Chickaritos -- Something Simple to Make When You're Just Getting Through the Day

Post-Thanksgiving quiet.

Drove Tuesday-Wednesday.

Gayle had a hard Friday. Oxygen for four hours. We did not go to the ER — the doctor said manage at home as long as oxygen above 90%. It stayed 91-94. She recovered Saturday.

Dave sat with me at the kitchen table Saturday night. He said, "Brenda." I said, "Dave." He said, "She is going to be with us this Christmas and maybe next." I said, "I know." He said, "We are lucky to have every day." I said, "I know."

That weekend, I wasn’t thinking about cooking anything ambitious — I was just thinking about keeping the day moving, one hour at a time. Chickaritos are exactly the kind of recipe I reach for when I need something real on the table without having to think too hard: simple ingredients, simple steps, and enough warmth to make the kitchen feel like a place people want to be. After sitting at that table with Dave, I was grateful for anything that asked so little of me and gave so much back.

Chickaritos

Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 6

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 1/4 cup green onions, thinly sliced
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (8 oz) refrigerated crescent roll dough
• 1 tablespoon butter, melted
• 1/2 teaspoon paprika (for topping)

Instructions

1. Preheat oven. Heat oven to 375°F. Line a baking sheet with parchment paper or lightly grease it.
2. Make the filling. In a medium bowl, combine shredded chicken, cheddar cheese, cream cheese, green onions, garlic powder, cumin, salt, and pepper. Stir until evenly mixed.
3. Prep the dough. Unroll crescent dough and separate into 8 triangles along the perforated lines.
4. Fill and roll. Place 2–3 tablespoons of the chicken mixture at the wide end of each triangle. Roll each one up toward the pointed tip, tucking the sides in gently as you go to seal the filling inside.
5. Arrange and top. Place rolls seam-side down on the prepared baking sheet. Brush the tops with melted butter and sprinkle lightly with paprika.
6. Bake. Bake for 18–20 minutes, until golden brown and cooked through. Let rest 5 minutes before serving.

Nutrition (per serving)

Calories: 310 | Protein: 18g | Fat: 19g | Carbs: 17g | Fiber: 1g | Sodium: 480mg