Party Platter Southwestern Eggrolls -12 Count Recipe
Crispy flour tortillas, chicken, black beans, corn, jalapeño Jack cheese, red peppers, spinach. Served with avocado-ranch. Serves 6.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Filling
In a large mixing bowl, combine the shredded chicken, black beans, corn, jalapeño Jack cheese, diced red bell pepper, and chopped spinach. Add salt and black pepper to taste, then mix well until all ingredients are evenly distributed.
- 2
Assemble the Eggrolls
Lay out a flour tortilla on a clean surface. Place about 2-3 tablespoons of the filling mixture in the center of the tortilla. Fold in the sides and roll it up tightly to form an eggroll. Repeat this process with the remaining tortillas and filling.
- 3
Cook the Eggrolls
In a large skillet, heat olive oil over medium heat. Once hot, add the eggrolls seam side down in batches. Cook for about 3-4 minutes on each side or until golden brown and crispy. Remove and place on a paper towel to drain excess oil.
- 4
Serve
Serve the crispy eggrolls warm with avocado-ranch dressing on the side for dipping.
