Cook Time: 20 minutes
Total Time: 40 minutes
Cheesecake Factory Tex Mex Egg Rolls Copycat made with spiced chicken, beans, corn, bell peppers, onions, garlic, cilantro and cheddar cheese in a crispy egg roll with creamy avocado cilantro dipping sauce.
Ingredients
TEX MEX EGG ROLLS
- 1 tablespoon canola oil
- 2 cups chook breasts cooked and diced
- half of yellow onion diced
- 1 clove garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1 cup black beans
- 1 cup corn
- 1 inexperienced bell pepper diced
- 1 roma tomato diced finely and dried on paper towel
- 1/2 cup cheddar cheese shredded
- 2 tablespoons chopped cilantro
- 1 bundle egg roll wrappers 24 count number
- canola oil for frying
AVOCADO DIPPING SAUCE
- eight oz. Cream cheese
- 1/4 cup bitter cream
- 1 bunch cilantro
- half of avocado
- Add the canola oil to a forged iron skillet on excessive heat with the bird, onion, garlic, cumin, chili powder and kosher salt.
- Stir and cook dinner for 1 minute earlier than turning off the heat.
- Add within the corn, black beans, bell pepper, tomato, cheddar cheese and cilantro and stir together.
- Add 3 tablespoons of the aggregate to the middle of an egg roll wrapper.
- Starting from the lowest left pull nook over the meat, then fold the 2 sides in.
- Wet the rims and roll tightly.
- Set a pan to warmth with canola oil, about an inch high might do the trick.
- Add three-four egg rolls in them immediately.
- Once they've browned, you could take them out and dry them on a cooling rack or brown paper bag.