Ingredients: |
Ingredients: For the Egg Rolls:
8 oz chicken breast cooked and shredded
2 tabelspoons olive oil
1/2 cup black beans canned, rinsed, and drained
1/2 cup corn can use thawed frozen corn, canned, or fresh
1/4 cup red bell pepper diced
1/4 cup green onions diced
1 jalapeno pepper diced, add more or less depending on how spicy you'd like your eggrolls to be.
2 tablespoons fresh cilantro chopped
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon salt adjust to taste
1/4 teaspoon cayenne pepper
1 cup Monterey Jack cheese shredded
10-12 egg roll wrappers
Oil for frying
For the Avocado Ranch Dipping Sauce:
1/2 cup ranch
1 medium ripe avocado mashed
2 tablespoons buttermilk
2 tablespoon chopped fresh cilantro
1 & 1/2 teaspoon lime juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
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Directions: |
Directions:Egg rolls
-In a large or medium skillet add the olive oil and saute the red bell peppers until tender. Add in the green onions, jalapeno, corn, black beans, spinach, ground cumin, chili powder, salt, and cayenne pepper, and mix well. We want the veggies to get slightly softer than they already are. So cook for about 3-4 minutes stirring from time to time.
-2 tabelspoons olive oil, 1/2 cup black beans, 1/2 cup corn, 1/4 cup red bell pepper, 1/4 cup green onions, 1 jalapeno pepper, 3/4 teaspoon ground cumin, 3/4 teaspoon chili powder, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper
-Transfer the veggies to a large bowl then add in the shredded chicken breast and the cilantro and mix well. Add in the shredded cheese and mix again.
8 oz chicken breast, 2 tablespoons fresh cilantro, 1 cup Monterey Jack cheese
-Place an egg roll wrapper on a clean surface with one corner pointing towards you. -Spoon about 1/4 cup of the filling onto the center of the wrapper.
-Fold the bottom corner up over the filling, then fold in the sides, and roll tightly. Use a dab of water to seal the top corner. Repeat with the remaining wrappers and filling.
-Heat oil in a deep fryer or large pot to 375°F.
-Fry the egg rolls in batches for 3-4 minutes, or until golden brown and crispy.
-Drain on paper towels.
Oil for frying |
This recipe for Chili's Southwestern Egg Roll is from