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Blackened Chicken Egg Rolls |
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A crunchy flour tortilla stuffed with spicy chicken, black beans, corn, peppers, onion, cilantro and cheese. Serve this over dirty rice with a side of avocado ranch for a fantastic appetizer or entree. I use Zatarain's Dirty Rice made with chorizo and I add some diced yellow onion and red pepper. Avocado ranch is made by mixing equal parts ranch dressing and diced avocado. Enjoy! |
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| Ingredients: |
1 large chicken breast, boneless and skinless
2 tbl. minced onion
2 tbl. red pepper, finely chopped
1 tbl. jalapeño pepper, finely chopped
1 tsp. minced garlic
¼ cup corn
½ cup black beans, canned with sauce
½ cup sharp cheddar cheese, shredded
½ cup Monterey jack cheese, shredded
10-inch flour tortillas
oil |
| For blackening seasoning: |
1 tsp. Italian seasoning
1 tsp. cajun seasoning
½ tsp. cayenne pepper
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. black pepper
1 tsp. paprika |
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Instructions: |
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Dice the chicken into very small pieces. Season with blackening seasoning. Cook chicken in 1 tbl. oil until no longer pink.
Add onion, red pepper, jalapeño pepper, and garlic. Cook over medium heat in 1 tbl. oil until onion becomes soft. Add corn and black beans. Stir and cook about a minute.
Remove from heat and stir in cheeses.
Using soft, flexible tortilla shells, place about ¼ cup of the mixture just off the center of the tortilla in a line about 3 inches long. Fold the closest side over the mixture. Then fold the two sides over the first fold and roll tortilla to complete the egg roll. Make sure the mixture is fully covered and the tortilla shell has not torn. Tortillas can be softened by heating each in the microwave for about 10 seconds.
Fry each egg roll in a deep fryer until golden brown. Drain excess oil on paper towels. After egg rolls have cooled slightly, slice in half. Serve with avocado ranch dipping sauce over dirty rice. |
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Serves: 3-4 |
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