Jumping on the Internet Potluck Train
Wheeeee! We all know that I love to cook and love to eat. So, when Sarah at No Whey, Mama wants to have an Internet potluck, I'm there!
I made these last night and served with fresh guacamole and sour cream. OH YUM! I know it isn't lactose-free but it is sooooooo good. I bet you could sub out the cheese for some salsa or some other "wet" ingredient and just not serve it with sour cream. I'm not sure if tortillas are dairy free or not. Crap, I suck at dairy-free. I take our allergy-free household for granted sometimes.
Anyways, the recipe:
Southwestern Egg Rolls (from All Recipes)
INGREDIENTS:
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 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 oil in a medium saucepan
over medium heat. Stir in green onion and red pepper. Cook and stir 5
minutes, until tender.
3. Dice chicken and mix into the pan with onion and red pepper. Mix
in corn, black beans, spinach, jalapeno peppers, parsley, 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 dark golden brown. Drain on paper towels before serving.
INGREDIENTS:
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 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 oil in a medium saucepan
over medium heat. Stir in green onion and red pepper. Cook and stir 5
minutes, until tender.
3. Dice chicken and mix into the pan with onion and red pepper. Mix
in corn, black beans, spinach, jalapeno peppers, parsley, 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 dark golden brown. Drain on paper towels before serving.
We have one leftover...I'm off to eat it now. Typing this made my salivate.
3 comments:
Thanks for the recipe! You rock!
Ooh! Those sound great! I'll add your recipe to the list, along with some dairy-free suggestions.
Hi Shannon, I'm Lucy May's Mum. (My husband Neil contacted you recently!) Finally had chance to sit down and look at your blog. Just wanted to say that it is brilliant and I will definitley be reading it again.
Dawn x
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