🧑‍🍳 This has potential. A Buffalo Chicken Pocket (but a lot you can do with this one.)

[TerryP]

I'm seeing taco meat, sour cream, Pico, some cheese ...

 

[TerryP]

@Krimson

Oyster sauce,
shrimp,
scallops,
soy,
cabbage,
carrots,
chestnuts,
...

Get where I'm going?

 

[Krimson]

@Krimson

Oyster sauce,
shrimp,
scallops,
soy,
cabbage,
carrots,
chestnuts,
...

Get where I'm going?

For sure. Not sure why I didn't think of that. I've done the buffalo chicken in a quesidilla but never thought of the asian route.

 

[TerryP]

For sure. Not sure why I didn't think of that. I've done the buffalo chicken in a quesidilla but never thought of the asian route.

Oh, I'm doing this one in the next few days.

I'm wondering how the texture will be as compared to something like an egg roll. I know it'll be a lot thicker than a spring roll.

Gonna add bean sprouts ...

... and I think I want to use Chinese cabbage.

 

[TerryP]

Three attempts before I dig even more into this. The starter? It's been smoked ham and cheese...not the point.

The point. The best thing to "seal" these with is a bit of flour and water.

With the ham and cheese testing trials ... so far, six minutes at 400...chunks of cheese off of a block...nice, crispy outside finish.

There's a croquettes type thing here. Serrano ham ... damn. It's coming.

FWIW, a scrambled egg in this...not done, runny, but warm. Messy.