South Western Egg RollsIngrediants:
1 chicken breast fillet
1 tbsp vegetable oil
2 tbsp minced red bell peppers (optional)
2 tbsp minced green onion
1/3 c. frozen corn
¼ c. canned black beans, rinsed and
drained
2 tbsp frozen spinach, thawed and
drained
2 tbsp diced, canned jalapeno peppers
½ tbsp minced fresh parsley (dried is fine
too)
½ tsp cumin
½ tsp chili powder
¼ tsp salt
Dash of cayenne pepper (important that
your spices are fresh)
¾ c. shredded Monterey jack cheese
5 >7-inch flour tortillas
Method
1. Cook chicken on the stove top
2. Set chicken aside until cool enough to handle, then shred.
3. Preheat 1 tbsp vegetable oil in a medium-size skillet over medium-high heat.
4. Add the red pepper and onion to the pan and sauté until tender.
5. Dice the cooked chicken into small cubes and add it to the pan.
6. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper to the pan and cook for another 4 minutes.
7. Stir well so that the spinach separates and is incorporated into the mixture.
8. Remove the pan from the heat and add the cheese.
9. Stir until the cheese is melted.
10. Wrap tortillas in a moist cloth and microwave on high for 1 ½ minutes or until hot.
11. Spoon approximately one-fifth of the mixture into center of a tortilla.
12. Fold in the ends and then roll the tortilla over the mixture.
13. Roll the tortilla very tight, then pierce with a toothpick to hold together.
14. Repeat with the remaining ingredients until you have five eggrolls.
15. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
16. While the eggrolls freeze, prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
17. Preheat 4-6 c. of oil to 375°.
18. Deep fry the eggrolls in hot oil for 12-15 minutes and drain on paper towels or a rack for about 2 minutes.
19. Slice each eggroll diagonally lengthwise; arrange on a plate around a small bowl of the dipping sauce.
20. Garnish the dipping sauce with the chopped tomato and onion.
Note: If you don’t want to heat everything together as shown in the recipe you can just fry them and stick them in the microwave for a minute to melt the cheese and blend the flavors. We normally multiplies the recipe by at least 6 and freeze them.
1 chicken breast fillet
1 tbsp vegetable oil
2 tbsp minced red bell peppers (optional)
2 tbsp minced green onion
1/3 c. frozen corn
¼ c. canned black beans, rinsed and
drained
2 tbsp frozen spinach, thawed and
drained
2 tbsp diced, canned jalapeno peppers
½ tbsp minced fresh parsley (dried is fine
too)
½ tsp cumin
½ tsp chili powder
¼ tsp salt
Dash of cayenne pepper (important that
your spices are fresh)
¾ c. shredded Monterey jack cheese
5 >7-inch flour tortillas
Method
1. Cook chicken on the stove top
2. Set chicken aside until cool enough to handle, then shred.
3. Preheat 1 tbsp vegetable oil in a medium-size skillet over medium-high heat.
4. Add the red pepper and onion to the pan and sauté until tender.
5. Dice the cooked chicken into small cubes and add it to the pan.
6. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper to the pan and cook for another 4 minutes.
7. Stir well so that the spinach separates and is incorporated into the mixture.
8. Remove the pan from the heat and add the cheese.
9. Stir until the cheese is melted.
10. Wrap tortillas in a moist cloth and microwave on high for 1 ½ minutes or until hot.
11. Spoon approximately one-fifth of the mixture into center of a tortilla.
12. Fold in the ends and then roll the tortilla over the mixture.
13. Roll the tortilla very tight, then pierce with a toothpick to hold together.
14. Repeat with the remaining ingredients until you have five eggrolls.
15. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
16. While the eggrolls freeze, prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
17. Preheat 4-6 c. of oil to 375°.
18. Deep fry the eggrolls in hot oil for 12-15 minutes and drain on paper towels or a rack for about 2 minutes.
19. Slice each eggroll diagonally lengthwise; arrange on a plate around a small bowl of the dipping sauce.
20. Garnish the dipping sauce with the chopped tomato and onion.
Note: If you don’t want to heat everything together as shown in the recipe you can just fry them and stick them in the microwave for a minute to melt the cheese and blend the flavors. We normally multiplies the recipe by at least 6 and freeze them.
