South West or Tex Mex Egg Rolls are featured appetizers at many well known restaurant chains. It’s one of my favorites at Chili’s and Cheesecake Factory where I order them all every time we choose to dine at one of them. I know they’re considered appetizers but most of the time I order them as my main course, that way I get a whole plate of them to myself!
I’ve actually seen them frozen and ready to fry at several grocery stores. They’re marketed as the “original” Chili’s or Cheesecake Factory Egg Rolls. They also carry a hefty price tag which I’m not willing to pay for something I still have to fry!
But I can definitely make these yummy crunchy rolls of Tex Mex goodness at home. It’s super easy! I usually make a big batch and freeze some for later, they freeze very well.
Now there are 2 versions of this Egg Roll, one uses actual Egg Roll wrapper usually found at any Asian Market, and the other rolls the filling in flour tortillas. The former makes for a delicate crispy egg roll as the wrapper is a thin pastry just like the egg rolls you’ll find at most Asian restaurants. The latter has a different look and crunch as the tortilla is a much thicker wrapper. Either way they’re delicious!
I use the frozen grilled chicken strips to make my egg rolls, but you can make your one cooked chicken to use in this recipe. This recipe makes a large pot, whatever I don’t roll into egg rolls I make into bowls by serving it over a bowl of Mexican Rice and Refried Beans.
To freeze roll the filling in egg roll wrapper or tortillas and place in freezer bags. Label and freeze for up to 3 months.
These egg rolls are delicious dipped in a Creamy Avocado Sauce or topped with Pico De Gallo. The recipe for the sauce is included at the bottom of the egg roll recipe.
South West Egg Rolls
1 Tsp. Olive Oil
1 Pkg. Frozen Grilled Chicken Strips, thawed and diced
1/2 Onion, diced
2 Tbs. Minced Garlic
1 Green Bell Pepper, diced
1 Tomato, diced and patted dry with paper towel.
1 Can Black Beans, drained
1 Can Corn Kernels, drained
1 – 2 Tbs. Cumin, adjust to taste
1 – 2 Tbs. Chili Powder, adjust to taste
1 Tbs. Salt
1 Bunch Fresh Cilantro, coarsely chopped
1 Cup Shredded Cheddar/Jack Cheese
1 Pkg. Frozen Egg Roll Wrappers or 8″ Flour Tortillas
Oil for frying
Heat Olive Oil in large pan.
Saute onions about 1 minute or until they start to turn translucent.
Add garlic and continue to saute.
Add peppers and cook until peppers start to get a bit soft.
Add Chicken, beans, and corn.
Add in Cumin, Chili Powder, and Salt. Mix until well combined.
Add Tomatoes and cook until any liquid in the pan starts to thicken.
Add Cilantro and cook until it starts to wilt.
Remove from heat and stir in cheese until it melts.
Set aside and prepare your wrappers.
Place a heaping tablespoon in the center of your wrapper and spread into a line across.
Roll the filling in the wrapper burrito style.
Heat about 2″ of oil in a frying pan or use a deep fryer if you have one.
Fry rolls in oil until golden brown.
Cut each roll in half diagonally and serve hot with Avocado Dipping Sauce.
Creamy Avocado Dipping Sauce
1 Cup Whipped Cream Cheese
1/2 Cup Sour Cream
1 Bunch Fresh Cilantro finely chopped
1 Ripe Avocado mashed
1/2 Tsp. Garlic Powder
1/4 Tsp. Chili Powder
Mix all ingredients together and refrigerate until ready to serve.
Cheesy Chili Mac is usually served during rainy and cold seasons. It is packed with vitamins and minerals that is good for your kids. Besides of its very easy to prepare and to cook, it is also a budget meal and 100% sure that your kids going to love this and beg for more cause it tastes cheesy rich and flavorful.
This is my version of Cheesy Chili Mac Recipe!Enjoy!
2 ½ cups uncooked macaroni noodles
1 cup frozen corn kernels
15 oz. can kidney beans
1 ½ cup shredded sharp cheddar cheese
15 oz. can pinto beans
15 oz. can black beans
15 oz. can dice tomatoes
15 oz. can tomato sauce
2 ½ cups vegetable broth
2 tbsp. flour
2 tbsp. chili powder
2 cloves garlic
1 pc. yellow onion
1 tbsp. virgin olive oil
In a large pot over medium heat, pour in olive oil then add and sauté the onion and garlic for 3 minutes or until onions are soft and transparent.
Then add the flour and chilli powder, continue to stir for about 2 minutes, or until flour and chilli powder begin to coat the bottom of the pot.
Drain and rinse the kidney beans, black beans, and pinto beans.
Add the tomato sauce, diced tomatoe the 3 kinds of beans, the corn, and the vegetable broth to the pot.
Stir very well to dissolve any flour and chilli powder off the bottom of the pot.
Add the uncooked macaroni noodles and stir well.
Turn the heat up to medium high, and let it boil. Stir every other minute to loosen the noodles from the bottom of the pot as it heats up.
When it boils, turn the heat down to low so it continues to simmer gently. Simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy.
Stir frequently as it simmers just to make sure the pasta does not stick to the bottom of the pot.
When the pasta is tender, you can now add the shredded cheddar and stir until melted.
You want to know what I really love? Practically effortless meals. At least once a week, I make a big batch of my smoky black beans and cumin roasted sweet potatoes. We have a tendency to eat them along in tacos one night so I save the remainder for quick lunches for successive few days. Some weeks past I discovered a direction from Everyday Food for Southwestern Chicken Wraps and that I directly thought that I ought to place this week’s leftovers to figure and create my family Southwestern green goods Wraps.
I substituted the chopped chicken within the original direction for cooked sweet potato rounds and that I swapped out the cream unfold for dip, creating these wraps vegetarian too. The most effective issue concerning this direction is that it’s versatile! Baked curd, grilled portabella strips, or fajita veggies would additionally create delicious additions to those wraps.
The batch of cooked sweet potatoes and black beans makes merely enough for this wrap direction, however if you double them, you’ll be able to get another meal or 2 out of them. Leftover hot cakes are often baked into tortilla bowls–fill them with a taco dish made up of the leftover spinach, tomatoes, sweet potatoes, and black beans. You’ll be able to additionally toss the sweet potatoes and black beans with quinoa, millet, or rice and a spicy French dressing for a protein-packed work lunch Veggie Wraps.
1 (15-ounce) can black beans 1 tablespoon olive oil 1 clove garlic, minced 1/4 cup water 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/4 teaspoon smoked paprika 1/4 teaspoon kosher salt
Cumin Roasted Sweet Potato Rounds
1 large sweet potato (about 1 pound), peeled and sliced into 1/4-inch thick rounds 1 tablespoon olive oil 1 teaspoon ground cumin Salt and pepper to taste
1 cup prepared guacamole (homemade or store-bought) 4 large tortillas 3 cups baby spinach Cumin Roasted Sweet Potato Rounds Smoky Black Beans 1 large tomato, thinly sliced 1 small red onion, thinly sliced
1. Place all of the ingredients, including the liquid from the beans, into a medium saucepan and simmer on low heat for 5-8 minutes, until warmed through. Drain the beans (don’t rinse them though!) and set aside.
To prepare the sweet potatoes:
1. Preheat the oven to 425°F. 2. In a large mixing bowl, toss the sweet potato rounds with the olive oil, cumin, salt, and pepper. Spread in an even layer on a baking sheet lined with parchment paper. 3. Roast the potatoes for 10 minutes, flip them and roast 10-15 minutes more until they are crispy and golden brown on the outside.
To assemble the wraps:
1. Spread the tortillas with guacamole, leaving a 2-inch border. Divide the spinach, sweet potatoes, black beans, tomato, and onion evenly among all 4 tortillas, piling the toppings in the center of each. To form the wraps, fold two sides of the tortilla over the filling, then roll tightly, ending seam side down. Cut in half down the center to serve.
After my grandchildren’s birthday party I found myself with a box full of single serve chips, mostly Fritos. Clearly this corn chip was not a guest favorite, it’s not exactly one of my favorites either.
I didn’t want to waste the chips so I decided to incorporate them in a recipe or two, I do have plenty of them. I remembered hearing about Frito Pies. I’ve never had it and didn’t really know how to make it, but how hard could it be?
I tossed the ingredients together and came up with this casserole that my family loves. It’s going to be part of our meals from now on, I guess we’ll need more Fritos!
You can serve it as a meal with a green salad, fill a tortilla with it for a burrito, or even use it as a dip! The great part is you can make it ahead of time and pop it in the oven when you’re ready.
1 lb. ground beef
1 tbls. chili powder
2 tbls. garlic powder
1 tsp. crushed red peppers (optional if you want it a bit spicy)
1 can black beans
1/2 cup salsa (mild, medium, or hot)
1/2 cup sour cream
2 cups shredded cheddar & monteray jack cheese mix
2-3 cups Fritos corn chips or any other brand corn chips
1. Cook beef until crumbly, add chili powder, garlic powder, crushed peppers to meat as you cook it.
2. Drain black beans and add to meat. Cook for 2 minutes more.
3. Place beef mixture into a mixing bowl stir in salsa, sour cream, and 1 cup shredded cheese.
4. Spread a layer of chips on the bottom of an oven safe baking dish.
5. Spoon beef mixture over the chips.
6. Sprinkle remaining chips and cheese on top.
7. Bake in 350 degree oven for 10-15 minutes or until the cheese melts.
If you are preparing this ahead of time stop at step 6, cover and refrigerate until ready to use.
Sprinkle the chips and cheese on it when you’re ready to bake it.