Southwest Egg Rolls With Fresh Guacamole |
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Prep Time: 0 Minutes Cook Time: 32 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Huge crowd pleaser Ingredients:
2 tablespoons vegetable oil |
1 tablespoon butter |
1 clove minced garlic |
1 skinless, boneless chicken breast half shredded |
2 tablespoons minced green onion |
1/2 red onion |
2 tablespoons julienned red bell pepper |
1/3 cup frozen corn kernels |
1/2 cup black beans, rinsed and drained |
2 tablespoons frozen chopped spinach, thawed and drained |
2 tablespoons diced jalapeno peppers or hatch green chilis |
1/2 tablespoon minced fresh cilantro |
1/4 teaspoon ground cumin |
1/2 teaspoon chili powder |
1/3 teaspoon salt |
1 pinch ground cayenne pepper |
3/4 cup shredded monterey jack cheese |
5 (6 inch) flour tortillas |
1 quart oil for deep frying |
Directions:
1. Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
2. Heat remaining 1 tablespoon vegetable oi, butterl in a medium saucepan over medium heat. Stir in green and red onion, garlic and red pepper. Cook and stir until onions are translucent or carmelized.
3. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, cilantro, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
5. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
6. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until light golden brown.
7. Drain on paper towels before serving.
8. Fresh Guacamole:
9. 1 avocado - peeled, pitted, and diced
10. 1 roma (plum) tomato, diced
11. 1/2 red onion, diced
12. 1 serrano chile pepper, seeded and minced
13. 1/2 teaspoon kosher salt
14. 1/2 teaspoon ground black pepper
15. 1/2 teaspoon garlic powder
16. 1 teaspoon Worcestershire sauce
17. 3 drops hot sauce
18. 6 cilantro leaves, minced
19. 1 tablespoon fresh lime juice
20. Combine the avocado, tomato, onion, serrano chile, salt, pepper, garlic powder, Worcestershire sauce, hot sauce, and cilantro leaves in a bowl and mix. Pour lime juice over the top of the guacamole. Serve immediately. To store for later use, place avocado pit in the bowl with the guacamole and then cover with plastic wrap, pressing the wrap down to the surface of the guacamole and store in refrigerator.
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