Southwest Egg Rolls
Save this recipe for the easiest and the tastiest mex tex egg rolls ever. The inside is filled with juicy flavorful chicken, cheese, sweet corn and plump black beans. Fried till perfectly crispy and dunked in a delicious spicy creamy avocado sauce.
This makes for the perfect appetizer for any occasion. Trust me you won’t be disappointed.
Chicken:
- 1 1/2 lb chicken breast
- 1 tsp salt, pepper, tonys, cumin,
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1 tbsp oil
Seasoning:
- 1 tsp tonys
- 1 tsp salt, pepper, chili powder, sugar
- 1/2 tsp onion powder, garlic powder
Vegetables:
- 1 bell pepper
- 1/4 cup onion
- 4 garlic cloves
- 1 jalapeno
- 3 stalks of green onion
- 1 can of corn
- 1 can of black beans
Additional ingredients:
- Pepper Jack
- Egg roll wrappers
- Olive oil
- Salted butter
Avocado ranch:
- 1 jalapeño
- 1 avocado
- 1/4 cup cilantro
- 1 cup Ranch
- 1/2 tsp salt & onion powder
Instructions:
1. Cut chicken into small pieces, season & Set aside.
2. Prep veggies. Mince garlic, dice bell peppers, jalapeño, & onions.
3. In a large skillet add butter, olive oil & cook chicken on high heat. Cook for 3-5 min or until it reaches 165°F. Shred when cooled down.
4. In the same pan add butter & cook veggies. Season with a tsp of seasonings, & cook for 1-2 mins. Add
5. corn, black beans, chicken, seasonings and fold everything together. Then mix in green onions.
6. Make sauce by blending everything together.
7. Heat oil to 350°F.
8. To roll, add about 1 1/2 tbsp of the filling along with some cheese at the bottom corner. Pull it over and tuck everything towards you, fold together the two sides and roll. Seal the edges with some water and corn starch. You can also seal the outside to ensure it doesn’t open up.
9. Fry for 3-5 mins or until golden brown. Cut diagonally and top with cojita cheese, cilantro, and more green onions. Serve with sauce & ENJOY!
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