Tex Mex Egg Rolls
Recipe type: Appetizer
Cuisine: Tex Mex
Prep time:
Cook time:
Total time:
Serves: 10
INGREDIENTS
- 2 tablespoons vegetable oil
- 1 small chicken
- 1 minced onion
- 1 minced red bell pepper
- 1 tablespoon hot sauce
- ½ cup frozen corn kernels
- ½ cup black beans, rinsed and drained
- ½ tablespoons frozen chopped spinach
- 2 diced jalapeno peppers
- 1 tablespoon minced fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground cayenne pepper
- ¾ cup shredded Monterrey Jack cheese
- 10 (6 inch) flour tortillas
- 1 quart oil for deep frying
INSTRUCTIONS
- Boil chicken with salt or chicken broth on 350, about 30 min and set aside.
- 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.
- Dice chicken and mix 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. Remove from heat and stir in Monterey Jack cheese so that it melts.
- Spoon mixture into each tortilla and roll. Brush the inner edges with whisked egg.
- Cover with plastic, and place in the freezer at least 4 hours.
- In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas on 375 for about ten minutes each, or until dark golden brown.
- Drain..
The egg rolls are best served with this avocado ranch dipping sauce. Boom. Just like the rolls, make it before and save it in the fridge.
Avocado Ranch Recipe
1 fresh avocado
1/2 cup sour cream
1/2 cup mayo
1 tbsp buttermilk
3 tsp white vinegar
1/4 tsp salt
1/4 tsp dried parsley
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp Badia all purpose seasoning
1/8 tsp dried dill weed
1/8 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
dash of cayenne
hot sauce to taste
Be sure to visit our other fusion recipes including Nicaraguan Jalapeno Cream Sauce.
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