Wednesday, January 18, 2012

South of the Border Egg Rolls

These egg rolls were fun to make. My son was thrown off when he bit into them, thinking the tortilla would be soft. You could use corn tortillas too. I froze have the filling because we only had 3 of us eating tonight. It will be great to have for a quick dinner when I need it.

2 T oil
2 boneless skinless chicken breasts*
2 cloves of garlic minced
2 tsp cumin
1 tsp chili powder
1 tsp salt
1/8 tsp cayenne pepper
2 jalapeno diced
1 sm. can diced green chili's
1 can of white corn drained
1 can black beans drained and rinsed
10-12 flour or corn tortillas (I did homemade)
2 T olive oil
1/2 C cooked grains *optional (You could leave out the chicken)
2 ripe avocados peeled and mashed
2 Roma tomatoes chopped up * optional
juice from 1/2 to 1 lime
1/4 tsp sea salt with iodine
1/8 tsp cumin
1/8 tsp chili powder

*You could just dip them in to salsa or taco sauce.

1. Heat oil in skillet. Cook chicken breasts in oil. Cutting it up as it cooks. While it is cooking add the spices, salt, peppers, and chili's. Put the lid on and turn down the heat. Cook till the chicken gets tender. Then shred the chicken. (If you have a Bosch it works great to put the chicken into the Bosch with the cookie paddles attached. It shreds up meat perfectly.) Return the chicken to the skillet.

2. Then stir in the corn and beans. Let it heat up all the way. Heat oven to 400.

3. Take mixture off the heat. Lay tortilla out flat and place a couple Tbsp. of filling in the middle and roll up tight. Continue with the rest of tortillas.

4. Place the tortillas on a cookie sheet. Leave space in between them. Brush the tops and sides with oil. Place in a preheated oven.

5. In the meantime mash up the avocados and the other seasonings to your taste preference. Fold in tomatoes if desired.

6. Take the egg rolls out of the oven when slightly golden and firm.

7. Dip them into the guacamole and enjoy!

*I think having brown rice instead of chicken would be wonderful too.

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