildtree’s Rotisserie Chicken Blend and cooked them in some grapeseed oil. I cut the breasts up into pieces and then, to save time, tossed them in my food processor and pulsed until it was chopped up enough. This worked really well!
Spread 1/3 of the chicken mixture across the center of each fajita sized flour tortilla (1 10-pack is recommended). Place 1 strip of Monterey Jack cheese on top and roll tightly. Place on greased cookie sheet with seam-side down. Spray top of each rolled tortilla with cooking spray.
*We like to just refrigerate the mixture and assemble/bake these as needed.
Bake for 8 minutes, flip, and bake for 8 more.
Serve barbecue sauce, ranch dressing and sour cream alongside for dipping. I like it best with sour cream, but I think my husband likes the barbecue sauce best. You could cut these up into smaller pieces and serve them as appetizers!