I don’t think I’ve ever mentioned that I have another blog that’s focused on meatless eats!
Yes, I don’t eat meat everyday and I wanted a site dedicated to that.
Not Quite a Vegan is a blog dedicated to Big Goo banned foods!
LOL, just kidding, but let’s just say, I have to do some serious hiding of the veggies with Big Goo.
BTW, I attached a diagram on how to fold these crunch pockets, start by cutting the flour shells in half.
Once you start making them you will grasp the hang of it quickly.
This is what you end up with, a open cone.
Make sure you put slurry flour water “glue” on all parts that touch and keep pressing because sometimes it doesn’t stick.
Now, stuff the cone with the spicy chicken, also you can add blue cheese crumbles inside before closing.
Big Goo doesn’t like blue cheese so I omitted it.
Fry these babies for about 2-3 minutes, until golden brown, and crunchy.
I like to serve my samosas with a side of ranch or sour cream.
These are really spicy so you need something to cool off the tongue.
All done and ready to eat, listen for the crunch people!
- 2 lbs chicken breast, boneless, skinless
- 1 cup ranch salad dressing
- 1 cup ketchup
- 1/2 cup hot sauce
- 1/2 cup chicken broth
- 1/4 cup brown sugar
- 1 tablespoon molasses
- 1 tablespoon creole seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
For the Samosas:
- pulled chicken
- 10 flour tortillas, 9 inch
- 1/2 cup flour mixed with water to form liquid past
- 2 cups cooking oil
- blue cheese (optional)
- Place all ingredients into slow cooker, minus blue cheese, mix well. Cook 3 hours on high, remove lid the last thirty minutes of cooking time to allow sauce to thicken.
- Remove chicken from slow cooker.
- Use two forks to shred chicken, place chicken back into slow cooker, mix well.
For the Samosas:
- To prepare samosas, cut flour tortilla in half. Follow diagram above, using flour/water paste to seal samosas at every angle.
- You should have a open cone shape, fill with about 1 tablespoon of mixture. Use flour water mixture to line the inside of cone to press to seal.
- Make sure to press until the samosas are closed tightly. Repeat until all samosas are done.
- Heat oil to 350 degrees and fry samosas for about 2-3 minutes, until golden brown and crispy.
- Serve with sour cream or ranch.
- Serving Size: 20 Samosas