CHIPOTLE GOLDEN RING RECIPES

Steps:

• Heat a large skillet over medium heat and add 1 tablespoon olive oil. Once hot add the ground chicken and cook for about 5 minutes or until chicken is browned throughout. Use a wooden spoon to break the meat up as it cooks.
• Add another tablespoon of oil, the chopped red pepper and the chopped jalapeno. Cook another 3 minutes and then add the water, taco seasoning and minced chiles. Stir to combine and let the mixture bubble until all the water has evaporated, stirring occasionally.
• Remove from the heat and stir in the cream cheese and 1 cup shredded cheddar cheese. Set aside to cool slightly.
• Open the tubes of crescent rolls and separate each roll into four rectangles (pinch the seems of 2 two triangles together to make rectangles). Lay the rectangles on a parchment lined or nonstick baking sheet to form a large circle.
• Spoon chicken mixture into the center of the crescent dough ring. Fold the top of each crescent dough rectangle over the chicken filling, pressing into place to secure the dough all the way around the filling.
• Bake in preheated oven at 375°F for 15-20 minutes, or until golden brown. Let cool 5 minutes and then fill the center with lettuce, guacamole, salsa, pickled jalapenos and a sprinkle of cilantro and shredded cheddar cheese. Slice and serve!

Steps:

• Make dipping sauce by whisking together the yogurt, mayonnaise, chopped chipotles, lime juice and sat & pepper together in a small bowl. Cover and refrigerate.
• Preheat oven to 425. Line a rimmed baking sheet with aluminum foil, and lightly mist with non-fat cooking spray.
• Place Panko onto baking sheet, and lightly mist bread crumbs with an olive oil mister or non-fat cooking spray. Then sprinkle with some salt and pepper. Place in oven and bake, tossing around a few times to ensure even toasting, until golden brown, about 3-5 minutes.
• Pour panko into a shallow bowl. Re-spray baking sheet with non-fat cooking spray and set aside.
• Place the flour and egg substitute each in separate bowls as well.
• Working one at a time, dip each onion ring in to the egg, shake off excess, then dip into flour and coat evenly. Now dip again into egg, gently shake off excess, and then coat with the Panko breadcrumbs. Place onion ring onto prepared baking sheet. Continue with remaining onion rings.
• Place in oven and bake, flipping once, until golden brown, about 12-14 minutes.
• Give chipotle dipping sauce a quick stir, and serve with onion rings.