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Letting the juices of life (or food) drip from my chin!


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Southwest Egg Rolls YUMM!

Southwest Egg Rolls and Avocado Ranch Sauce

I love these wonderful egg rolls.  I don’t remember what website I first found it or I would give them credit.  I have made a few changes to the recipe.  I substituted roasted peppers from the jar for regular red peppers and increased the cheese from 8 oz.  This would be great at a party for a snack or to munch on while watching a game. (I was born without the “sports gene” so I do not grasp that activity!  But I love food so don’t hate me!)

Southwest Egg Rolls

Serves 6-8

For the Egg Rolls:

  • 2 c. chicken, cooked and cubed
  • 1 Tbsp.vegetable oil
  • 1/2 c. chopped roasted red bell peppers (jar)
  • 1/2 tsp. fresh garlic, chopped fine
  • 2 green onions, minced
  • 12 oz. can cooked kernel corn, drained
  • 12 oz. can cooked black beans, drained
  • 10 oz. bag frozen spinach, thawed and drained
  • 2 Tbsp. jalapeño peppers, drained, chopped fine
  • 1  taco seasoning envelope
  • 12 oz. shredded Monterey Jack cheese
  • 10-16  7”- flour tortillas

For the Sauce

  • 1 each ripe avocado, mashed
  • 1 each 8 oz. ranch dressing

For the Egg Rolls :
Heat the vegetable oil in a pan over medium high heat. Add the red pepper, onion and garlic and cook until tender. Add the cooked chicken, corn, black beans, spinach, Jalapeños and taco seasoning to the pan. Cook for another 4 minutes, stirring so that the spinach becomes mixed evenly into the rest of the ingredients. Remove the mixture from the heat and stir in the cheese until it is melted.

Wrap the tortillas in a moist cloth and microwave them on high for 1 minute or until they become hot and soft. Spoon about 1/2 cup of the mixture into the center of the tortilla. Dampen the edges of the tortilla slightly so that it will seal well, then fold in the ends and roll the tortilla up tightly. Secure the ends with a toothpick. Repeat the procedure with the remaining ingredients.

Heat 6 cups of vegetable oil in a deep soup pot to 375. This takes about 5 minutes over high heat if you do not have a thermometer. Lower the egg rolls a few at a time and deep-fry them until they are golden brown on the outside. Remove them with a slotted spoon and drain them on paper towels.

To serve, slice each egg roll diagonally in half and serve on a plate around a pool of the avocado sauce.

For the Sauce:
Prepare the avocado ranch sauce by mixing the two ingredients together in a small bowl or with an immersion blender.

Printable Recipe

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Happy Birthday David Breakfast

My husband had his birthday last week.  Today it is Birthday Observed.

It started with my egg skillet breakfast that was inspired by another picture on foodgawker.  I made my own changes.

Egg Skillet Breakfast

Serves 5

  • 4 cups Hash brown potatoes, browned in oil (about 10 minutes)
  • salt to taste
  • pepper to taste
  • 1/4 cup chopped onions
  • 1/2 package bacon cut into strips
  • 2 roma tomatoes, diced
  • 1 Haas Avocado, diced
  • 1/2 cup Colby/Jack cheese, shredded
  • 1-2 eggs per serving

Preheat the oven to 350 F.

I prepared the hash brown potatoes in a non stick skillet over high, turning occasionally.  This process took about 10 minutes.  Depending on your taste it may take longer or shorter. Season them with salt and pepper.  When they are golden brown scoop them into a bowl and set aside.  Use the same skillet to cook up the Onion and bacon pieces over medium heat until they are crisp.  Remove the bacon and onion with a slotted spoon and let them drain on a few paper towels.  Wipe out the skillet with a paper towel and put the chopped tomatoes in to just cook a minute or two.

Spray a ramekin or cast iron skillet with cooking spray.  Layer the bottom with some hash browns.  Just enough to cover the bottom.  Top with bacon and onion, tomatoes, diced avocado, sprinkle with Colby Jack Cheese.  Crack and egg and put on top (you might want to make a little well so the egg does not decide to go to the side).

Place ramekins on a cookie sheet and put in preheated oven.  Bake for 15-20 minutes to desired doneness.  The egg white should be cooked but the yolk still a little runny.  Season with salt and pepper.  Serve. Warn the little ones that the dish is hot.

My husband said it was worthy of a Birthday Breakfast.  That is all I needed to know!

Printable Recipe

Onions, chopped, bacon, sliced

Browned Hash Brown Potatoes

Cast Iron mini skillet with Hash Browns

Top with cooked bacon and onion

Top With Tomatoes

Top With Avocado

Sprinkle with Cheese

Top With Eggs

While the Eggs bake watch my son’s toys joust

Now that is a picture of a satisfied customer.