You may also like
Categories:
egg roll chicken breast fillet corn black beans cumin chili pwd salt cayenne pepper cheese flour tortillas Dipping Sauce smashed avocado mayo sour cream white vinegar salt parsley onion dill weed garlic pepper
Viewed: 8 - Published at: 7 years agoIngredients
- Egg Roll:
- 1 chicken breast fillet, cooked
- 1 T veg. oil
- 2 T minced red bell pepper
- 2 T minced green onion
- 1/3 C frozen corn
- 1/4 C black beans, drained and rinsed
- 2 T frozen spinach, thawed and drained
- 2 T diced jalapeno peppers
- 1/2 T minced parsley
- 1/2 tsp cumin
- 1/2 tsp chili pwd
- 1/4 tsp salt
- 1 dash cayenne pepper
- 3/4 C Jack cheese, grated
- 5 seven inch flour tortillas
- Dipping Sauce:
- 1/4 C smashed avocado
- 1/4 C mayo
- 1/4 C sour cream
- 1 T buttermilk
- 1 1/2 tsp white vinegar
- 1/8 tsp salt
- 1/8 tsp dried parsley
- 1/8 tsp onion pwd
- 1 dash dried dill weed
- 1 dash garlic pwd
- 1 dash pepper
Method
- Cook pepper and onion in skillet with 1 T oil until tender. Add chicken, corn, beans, spinach, peppers, parsley, cumin, chili pwd., salt and cayenne pepper to pan. Cook 4 minutes. Stir in spinach until broken apart. Remove from heat and add cheese. Stir until cheese is melted.
- Heat tortillas in microwave until warm. Spoon 1/5 bean mixture into center of tortilla. Fold ends and roll tortilla tightly and secure with toothpick. Repeat for all tortillas. Wrap in plastic wrap and freeze for at least 4 hours. (overnight is best)
- While eggrolls freeze prepare dipping sauce by combining all ingred. in a bowl and chill.
- When ready to fry heat enough oil to cover tortilla to 375 degrees. Deep fry tortilla for 5 or 6 min. and remove to paper towels.
- Slice each eggroll diagonally and arrange on plate around dipping sauce bowl.
- Can garnish with chpd tomatoes and onions
