Tuesday, February 12, 2008

Southwest Eggrolls

I have no idea where this recipe came from. It ended up in a pile of recipes that I gave to a friend--who later mentioned she was making MY "Southwest Eggrolls" recipe. Well, it definitely isn't MINE. I must have gotten it from someone, printed it off with the intention of making them, but never did until my friend Juli made them first and I realized just how good they are. So if you are the original sender of this recipe...please let me know so that I can give credit where credit is definitely due. These are GREAT!

Southwest Eggrolls

1 chicken breast
1 T. vegetable oil
2 T. minced red 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. canned jalapeno peppers, diced
1/2 T. fresh parsley, minced
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. salt
dash cayenne pepper
3/4 c. monterey jack cheese, shredded
Five 7-inch flour tortillas

Cook chicken with your method of choice, dice/shred it and let it cool.
In vegetable oil, saute red pepper and onion for a couple of minutes. Add the corn, black beans, spinach, jalapenos, chicken and spices. Cook for 4 minutes, making sure that spinach separates ans is incorporated well.
Remove from pan and add cheese, stirring until cheese is melted.
Warm tortillas in microwave. Spoon about 1/5 of mixture onto the center of the tortilla, fold ends in and roll. Secure with toothpick if needed.
OPTION #1: Put on plate, wrap and freeze for at least 4 hours, overnight, or longer. When ready to serve, heat 4-6 c. of oil to 375 degrees. Fry eggroll for 7-10 minutes on each side. Slice diagonally and serve with "Avacado-Ranch dipping sauce."
OPTION #2: Put fresh eggrolls on a baking stone dusted with cornmeal. Bake at 400 degrees for 30 minutes, turning once or twice. They should be golden brown. (this is what I did)

**This recipe would be more than easy to double or triple and just freeze the extra eggrolls for another dinner. The recipe calls for such wierd amounts that it almost makes it easier to double/triple and just use a whole can of something***

Avacado-Ranch Dipping Sauce
1/4 c. fresh avacado, smashed (about 1/2 an avacado)
1/4 c. mayonnaise
1/4 c. sour cream
1 T. buttermilk
1 1/2 tsp. white vinegar
1/8 tsp. salt, dried parsley, onion powder

dash of dried dill weed, garlic powder, pepper

Combine all ingredients & refrigerate.
Serve with eggrolls and garnish with chopped tomato and onion.