Tuesday, March 24, 2009

Southwestern Chicken Eggrolls

Making these made Brian and me both say, "I'm so happy!" Then we ate them and we were so happy again. You can do it!

2 - 3 chicken breasts, cooked and cubed or shredded
2 T. red bell pepper, minced
2 T. green onion, minced
1/2 c. frozen corn
1/4 cup canned black beans, drained and rinsed
2 T. frozen spinach, thawed and drained (we didn't do this because I forgot to thaw it and, oh yeah, I hate frozen spinach)
2 T. diced jalepenos (less if you don't want to be "lit" up)
1/2 T. parsley, minced (what? didn't do that either)
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. salt
Dash of cayenne
3/4 c. Monterey Jack cheese, shredded (we used Colby Jack - just as good)
5 8" UNCOOKED flour tortillas (I found them at Costco)

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Stir in green onion and red pepper. Cook and stir for about 5 minutes.
Mix chicken into the pan with onion and red pepper. Combine the rest of the ingredients, except the cheese, in a bowl. Add all of them to the skillet with the chicken, onion, and red pepper. Stir and cook for about 5 minutes. Take skillet off the heat and sprinkle the cheese on top of it. Set it aside to let the cheese melt.
Spoon the chicken mixture onto uncooked tortillas. Tuck the sides in and roll the tortilla up.
Pour about 3/4 of an inch of vegetable oil into a skillet and heat on medium high for a few minutes. (Brian and I were both ready with baking soda since we have a history of starting fires when deep frying. Yes, we were children at the time, but still.) Transfer the filled tortillas to the hot oil (use tongs or something). It took less than a minute to brown one side, so you'll have to stand there and watch them. Turn the rolls over when they have browned on one side.
Drain the egg rolls on a plate lined with paper towels once they're cooked.

Serve with Avocado Ranch Dip:

16 oz. sour cream
1 envelope Ranch Dip Mix
1 avocado, peeled, cut and mashed with a fork
1 tsp. lemon juice

Mix together and serve with Southwestern Chicken Eggrolls or just tortilla chips. Or eat it with a spoon. Whatever.

5 comments:

melissa said...

Wow, these look good! Thanks for the step-by-step pictures, too. Most helpful.

Heather said...

Wowee, This is very exciting considering I am addicted to the Southwestern egg rolls from Chili's and maybe I can now make them whenever I want!!

You Lee girls are all amazing!

allyn said...

ohman! these look soooo good. love the tutorial

melissa said...

We just had a fiesta at Nicole's last night and she made these for all of us. YUM! We ate them up so fast we forgot to save some for Rob and Claire. When we got home, Jeff said I had to get the recipe.

Katy said...

I'm totally doing these for dinner tomorrow! Looks D-lishus. (Evie drew me a picture of the temple with people in front of it with the word "stachoo" and an arrow to one of the people. Children's spelling makes me laugh so hard). I'm so glad to have a reason to use up the 3 bags of frozen spinach in my freezer. I keep forgetting that I already have some.