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 Tex Mex tastiness in a roll
Ingredients
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
¼ cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
½ tablespoon minced fresh parsley
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
Package of Large Eggroll Wrappers
Dipgredients
¼ cup smashed, fresh avocado (about half of an avocado)
¼ cup mayonnaise
¼ cup sour cream
1 ½ teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1 tablespoon finely chopped onion
dash pepper
Directions
- Grill the chicken on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks.
- Preheat 1 tablespoon of vegetable oil on medium-high heat, add the red pepper and onion to the pan and sauté for a couple minutes until tender.
- Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
- Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
- Wrap about ten eggroll wrappers in a moist cloth and microwave on high temperature for about fifteen seconds.
- Spoon approximately two tablespoons of the chicken mixture into the center. Roll it up like you would a burrito (ends in first, then around the middle), making sure its very tight. Put a toothpick in it to hold, then arrange on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
- Make the dip by combining all ingredients in a bowl. Spoon into a tupperware container and refrigerate until needed.
- Preheat frying oil to 375 degrees.
- Deep fry the eggrolls in the hot oil for 12-15 minutes, until golden brown. As with all things deep fried, place in a 200 degree oven on a wire rack to drain and stay crisp while frying the rest of the eggrolls.
- Slice each eggroll diagonally and enjoy.
Makes as many damn eggrolls as you possibly want. Usually 6-10.
Posted by Brennifer on June 5, 2003
Comments
Holy crap! You mean I have to have HERBS in my HOUSE to make this? HERBS that are not GARLIC? Weird.
Posted by: Jennifer at June 5, 2003 8:25 PM
CANNED Jalapenos? 2? Yankee.
Posted by: roachhaus at June 6, 2003 9:01 AM
Yankees don't have fresh jalapenos. We're too close to Canada... But we gots us some freeeeeesh potaties!
Posted by: Jennifer at June 7, 2003 8:25 PM
Are these just like the Cheesecake Factory tex-mex eggrolls?
Posted by: tim at October 16, 2003 10:47 PM
I read the recipe and got nostalgic for Cheesecake Factory too Tim! I'm gonna try the recipe and let you know...
Posted by: tia at November 24, 2003 9:45 AM
hmmm
Posted by: Sam at June 14, 2004 2:38 PM
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