1 skinless, boneless chicken breast half
2 T minced green onion
2 T minced red bell pepper
1/3 c frozen corn kernels
1/4 c black beans
2 T diced jalapeno peppers
1/2 T parsley
1/2 t ground cumin
1/2 t chili powder
1/3 t salt
1 pinch ground cayenne pepper
3/4 c shredded cheese
20 egg roll wrappers
oil for frying + 2 T oil
ranch/avocado sauce
1 egg, beaten
Cook chicken in 1 T vegetable oil and remove from heat. Heat remaining 1 T oil, stir in green onions and red pepper, cook 5 minutes. Dice chicken and mix back in pan. Add corn, beans, jalapenos, parsley and spices. Cook and stir 5 minutes. Remove from heat and stir in cheese. Use 2 heaping T of filling for each roll. Moisten, fold and seal with egg. Fry until golden brown, drain on paper towels, and serve with dipping sauce.
2 T minced green onion
2 T minced red bell pepper
1/3 c frozen corn kernels
1/4 c black beans
2 T diced jalapeno peppers
1/2 T parsley
1/2 t ground cumin
1/2 t chili powder
1/3 t salt
1 pinch ground cayenne pepper
3/4 c shredded cheese
20 egg roll wrappers
oil for frying + 2 T oil
ranch/avocado sauce
1 egg, beaten
Cook chicken in 1 T vegetable oil and remove from heat. Heat remaining 1 T oil, stir in green onions and red pepper, cook 5 minutes. Dice chicken and mix back in pan. Add corn, beans, jalapenos, parsley and spices. Cook and stir 5 minutes. Remove from heat and stir in cheese. Use 2 heaping T of filling for each roll. Moisten, fold and seal with egg. Fry until golden brown, drain on paper towels, and serve with dipping sauce.
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