Texas Style Egg rolls

Purchase Texas Style Egg rolls

Texas Style Egg rolls :
PART 1:
1 CHICKEN BREAST FILLET
1 Tbsp VEGETABLE OIL
1 JAR Black Bean SALSA (16 OZ.)
1 CUP MONTERY JACK CHEESE, SHREDDED
TORTILLAS


BROWN CHICKEN BREAST IN SKILLET WITH VEGETABLE OIL UNTIL BROWN, THEN DICE INTO SMALL CUBES, ADD SALSA AND COOK FOR APPROXIMATELY 4 MINUTES. REMOVE MIXTURE FROM HEAT AND ADD CHEESE. STIR UNTIL THE CHEESE IS MELTED.

WRAP TORTILLAS IN MOIST CLOTH AND MICROWAVE ON HIGH FOR 20-30 SECONDS OR UNTIL HOT. SPOON APPROXIMATELY 1/5 OF THE CHICKEN MIXTURE INTO THE CENTER OF EACH TORTILLA. ROLL THE TORTILLAS VERY TIGHT THEN PIERCE WITH A TOOTHPICK. COVER TORTILLAS WITH PLASTIC WRAP AND FREEZE FOR AT LEAST 4 HOURS (PREFERABLY OVERNIGHT). PREHEAT 4-6 CUPS OF OIL TO 375 DEGREES. DEEP FRY THE EGGROLLS IN HOT OIL FOR 12-15 MINUTES AND REMOVE TO PAPER TOWELS OR A RACK TO DRAIN FOR ABOUT 2 MINUTES. SLICE EACH EGGROLL DIAGONALLY AND PLACE ON A PLATE AROUND A SMALL BOWL OF THE DIPPING SAUCE.

PART 2:
CHIPOTLE RANCH DIPPING SAUCE
1/4 CUP MAYONAISE
1/4 CUP SOUR CREAM
2 TBSP SALSA

MIX & CHILL UNTIL READY TO USE

Purchase Texas Style Egg rolls

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