Wednesday, May 13, 2009

Southwestern egg rolls

this is another recipe i tried recently that was really good. i adapted it a little from the original. we used leftover steak in place of the chicken but i would like to try it with chicken sometime too.

Southwestern Egg Rolls

•3 cups grilled steak, cubed
•2 tablespoons red bell pepper, minced
•2 tablespoons green onion, minced
•1/2 cup frozen corn
•1/4 cup canned black beans, drained and rinsed (opt.)
•2 tablespoons diced jalepenos
•1-2 tablespoon cilantro, minced
•1/2 teaspoon cumin
•1/2 teaspoon chili powder
•1/4 teaspoon salt
•dash of cayenne
•3/4 cup Monterey Jack cheese, shredded
•5 8" flour tortillas

Heat 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
Mix steak into the pan with onion and red pepper. Mix in corn, black beans, cilantro, jalapeno peppers, 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.

Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.

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 refrigerator. These are best if refrigerated for 24 hours.

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.


Fry each stuffed tortilla for about 2 minutes on each side, drain on a paper towel, then transfer to a baking sheet. Bake for 15 to 20 minutes or until heated through.

Avocado Ranch Dipping Sauce

•1/4 cup smashed, fresh avocado (about half of an avocado)
•1/4 cup mayonnaise
•1/4 cup sour cream
•1 tablespoon buttermilk
•1 1/2 teaspoons white vinegar
•1/8 teaspoon salt
•1/8 teaspoon dried parsley
•1/8 teaspoon onion powder
•dash dried dill weed
•dash garlic powder
•dash pepper

Smash avocado. Combine all ingredients and mix well. Keep refrigerated.

1 comment:

Mindy said...

Megan! I was so excited to find your blog....I haven't seen you forever! Your little girl is adorable!!

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