A friend of mine shared this recipe with me and I made them for my fam this summer. Super yummy! ... and the additional directions below for an easy way to change it up for the vegetarian in the family.
1 chicken breast fillet, cooked & diced
1 Tbsp. veg. oil
2 Tbsp. red bell pepper, minced
2 Tbsp. green onion, minced
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 Tbsp. frozen spinach, thawed and drained
2 Tbsp. canned Jalapeno peppers, diced (I accidently grabbed green chilies, but it still worked, just not as spicey)
1/2 tsp. Chili pwd
1/2 tsp. cumin
1/4 tsp. salt
dash cayenne pepper
3/4 cup monterey jack cheese, shredded
5 7-in flour tortillas
1. Heat 1 Tbsp Oil in skillet over med-high heat
2. add red pepper and onion to pan and saute for a couple minutes until tender
3. Add chicken, corn, black beans, spinach, jalapeno peppers, cumin, chili pwd., salt and cayenne to pan. Cook another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
4. Remove pan from heat and add the cheese. Stir until cheese is melted
5. wrap the tortillas in a moist cloth and microwave on high for 1 1/2 minutes or until hot
6. Spoon approx. 1/5 of the mixture into the center of each tortilla. Fold ends and then roll the tortilla very tight, sealing with a toothpick. Wrap each in plastic wrap and put in freezer for at least 4 hours or overnight.
7. Preheat 4-6 cups of oil to 375 degrees
8. remove plastic and deep fry the eggrolls in hot oil for 12-15 minutes and remove to paper towels and drain for 2 minutes
...........NOTE......... if you don't want to deep fry these you can bake them instead: I skipped the freezer step and just baked them on a cookie sheet at 425 degrees until browned.
Avocado-Ranch Dipping Sauce (prepare before fry or bake the tortillas)
1/4 cup fresh avocado, smashed (about half of an avocado)
1/4 cup mayo
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 pwd.
dash dried dill weed
dash garlic pwd.
dash pepper
Have a vegetarian in the crowd?....... leave the chicken out completely, wrap a few tortillas for the vegetarian and then add the diced chicken to the mix and then wrap the rest. Be sure to mark the vegetarian ones with two toothpicks, or a different color toothpick then the rest.
1 chicken breast fillet, cooked & diced
1 Tbsp. veg. oil
2 Tbsp. red bell pepper, minced
2 Tbsp. green onion, minced
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 Tbsp. frozen spinach, thawed and drained
2 Tbsp. canned Jalapeno peppers, diced (I accidently grabbed green chilies, but it still worked, just not as spicey)
1/2 tsp. Chili pwd
1/2 tsp. cumin
1/4 tsp. salt
dash cayenne pepper
3/4 cup monterey jack cheese, shredded
5 7-in flour tortillas
1. Heat 1 Tbsp Oil in skillet over med-high heat
2. add red pepper and onion to pan and saute for a couple minutes until tender
3. Add chicken, corn, black beans, spinach, jalapeno peppers, cumin, chili pwd., salt and cayenne to pan. Cook another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
4. Remove pan from heat and add the cheese. Stir until cheese is melted
5. wrap the tortillas in a moist cloth and microwave on high for 1 1/2 minutes or until hot
6. Spoon approx. 1/5 of the mixture into the center of each tortilla. Fold ends and then roll the tortilla very tight, sealing with a toothpick. Wrap each in plastic wrap and put in freezer for at least 4 hours or overnight.
7. Preheat 4-6 cups of oil to 375 degrees
8. remove plastic and deep fry the eggrolls in hot oil for 12-15 minutes and remove to paper towels and drain for 2 minutes
...........NOTE......... if you don't want to deep fry these you can bake them instead: I skipped the freezer step and just baked them on a cookie sheet at 425 degrees until browned.
Avocado-Ranch Dipping Sauce (prepare before fry or bake the tortillas)
1/4 cup fresh avocado, smashed (about half of an avocado)
1/4 cup mayo
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 pwd.
dash dried dill weed
dash garlic pwd.
dash pepper
Have a vegetarian in the crowd?....... leave the chicken out completely, wrap a few tortillas for the vegetarian and then add the diced chicken to the mix and then wrap the rest. Be sure to mark the vegetarian ones with two toothpicks, or a different color toothpick then the rest.
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