These Tex Mex Eggrolls are slimy, spicey and delicious. Flour tortillas filled with chicken, spinach, corn and beans make it a long time, Nail Travels favorite. Prepare them the day before the party and freeze em until it’s time to get it on. Drop them in the grease for about ten eight minutes and you’re talking disco. You’ve never had it so good.
This recipe originated from a Chili’s copycat recipe and has evolved into what you see before you. Extra vegetables, cheese and spices make this work a little better than the original. Have you ever gotten into copycat recipes? Figure it out because the day is yours. It’s how I learned to make eggrolls, shrimp spedino, Hardee’s biscuits, and more. There’s nothing better than taking one of your favorite restaurant recipes and crushing it at home.
- 2 tablespoons vegetable oil
- 1 small chicken
- 1 minced onion
- 1 minced red bell pepper
- 1 tablespoon hot sauce
- ½ cup frozen corn kernels
- ½ cup black beans, rinsed and drained
- ½ tablespoons frozen chopped spinach
- 2 diced jalapeno peppers
- 1 tablespoon minced fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground cayenne pepper
- ¾ cup shredded Monterrey Jack cheese
- 10 (6 inch) flour tortillas
- 1 quart oil for deep frying
- Boil chicken with salt or chicken broth on 350, about 30 min and set aside.
- 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.
- 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.
- Spoon mixture into each tortilla and roll. Brush the inner edges with whisked egg.
- Cover with plastic, and place in the freezer at least 4 hours.
- In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas on 375 for about ten minutes each, or until dark golden brown.
The eggrolls are best served with this avocado ranch dipping sauce. Boom. Just like the rolls, make it before and save it in the fridge.
1 fresh avocado
1/2 cup sour cream
1/2 cup mayo
1 tbsp buttermilk
3 tsp white vinegar
1/4 tsp salt
1/4 tsp dried parsley
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp Badia all purpose seasoning
1/8 tsp dried dill weed
1/8 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
dash of cayenne
hot sauce to taste
— Jason Nail (@NailTravels) July 5, 2016