Tuesday, July 26, 2016

Southwestern Egg Rolls

2 cooked skinless/boneless chicken breasts, diced (I use my food processor with the metal blade)
2 tbsp vegetable oil
1/2 red pepper, chopped fine
2 green onions, chopped fine
1 can (5 oz) canned corn, drained
1 small can black beans, drained and rinsed
1 can (3 oz) jalapeño peppers, drained and diced (optional)
1/2 tbsp minced fresh parsley
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt dash cayenne pepper
1 1/2 cups shredded Monterey jack cheese
six 7 inch flour tortillas
vegetable oil for frying, 6-10 cups

 Preheat the 1 tbsp vegetable oil over medium-high heat in a skillet.
Add the red pepper and onion, and sauté until tender.
Add the diced chicken, corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the skillet and cook for another 5 minutes, stirring well.
 Remove the pan from the heat and add the cheese.
Stir until the cheese is melted.
Wrap the tortillas in a moist cloth and microwave on high, for 1 1/2 minutes or until hot (make sure your towel is moist or you will have a fire :))
Spoon the mixture into the center of each tortilla, dividing it up evenly between the 6, fold each end inside the open tortilla and roll each one up very tight.
Pierce it with a toothpick to hold it together.
Repeat until you have 6 filled and rolled "egg rolls."
Arrange the egg rolls on a large plate and cover with plastic wrap, FREEZE for 4 hours or up to overnight.

Prepare the avocado-ranch dipping sauce as follows: 1 small, ripe avocado 1/4 cup mayonnaise 1/4 cup sour cream 1 tbsp buttermilk 1 1/2 tsp white vinegar 1/8 tsp salt 1/8 tsp dried parsley 1/8 tsp onion powder dash dill weed dash garlic powder dash pepper Combine all of the ingredients in a small bowl and refrigerate until ready to fry the egg rolls, allow it to sit at room temp until the egg rolls are ready. Preheat the 6-10m cups of oil until it reaches 375 degrees. Deep fry the egg rolls in the hot oil for 12 to 15 minutes, or they become golden brown all over, and remove to paper towels to drain for a couple of minutes. Slice each egg roll diagonally lengthwise and arrange on a plate around the dipping sauce. Garnish the dipping sauce with chopped tomato and onion, and enjoy!


GrammyGoo said...

These sounds wonderful , some of my favorite recipes come from you Ma Teakettle !!!

Hugs & Prayers, GG

Karyn said...

ahhh thanks...lemme know how you like them :)

GrammyGoo said...

I will ........

MamaMidwife said...

Oh, this is one of my favorite things to eat!! Ok....it will be one of my favorite things, as soon as I make them.

Thank you so much for the recipe!

Karyn said...

me too! I have the most amazing book....it's called "Top Secret Restaurant Recipes" and this is one of them....you may notice a few of my recipes lately remind you of a favorite restaurant dish. We live far away from many of my favorite eateries so I make them at home and this book helps :)



Michelle-ozark crafter said...

Oh those sound really good!

Karyn said...

They are solo good Michelle! I go a little crazy and stuff myself every time I make them!

Vickie said...

Sounds fantastic! And the picture is here for this post Karyn!