Tag Archives: rotisserie chicken

Even MORE “Cluck for Your Buck!”

If you’ve been following my blogs these past few years, you’ve no doubt learned that I’m a BIG fan of Nino’s rotisserie chickens, and for good reason.

They’re delicious.

And not only are they good tasting–and healthful, but at $5.99 each, they’re good for your pocketbook too!

One chicken feeds at least two people, and that’s only $3.00 per serving! It’s one of the many reasons I’ve created so many delicious recipes using these scrumptious birds.

My recipes have used the pulled meat from these tasty chickens in casseroles, soups, crepes and pan-fried cakes. But today, I’d like to share with you a couple more ways to get more “Cluck for your Buck” by using these chickens in two interesting ways you’ll really enjoy!

The theme for these recipes will be flour tortillas. I love them! You can use them in SO many different ways, and you can keep them in the freezer on standby until you’re ready to use them in your recipes.

Everyone loves pizza. But not everyone loves the crust. Some just love the toppings. This recipe for thin crust Barbecue Chicken Pizza with Red Pepper and Cilantro has lots of toppings, and because I use flour tortillas as a crust, you’ll get a thin, flat pizza with lots of toppings!

Barbecue Chicken Pizza with Red Pepper & Cilantro

Serves 4

4 6” Flour Tortillas
½ Cup Nino’s Market Café Pizza Sauce
½ Cup Sweet Baby Ray’s Barbecue Sauce (Original)
1 ½ Cups Mozzarella/Provolone Cheese, Shredded
1 ½ Cups Pulled Chicken Meat, Diced ½”
½ Cup Red Bell Pepper, Cut in Thin Slivers
½ Cup Red Onion, Cut in Thin Slivers
¼ Cup Cilantro Leaves, Coarsely Chopped
As Needed Vegetable Oil Spray

  1. Lightly spray surface of flour tortillas with vegetable oil spray and place on a nonstick sheet pan (spray side down).
  2. Mix together the pizza sauce and the barbecue sauce, and then portion approximately 3 TBSP to ¼ cup of the sauce in the middle of each flour tortilla, spreading it evenly across the surface and leaving approximately ½” of sauce-free area around the edge.
  3. Divide cheese between all four pizzas and sprinkle evenly over the sauce.
  4. Top each pizza with the diced chicken, red bell pepper, red onion and half of the cilantro leaves.
  5. Bake in a 400 F oven until the cheese is melted and the toppings are cooked (approximately 15 minutes).
  6. Remove from the oven and top with the remaining fresh cilantro.
  7. Cut each pizza in four wedge/slices and serve.

You might call this recipe a Soft Taco. I love the creaminess the cheese gives this recipe once melted. You could also portion this filling on large, crispy corn tortillas for a GREAT appetizer snack.

Warm, Tex-Mex Style Pulled Chicken Wrap

(Serves 4)

1 TBSP Olive Oil
1 Cup Sweet Onion, Chopped
1 TBSP Jalapeno Pepper, minced
2 tsp Cumin, Ground
2 tsp Chili Powder
To Taste Salt & Pepper

2 Cup Pulled Chicken Meat
3/4 Cup Nino’s Santa Fe Style Black Bean & Corn salsa
¼ Cup Sweet Corn Kernels
½ Cup Chicken Broth
1 Cup Monterey Jack Cheese Shreds
2 TBSP Cilantro Leaves, Chopped

8 6” Flour Tortillas

Garnish: Diced Tomato
Shredded Lettuce
Sour Cream
Avocado

  1. In a heavy pot, heat olive oil to medium heat and add onion, jalapeno pepper, cumin, chili powder and a big pinch of salt and pepper.
  2. Cook, stirring regularly until the onion and jalapeno pepper starts to soften. Add pulled chicken, salsa, corn kernels, broth, cheese and cilantro, and bring to a simmer long enough to melt the cheese into the ingredients.
  3. Taste and adjust for seasoning.
  4. Portion approximately ½ cup per flour tortilla and add diced tomato, shredded lettuce, sour cream and avocado as additional optional toppings.

Share with me in the comments below how you cook using Nino’s Rotisserie Chicken!

More Cluck for Your Buck: Rotisserie Chickens

Over the years, I’ve shared quite a few recipes, many of which I know people have thoroughly enjoyed. Among some of my favorites at Nino’s are the recipes using chicken from one of our favorite and most popular products, Nino’s Rotisserie Roasted Chickens.

Of course, these chickens are delicious all on their own, but they’re also great when used in other recipes, such as casseroles, fillings, soups and so many other recipes you could write a book just for them alone.

In the recent past, Nino’s has posted these terrific dishes:

Baked Chicken & Stuffing Casserole
Chicken and Dumplings
Chicken Quesadilla
Chicken, Sausage and Shrimp Jambalaya
Pesto Chicken & Farfalle (Bow Tie Pasta) Salad with Vegetables
Pulled Rotisserie Chicken Bistro Sauté
Chilled Chicken Salsa
Chicken and Mushroom Strudel

And recently, I’ve been inspired to create a couple of NEW recipes for these tasty birds. I know you and your family will really enjoy them!

Think crab cake, but instead, you’ll taste an Asian-inspired chicken cake that’s out of this world! The crust of panko crumbs and sesame seeds is particularly inviting.

Asian Chicken Cakes with Cilantro Aioli

Makes about 6 – 2 ½ ” Diameter Cakes. Serves 4

Filling:
1 lb Meat from 1 Rotisserie Chicken, Finely Chopped
2 TBSP Green Onion, Minced
2 TBSP Red Bell Pepper, Minced
2 TBSP Water Chestnuts, Chopped
2 TBSP Cilantro, Fresh, Chopped
2 tsp Toasted Sesame Oil
¼ Cup Teriyaki Glaze, Kikkoman
1 Egg
½ Cup Panko Bread Crumbs

For Breading:
2 Eggs
½ Cup Milk
½ Cup All-Purpose Flour
½ Cup Panko Bread Crumbs
¼ Cup Sesame Seeds

To Fry:
¼ Cup Vegetable Oil (Canola)

  1. Combine all filling ingredients and mix well.
  2. Carefully spoon mixture from the mixing bowl onto a flat working surface, and shape into cakes approximately 2 ½” diameter and 1-inch tall.
  3. Place finished cakes on a plastic film and refrigerate or hard chill in the freezer for 20 minutes.
  4. To finish the cakes, beat together the eggs and milk in a shallow dish, and then place the flour and panko crumbs (mixed together with the sesame seeds) in their own shallow dishes. Bread cakes by dipping the top and bottom side of each cake (only) in the following, in this sequence: flour, egg mixture and then into the panko/sesame crumb mixture.
  5. Pre-heat oven to 400 F. Then heat a medium-sized non-stick fry pan on medium-high heat and add the oil. When the oil is hot, pan-fry cakes on both sides until golden brown, and remove to a small cookie sheet.
  6. Place the cakes in the oven, and bake approximately 15 minutes or until they are thoroughly heated through.
  7. Serve with a drizzle of teriyaki glaze.

This next dish is a version of Nino’s popular Eggplant Rollatini, but instead of basil pesto pasta, this Rollatini is stuffed with chicken and ricotta cheese. If you prefer, you can substitute a dollop of basil pesto in place of the julienne basil. The choice is yours.

Chicken & Eggplant Rollatini with Ricotta & Basil

Serves 4

1 Lg Eggplant
2 Eggs, Beaten
¼ Cup Milk
1 Cup Flour, Seasoned with Salt & Pepper
2 Cups Salvaggio’s Italian Bread Crumbs
1 Cup Canola or Vegetable Oil (for frying)

1 lb Meat from 1 Rotisserie Chicken, Julienne
1 Cup Ricotta Cheese
¼ Cup Parmesan Cheese, Shredded
½ Cup Fresh Basil, Fine Julienne
To Taste Salt & Pepper

1 Pint Nino’s Homemade Palomino Sauce
¼ Cup Parmesan Cheese, Grated or Shredded (for garnish)

  1. Peel eggplant and slice into ¼” thick slices.
  2. Flour each slice of eggplant on both sides.
  3. Beat together the eggs and milk, and dip floured eggplant slices to coat.
  4. Dredge in Italian bread crumbs.
  5. Heat oil in a shallow fry pan until medium hot, and pan-fry eggplant slices on both sides until golden. Allow slices to cool to room temperature.
  6. Lay out breaded eggplant slice with narrow end toward you.
  7. Place approximately ¼ cup of julienne chicken meat, 2 TBSP of ricotta cheese,1 tbsp of Parmesan cheese and 1 tsp of finely julienned fresh basil at the end of the slice.
  8. Season with salt and pepper, and roll up into a tube. The tube will be approximately 1 ½” in diameter.
  9. Continue for the remaining eggplant slices. Expect to have approximately 8.
  10. Place all Rollatinis in an oven-proof baking dish and re-heat in a 350 F oven approximately 15 to 20 minutes.
  11. While Rollatinis are baking, heat Palomino sauce.
  12. Serve 2 Rollatinis per serving, topped with sauce and Parmesan cheese.

What are your favorite recipes you have made using our Rotisserie Chickens? Share with us in the comments below!