Mexican Egg Rolls with Spicy Guacamole Dipping Sauce
2 Tbsp vegetable oil, plus additional oil for dee-fat frying
1 1/2 lbs chicken breast, trimmed of fat & finely chopped (1/2-inch square pieces)
2 1/2 cups chopped onions
1 to 2 Tbsp prepared dry chile mix, to taste
1 cup canned black beans, well drained
4 oz (1 small can) chopped green chiles
1 cup grated Cheddar cheese
1 cup grated Monterey Jack cheese
1/2 cup finely chopped cilantro
1/2 jalapeno chile, seeded and finely chopped
3 Tbsp of picante sauce
1 tsp salt
1 lb egg-roll wrappers (16 in a package)
In a wide frying pan, heat the 2 Tbsp oil over medium-high heat until hot but not smoking. Add the chicken and onions, stir well, then add the chile powder and stir again. Stir for several minutes, until the onions turn translucent and the chicken in just cooked. Remove the pan from the heat, and add the beans, chiles, cheeses,
cilantro, jalapeno, picante sauce, and salt, and set aside. On a very lightly floured surface, place 1 egg-roll wrapper at a time and, following the directions on the wrapper package, roll 1/4 cup of the filling into each egg roll. Complete the 16.
In a wide frying pan, pour vegetable oil to a depth of 1/2 inch. Heat to 370-F, then place no more than three egg rolls at a time into the oil and fry for 3 minutes per side, or until golden brown. Drain on paper towels. Serve with sauce.
Makes 16 egg rolls
Guacamole Dipping Sauce
1 avocado, peeled, seeded, and chopped juice of 1 lime
1 cup fat-free or regular sour cream
1/2 cup medium-hot picante sauce
1/3 cup finely chopped cilantro
1 Tbsp grated onion
1/2 very finely chopped jalapeno chile, whirled in a small blender or food processor
Either mash all ingredients together until well combined, or whirl in a food processor until smooth. Chill and serve with egg rolls.
From "Tough Cookie" by Diane Mott Davidson
2 Tbsp vegetable oil, plus additional oil for dee-fat frying
1 1/2 lbs chicken breast, trimmed of fat & finely chopped (1/2-inch square pieces)
2 1/2 cups chopped onions
1 to 2 Tbsp prepared dry chile mix, to taste
1 cup canned black beans, well drained
4 oz (1 small can) chopped green chiles
1 cup grated Cheddar cheese
1 cup grated Monterey Jack cheese
1/2 cup finely chopped cilantro
1/2 jalapeno chile, seeded and finely chopped
3 Tbsp of picante sauce
1 tsp salt
1 lb egg-roll wrappers (16 in a package)
In a wide frying pan, heat the 2 Tbsp oil over medium-high heat until hot but not smoking. Add the chicken and onions, stir well, then add the chile powder and stir again. Stir for several minutes, until the onions turn translucent and the chicken in just cooked. Remove the pan from the heat, and add the beans, chiles, cheeses,
cilantro, jalapeno, picante sauce, and salt, and set aside. On a very lightly floured surface, place 1 egg-roll wrapper at a time and, following the directions on the wrapper package, roll 1/4 cup of the filling into each egg roll. Complete the 16.
In a wide frying pan, pour vegetable oil to a depth of 1/2 inch. Heat to 370-F, then place no more than three egg rolls at a time into the oil and fry for 3 minutes per side, or until golden brown. Drain on paper towels. Serve with sauce.
Makes 16 egg rolls
Guacamole Dipping Sauce
1 avocado, peeled, seeded, and chopped juice of 1 lime
1 cup fat-free or regular sour cream
1/2 cup medium-hot picante sauce
1/3 cup finely chopped cilantro
1 Tbsp grated onion
1/2 very finely chopped jalapeno chile, whirled in a small blender or food processor
Either mash all ingredients together until well combined, or whirl in a food processor until smooth. Chill and serve with egg rolls.
From "Tough Cookie" by Diane Mott Davidson
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/51076-mexican-egg-rolls-spicy-guacamole-dipping-sauce.html
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