.southwest eggrolls.

I *love* southwest eggrolls! If it's on a menu somewhere, we will order it. I have made these for years and they are always a HIT at parties. When I do make them, I usually double the recipe and freeze what I won't use so we can pop them out whenever we're having a craving.

Whether you use them for a meal or party appetizer, these will be a hit in your home, I guarantee!


Finely dice 2 Tbsp red bell pepper.


Finely chop 2 Tbsp green onion.


Take out the seeds and pith of one jalapeno pepper. Finely dice.


In a bowl, put 1/2 tsp cumin, 1/2 tsp chili powder, and 1/2 tsp salt.


You're also going to need 1/3 cup black beans, drained and rinsed, 1/3 cup frozen corn, and 1/4 cup frozen spinach, thawed, drained, and squeezed to remove water.


Cook and finely chop up 1 chicken breast.


And grate 1 cup cheese. I use half cheddar, half monterey jack.


Heat 1 Tbsp oil in a skillet. Add the peppers and onion to the pan and sautee for a couple minutes. You want the peppers to be a little soft.


Add the chicken.


Add the corn, beans, and spinach. Cook this until the spinach is completely broken down and evenly dispersed in the pan.


Add the spices and mix well.


Finally, add the cheese. Remove the pan from the heat and stir the cheese in. It will melt and coat everything.


This is what it will look like once everything has been added. Now we're reading to make the eggrolls.


Now you can use fajita sized tortillas or snack sized. If you use fajita size, you'll get 10 eggrolls out of this recipe. If you use the snack size, you'll get 5, maybe 6. Put a tablespoon full of the filling in the center of the tortilla.


Fold the outside edges in and roll up. Tack closed with a toothpick.


Repeat until all the filling has been used up.

At this stage, you can freeze them.

You want them to firm up a little before frying otherwise the centers will ooze out. I put the eggrolls on a plate and covered with a towel and put in the fridge for about an hour.


Heat oil in a skillet, wok, or whatever to 370*. Carefully lower your eggrolls in, making sure not to overload the pan. Fry until all sides are nice and golden.


Remove from the oil and place on paper towels to catch any remaining oil.

If you are frying up frozen eggrolls, the centers will most likely still be frozen. Once they've been fried, pop in a 350* oven for about 20 minutes to make sure they're cooked through.

Remove the toothpicks, and slice in half on a diagonal. Serve warm with avocado dip (recipe below).


AVOCADO DIP

1/2 cup mayonnaise
1/2 cup buttermilk
1/2 tsp dill weed
1 clove garlic, crushed (you don't want minced... it'll be too garlicky)
a few shakes of Tabasco sauce
pinch salt
1 avocado mashed

Mix everything together and put in a bowl. Set in the fridge to chill.

**This dip can also be made with regular ranch dressing and mashed avocado mixed together.


Printable version:
http://docs.google.com/Doc?id=dg2vfjqm_103f4cr2zdd