10 mexican chicken egg rolls Recipes

grilled boneless skinless chicken breasts (i marinade mine in 1 tsp oil, 2 cloves garlic, 1 tsp cumin, and the juice of 1 lime), monterey jack cheese or 2 cups mexican blend cheese, shredded, drained black beans, frozen sweet corn (unthawed and drained of liquid), chopped sweet red pepper, diced green onions, minced fresh garlic cloves, salt, pepper, chili powder, cumin (can put 1/2 tsp more if desired), egg roll wraps, oil (for frying )

shredded cooked chicken, shredded mexican cheese blend, frozen corn, thawed, canned black beans, rinsed and drained, green onions, chopped, minced fresh cilantro, salt, ground cumin, grated lime peel, cayenne pepper, egg roll wrappers, oil for deep-fat frying, ranch salad dressing, ripe avocado, peeled and mashed, minced fresh cilantro, grated lime peel

chicken , beef or 4 (4 oz) pork cutlets, salt & freshly ground black pepper, all-purpose flour , for dredging, plain breadcrumbs , for dredging, eggs, beaten, vegetable oil , for shallow frying, bolillo rolls or 4 telera rolls or 4 french bread, lettuce leaves (optional), tomato, avocado, white onions, pickled jalapeno peppers, lime wedges, for garnish, canned chipotle chiles in adobo or 1/2 tsp hot sauce, fresh lime juice, mayonnaise, salt & freshly ground black pepper

fresh flour tortillas (seven inch-usually 10 come in a package), avocado, mashed (about 1 cup), key lime juice, ranch dressing mix, light sour cream, nonfat milk, cooked boneless skinless chicken breasts, finely diced (if you re pressed for time,1 10 oz package of perdue short cuts carved chicken breast is perfect), jalapeno jack cheese (1 8 oz block shredded-if your store has reduced fat that s even better), frozen chopped spinach, thawed and squeezed dry or 3 cups chopped fresh spinach, canned black beans, rinsed and drained, canned mexican-style corn, drained (such as del monte whole kernel fiesta corn,seasoned with red and green peppers), cayenne pepper, minced fresh parsley, cumin, chili powder, green onions, thinly sliced

cornmeal, divided, cubed cooked chicken, shredded cheddar cheese, sliced ripe olives, sour cream, chopped green chilies, drained, chopped onion, tubes (8 oz each) refrigerated crescent rolls, egg white, water, salsa

cooked chicken thigh meat, chopped, sour cream, shredded mexican cheese blend (recommended : kraft or sargento), diced green chiles, chopped fresh cilantro leaves, ground cumin, egg roll wrappers, honey, chopped pickled jalapenos, cider vinegar

boneless/skinless chicken breast, shredded cheese (we use cheddar), chopped onion, salsa, cumin, butter ( i see no reason margarine would not work), won ton wrappers (this recipe calls for the smaller wraps, but if you want to use larger egg roll wraps that would work too)

sazon seasoning blend, all-purpose flour, plus more for rolling, butter, cut into pieces and frozen, salt, chicken thighs and legs, fresh thyme, garlic , 4 smashed the other 2 thinly sliced, salt, butter, olive oil, serrano pepper, seeded and chopped, sazon seasoning blend, ground cumin, freshly ground black pepper, frozen peas , corn, onion, red pepper and black bean blend, all-purpose flour, milk, mexican crema, egg