Southwestern Eggrolls with Avocado Ranch
Directions
- 1In a pan on medium heat with some olive oil, add one small yellow onion diced, one small red and green bell pepper, one jalapeno diced, and four cloves of minced garlic. Let this cook for about ten minutes.
- 2Add one drained 15 ounce can of black beans and one 16 ounce bag of frozen corn.
- 3Season with garlic powder, cumin, smoked paprika, salt and pepper.
- 4Once the corn is fully cooked, set it aside to cool.
- 5Get 12 ounces of chicken and season it the same as the vegetables.
- 6Grill the chicken until fully cooked, chop it up and add it to your veggies.
- 7Add a half cup of chopped cilantro.
- 8Fold in 16 ounces of shredded Monterey Jack and pepper jack cheese.
- 9Add a generous amount of the mixture to the lower end of an 8 inch flour tortilla, roll it up and seal it with a toothpick.
- 10Deep fry on medium heat until golden brown and let them rest on a cooling rack or a paper towel.
- 11Remove the toothpicks, cut them diagonally and serve with avocado ranch.
Ingredients
- 1 small yellow onion
- 1 small red bell pepper
- 1 small green bell pepper
- 1 jalapeno
- 4 garlic cloves
- 1 15 ounce can black beans
- 1 16 ounce bag frozen corn
- 0 garlic powder
- 0 cumin
- 0 smoked paprika
- 0 salt
- 0 pepper
- 12 ounces chicken
- 0 olive oil
- 0.5 cup cilantro
- 16 ounces monterey jack and pepper jack cheese
- 1 8 inch flour tortilla
- 0 Avocado Ranch
Equipment
panknifecutting boardgarlic pressgrilllarge bowl8 inch flour tortillatoothpickdeep fryercooling rack or paper towel
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