Thursday, February 13, 2014
Southwest Chicken Eggrolls
Made these for the Super Bowl! Yum!!
Ingredients:
- 1 lb of prepared Mexican Chicken (Recipe below.)
- 1/2 Cup Defrosted frozen corn.
- 1/2 Cup Drained canned black beans
- 1/2 Cup Salsa
- 1/2 Cup shredded cheddar cheese.
- 12 Egg Roll Wrappers
- 1 Quart of Vegetable Oil
1. Combine prepared chicken, corn, beans, salsa, and cheese in a large bowl.
2. Assemble egg rolls. You do this by placing a few tablespoons of filling on the egg roll wrapper and folding/rolling it up like a burrito. Seal the end by brushing a bit of water on the final edge.
3. Heat oil over high heat in a large stock pot. Test the oil (CAREFULLY with tongs!!) with a scrap of egg roll wrapper. When bubbles form around the wrapper, the oil is ready. Turn temperature down to medium-high. Put the egg rolls in three at a time, turning occasionally. Once they turn golden brown, pull them out and rest them on a paper towel to drain.
4. I like to serve them with a dipping sauce of equal parts ranch dressing and salsa. Yum!!
Mexican Chicken:
1. Butterfly your chicken breasts so they are nice and thin. Season them with salt and and taco seasoning. Rub the seasoning into the chicken breast.
2. Heat the olive oil in the skillet over medium/high head and add the chicken. Cook until browned, three or four minutes per side. Once the chicken has been browned, add the water to the pan and cover. Cook until the chicken is fully cooked, approximately 10-15 minutes, adding more water if needed.
3. Remove the chicken from the pan and dice.
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These look great! I'm sure that you could leave the corn out for those of us who are non-corn-friendly... :)
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