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Southwestern Egg Rolls with Creamy Honey Chipotle Sauce

Southwestern Egg Rolls with Creamy Honey Chipotle Sauce

I recorded this recipe before Ramadan and never got the chance to post it. It’s a staple in my household, my children continually ask me to make it, and it freezes well, so it’s easy to reach for when you have a gathering.

Ingredients

  • 1 chicken breast (200 grams)
  • Salt and black pepper
  • Olive oil for drizzling
  • 1 tbs. Olive oil
  • 1/2 red bell pepper (minced)
  • 4 green onions (minced)
  • 1/2 cup corn (canned or frozen)
  • 1/3 cup black beans (rinsed and drained)
  • 2-3 tbs. Pickled jalapeno peppers (diced)
  • 3 tbs. Frozen spinach (thawed and drained)
  • 2 tbs. Parsley (chopped fine)
  • 1/2 tsp. Cumin powder
  • 1/2 tsp. Chili powder
  • 1/4 tsp. Cayenne pepper
  • 1/4 tsp salt
  • 1 cup Monterey Jack cheese (shredded)
  • Thin flour tortillas
  • Neutral oil for frying

Creamy chipotle sauce

  • 1 cup sour cream or yogurt
  • 1/4 cup mayonnaise
  • 2-3 chipotle peppers
  • 1 clove garlic
  • 2-3 chipotle peppers in adobo sauce
  • Juice from 1/2 lime
  • 1 tbs. Honey
  • 1/4 tsp. Salt

Instructions

  1. Flatten the chicken between 2 plastic wraps with a mallet to cook evenly.
  2. Drizzle the chicken with olive oil, salt and pepper and rub on both sides. Place in a hot pan and cook on both sides for 2 minutes then cover and cook on low for another 2 minutes. Remove from the pan and let rest before cutting into cubes.
  3. In the same pan heat 1 tablespoon olive oil, add the bell pepper and 4 green onions and sauté on medium heat until tender.
  4. Add cubed chicken, 1/2 cup of corn, 1/3 cup of black beans, spinach, 2 tablespoons of parsley and spices and cook for another 3 minutes while stirring to combine.
  5. Turn off the heat and stir in the cheese until combined and melted.
  6. Wrap the tortilla in a wet towel and warm in the microwave for 30 seconds.
  7. Fill each tortilla with enough filling and roll into egg rolls. Seal the end with a mixture of flour and water.
  8. Lay the egg rolls flat on a tray cover and place in the fridge for 30 minutes before frying ( you can freeze any extra in a ziplock bag).
  9. Deep fry in a neutral oil on medium heat until golden.
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