Oh! You Cook!

Welcome to this month's secret recipe club recipe!  I had the good fortune of being assigned to make a recipe from The Double Dipped Life.  Krista has a  lot of yummy-looking recipes on her blog, including one for Brazilian Cheese Rolls, which I was first going to make for the SRC, but it was already used by her only a few months ago for her contribution to the SRC.  Even though there is no rule against it, I thought I should highlight another recipe of hers so I went digging just a tad more to come up with her recipe for Honey Chipotle Chicken.  Krista presents only the chicken and sauce, allowing her own Dear Readers the opportunity to play it forward, so to speak, by offering suggestions on how to use the prepared chicken.  I quickly zeroed in on "enchiladas."  Since I happened to have a leftover rotisserie chicken chillin' in the fridge, this was a perfect opportunity to create a new meal.

Chipotle peppers, in case I haven't mentioned them before, are smoky …

During lunch hour from my day job (except when it's my evening job), I like to go a short distance down the road to the local Korean grocer to pick up fruits, veggies and kosher cheese, all at insanely low prices.  For example, while black raspberries are around $4.00 per 1/2 pint at the local Try-n-Save, here they can be as low as 99 cents!  Except for rare occurrences, the produce is very fresh and holds up very well in my fridge (or basket on my counter in the case of tomatoes).

The other day they had loose beets for significantly less than those bunches at the supermarket, so I picked up 3 medium-ish sized ones.  After dinner (because if I roasted them before dinner, dinner would have ended around 10pm), I fired up the intertubes to find a good-looking recipe.

I came across two.

The first one showed that fresh beets could be successfully microwaved.  Before spotting A Veggie Venture, I thought that the only way to cook beets properly was to roast them.  While roasted beets …