Ingredientes para Spinach And Chicken Southwestern Egg Rolls W Avocado Ranch Dip
- Chicken Breast Fillet
- 2 tablespoons butter
- 1/2 cup chopped green bell pepper
- Green Onions
- Garlic Clove
- 2 tablespoons finely minced red onion
- Frozen Corn
- Canned Black Beans
- Frozen Spinach
- Fresh Parsley
- Fresh Cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon garlic salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon white pepper
- Monterey Jack Cheese
- Flour Tortillas
- 1 ripe avocado
- Tomatoes
- 1/2 cup ranch dressing
- 1/4 cup sour cream
- 1 tablespoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic oil
- Dried Dill Weed
- 1/2 teaspoon garlic powder
- Freshly ground black pepper to taste
- Iceberg Lettuce
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Cómo preparar Spinach And Chicken Southwestern Egg Rolls W Avocado Ranch Dip
- Heat 2 tablespoons of butter in a medium-sized skillet over medium-high heat.
- Add 1/2 cup chopped green bell pepper, 2 cloves minced garlic, 1/4 cup chopped green onion, and 1/4 cup chopped red onion. Sauté for 2-3 minutes until tender.
- Add 1 1/2 cups diced cooked chicken to the skillet.
- Stir in 1 cup frozen corn, 1 (15-ounce) can black beans (rinsed and drained), 5 ounces fresh spinach, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon seasoned salt, 1/2 teaspoon garlic salt, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon white pepper.
- Cook for another 4-5 minutes, stirring frequently, until spinach wilts and is incorporated.
- Remove from heat and stir in 1 cup shredded cheddar cheese until melted.
- To warm tortillas, place 6 large flour tortillas in a microwave-safe ziploc bag with a damp paper towel. Microwave on high for 30-35 seconds or until warm and pliable.
- Spoon about 1/6 of the chicken mixture into the center of each tortilla.
- Fold in the sides of the tortilla, then tightly roll up from the bottom.
- Secure each egg roll with a toothpick.
- For the Avocado Ranch Dip: In a medium bowl, mash 1 ripe avocado with 1/4 cup finely diced tomato, 2 tablespoons finely minced red onion, 1/2 cup ranch dressing, 1/4 cup sour cream, 1/4 teaspoon seasoned salt, 1 tablespoon dried parsley, 1 teaspoon onion powder, 1 teaspoon garlic oil, 1 teaspoon dill weed, and 1/2 teaspoon garlic powder. Season with freshly ground black pepper to taste. Refrigerate until ready to serve.
- Heat 4-6 cups of oil to 350°F (175°C).
- Deep fry the egg rolls in batches for 3-5 minutes, or until golden brown and crispy.
- Remove egg rolls and place them on a paper towel-lined plate to drain excess oil.
- Slice each egg roll diagonally and arrange on a bed of lettuce. Top with Avocado Ranch Dip, and garnish with chopped tomato and red onion.
- (Optional) For make-ahead: Arrange assembled egg rolls on a plate, cover with plastic wrap, and freeze for at least 4 hours (overnight is best). Deep fry frozen egg rolls for 12-15 minutes, or until heated through and golden brown.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
19g
Fat
82g
Carbs
21g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Sauces Appetizers Condiments Etc Beans Poultry Vegetables American Southwestern United States Tex Mex Dinner Party Finger Food Chicken Deep Fry Spicy Comfort Food Black Beans Savory Sauces Meat Chicken Breasts Greens Spinach Taste Mood Presentation Served Hot Technique
