This is the kind of recipe combo that reminds me of sweet Sundays after church in the Spring. We’d get home, all go change into play clothes, and open all the windows to let the sunshine pour in. It was always just a TAD chilly before the sun started to warm the house, and we’d all sit down and have a lunch of sandwiches and chips (well, the times that we didn’t have an amazing pot roast). Both recipes are super simple and so yummy!
This Baja chicken Napoleon is such a fun take on a chicken sandwich, and the avocado cream I could probably just eat an entire bowl of. The puff pastry makes it super special, not to mention super easy!
OK I’ll admit it – I kind of forgot about these chips for a moment while they were baking and they got a little more toasted than planned on the edges. But that inside part? Cheesy baked potato chip goodness!