Sunday, February 22, 2009

Southwestern Egg Rolls


Southwestern Egg Rolls
(adapted from tasteandtellblog.com)

  • 2 chicken breast halves, cooked - shred or cube
  • 2 tablespoons red bell pepper, minced
  • 2 tablespoons green onion, minced
  • 1/2 cup frozen corn
  • 1/4 cup canned black beans, drained and rinsed
  • 2 tablespoons frozen spinach, thawed and drained
  • 2 tablespoons diced jalepenos (I skipped)
  • 1/2 tablespoon parsley, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • dash of cayenne (skipped- I'm a wuss)
  • 3/4 cup Monterey Jack cheese, shredded
  • 5-8" flour tortillas (I used uncooked tortillas for the first time...I love them! So much tastier!)

  1. Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender
  2. Mix chicken into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender.
  3. Remove from heat and stir in Monterey Jack cheese so that it melts.
  4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable. (Or lightly fry uncooked tortillas until ready-doesn't take long and uses no oil)
  5. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the refrigerator. These are best if refrigerated for 24 hours. (I didn't do this, but I wonder how it would be different)
  6. Fry each stuffed tortilla for about 2 minutes on each side, drain on a paper towel, then transfer to a baking sheet. Bake for 15 to 20 minutes or until heated through. (Since I didn't refrigerate mine they were ready to eat without need of oven time)

Avocado Ranch Dipping Sauce

  • 1 smashed, fresh avocado
  • 1/3 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon buttermilk (I skipped)
  • 1 1/2 teaspoons white vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon dried parsley
  • 1/8 teaspoon onion powder
  • dash dried dill weed (I didn't have)
  • dash garlic powder
  • dash pepper

Smash avocado. Combine all ingredients and mix well. Keep refrigerated.

I loved these, but the kids didn't! What is their problem?? The dip is delicious, but it isn't necessary; you could dip them in salsa, sour cream, ketchup....whatever floats your boat! They don't take as long as it looks, but they do require a few ingredients you may not have on hand.

1 comment:

Priscilla said...

Yum! I would love some of these right now...so good looking.