old Chilis Southwest Eggrolls recipes
From cuzpat 14 years agoIngredients
- 1 chicken breast fillet shopping list
- 1 tablespoon vegetable oil shopping list
- 2 tablespoons minced red bell peppers shopping list
- 2 tablespoons minced green onions shopping list
- 1/3 cup frozen corn shopping list
- 1/4 cup canned black beans, rinsed and drained shopping list
- 2 tablespoons frozen spinach, thawed and drained shopping list
- 2 tablespoons diced, canned jalapeno peppers shopping list
- 1/2 tablespoon minced fresh parsley shopping list
- 1/2 teaspoon cumin shopping list
- 1/2 teaspoon chili powder shopping list
- 1/4 teaspoon salt shopping list
- 1 dash cayenne pepper shopping list
- 3/4 cup shredded monterey jack cheese shopping list
- 5 7-inch flour tortillas shopping list
- Dipping Sauce shopping list
- 1/4 cup smashed fresh avocados (about half of an avocado) shopping list
- 1/4 cup mayonnaise shopping list
- 1/4 cup sour cream shopping list
- 1 tablespoon buttermilk shopping list
- 1 1/2 teaspoons white vinegar shopping list
- 1/8 teaspoon salt shopping list
- 1/8 teaspoon dried parsley shopping list
- 1/8 teaspoon onion powder shopping list
- 1 dash dried dill weed shopping list
- 1 dash garlic powder shopping list
- 1 dash pepper shopping list
- Garnish shopping list
- 2 tablespoons chopped tomatoes shopping list
- 1 tablespoon chopped onions shopping list
How to make it
- 1. Preheat barbecue grill to high heat.
- 2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.
- 3. Lightly salt and pepper each side of the chicken while it cooks.
- 4. Set chicken aside until it cools down enough to handle.
- 5. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
- 6. Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
- 7. Dice the cooked chicken into small cubes and add it to the pan.
- 8. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.
- 9. Cook for another 4 minutes.
- 10. Stir well so that the spinach separates and is incorporated into the mixture.
- 11. Remove the pan from the heat and add the cheese.
- 12. Stir until the cheese is melted.
- 13. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
- 14. Spoon approximately one-fifth of the mixture into the center of a tortilla.
- 15. Fold in the ends and then roll the tortilla over the mixture.
- 16. Roll the tortilla very tight, then pierce with a toothpick to hold together.
- 17. Repeat with the remaining ingredients until you have five eggrolls.
- 18. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.
- 19. Overnight is best.
- 20. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
- 21. Preheat 4-6 cups of oil to 375 degrees.
- 22. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
- 23. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.
- 24. Garnish the dipping sauce with the chopped tomato and onion.
People Who Like This Dish 3
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