Baked Southwestern Egg Rolls with Avocado Lime Ranch Dipping Sauce
Baked Southwestern Egg Rolls with Avocado Lime Ranch Dipping Sauce
3rd Ribbon $100
Ingredients
Chicken Marinade
- 2 Cups Water
- Salt & Pepper
- ¼ Tsp. Freshly grounded black pepper
- ¼ Tsp. Onion powder
- ¼ Tsp. Garlic powder
- ¼ Tsp. Paprika
For the eggrolls
- 1 Chicken breast fillet Boneless & skinless
- Nonstick cooking spray
- 1 Tsp. Olive oil Extra virgin
- ¼ Cup Pimentos Diced
- 2 Tbsp. Green onion Minced
- ⅔ Cup Fiesta corn Canned
- ½ Cup Black beans Canned, Rinsed & Drained
- ¼ Cup Frozen chopped spinach Thawed & Drained
- 1 Tbsp. Parsley Minced & Fresh
- 1 Tsp. Cumin
- 1 Tsp. Chili powder
- ½ Tsp. Salt
- Dash Cayenne pepper
- 8 Ounces Pimento cheese Musten & Crutchfield
- 10 Soft taco flour tortillas
The dipping sauce
- 1 Large Avocado Halved & Fresh
- ½ Cup Mayonnaise
- ½ Cup Sour cream
- 2 Tbsp. Buttermilk
- Zest One lime Small
- 1 Tbsp. Lime juice Freshly squeezed
- ¼ Tsp. Salt
- ¼ Tsp. Parsley Dried
- ¼ Tsp. Onion powder
- ⅛ Tsp. Dill weed Dried
- ⅛ Tsp. Garlic powder
- ⅛ Tsp. Ground black pepper Fresh
Instructions
- Combine marinade ingredients in a medium bowl or large Ziploc bag.
- Pierce chicken breast thoroughly with a fork and place chicken in marinade mixture. marinate overnight in the refrigerator.
- Preheat grill, pan or tabletop grill to medium/high heat.
- Spray grill pan or tabletop grill with nonstick cooking spray and grill chicken breast until done, salt and pepper the chicken as it cooks.
- Preheat olive oil in a skillet on medium/high, add red pepper along with green onion and sauté until tender.
- Dice cooked chicken into tiny cubes and add to the pan add corn, black beans, spinach, parsley, cumin, chili powder, salt and cayenne pepper to the pan.
- Cook for 4 minutes stirring well and then remove from pan and add pimento cheese stirring until the cheese melts.
- Spoon 3 heaping tbsps. of the mixture you just made into the center of a tortilla.
- Tightly roll the sides over the mixture, fold the sides under, and then secure ends with a toothpick. Place rolled tortilla in a 9x13 casserole dish sprayed with nonstick cooking spray.
- Repeat with remaining ingredients until all tortillas have been used. cover with plastic wrap (Can stack tortillas if needed) and chill for two hours or overnight.
- Add all ingredients for dipping sauce in a blender or food processor, blend, cover, and chill.
- When ready to cook eggrolls, preheat oven to 425° line a large baking sheet with parchment paper and place eggrolls on baking sheet (They can touch each other if making several).
- Spray the top of the eggrolls with butter flavored nonstick cooking spray and bake for 9 minutes.
- After cooking for the first 9 minutes remove pan from the oven, flip eggrolls with tongs, remove toothpicks.
- Spray the other side with butter flavored nonstick cooking spray and bake for another 8-10 minutes or until brown and crispy.
- Let eggrolls cool for a few minutes after removing from the oven. Slice diagonally and serve with the dipping sauce.
- Yields 20 halves. Serves 8-12 as an appetizer or 5 as an entree. Enjoy!!