Southwest Egg Rolls




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Ingredients:
21 eggroll wrappers
1 teaspoon olive oil
1/2 cup sweet onion
1 pound cooked chicken
5 cloves minced garlic
1 cup chipped red bell pepper
1 small jalapeno chiles, minced
1 can black beans, drained
1 can corn, drained
1 cup cooked rice
1 (10 1/2-ounce) can roted
1 juice from 1/2 lime
1 teaspoon cumin
1 teaspoon chili powder
1 cup mashed avocado
1 1/2 cups cheese
1 avocado
1/2 cup sour cream
1 cup mayonnaise
1/2 cup milk
1 packet dry ranch dressing mix
1 small jalapeno pepper
1/2 cup cilantro
3 cloves garlic
1 juice from 1/2 lime


Directions:
Saute onion and peppers in oil.
When tender add chicken and garlic and saute a couple of more minutes.
Add beans, corn, rice, and tomatoes and seasonings and simmer for 2 minutes.
Remove from heat and add avocados and cheese.
Put 2 T. filling in each wrapper and wrap up like eggroll securing with a toothpick.
Deep fry until golden brown.
Serve with avocado dip.
For the dip put last 8 ingredients into a blender and blend.



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