This Avocado Crema is part two of my fire cracker chicken egg rolls, a lovely way to round out the dish.
Ingredients
Avocado crema
- 1 avocado
- A handful of cilantro
- 1 clove garlic
- 1 Serrano chili
- 2 tsp. Sour cream (heaping)
- 1/4 cup heavy cream
- Juice of 1 lime
- Salt
Instructions
- Your favorite egg roll skin.
- 2 chicken breast cooked.
- 4 ounce cream cheese.
- 4 ounce Colby cheese (shredded).
- 4 ounce mozzarella cheese (shredded).
- 1/3 cup green onion (chopped).
- 1 celery rib (diced).
- 1/4 cup franks red hot sauce.
- 1 tsp. Red pepper paste.
- Black pepper.
- Sliced pickled jalapeños + 1 tbs. Pickling water.
- A hand full of chopped cilantro.
- I added extra mozzarella cheese to the extra filling. Cut the egg roll skin in half lengthwise using the fold as a guide line. Fill the egg roll, fold into a triangle shape and seal the edge with a mixture of flour and water to make a glue. Fry and enjoy!!
- Blend everything together, if you need to thin it out use some water.
- .