Southwestern Egg Rolls with Avocado Ranch Dressing

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Whenever we have potluck at work, I have hard time coming up with a dish that would please everyone. I think I nailed it this time. These aren’t traditional egg rolls. These are tortillas stuffed with an exciting blend of Southwestern-style ingredients. The recipe called for grilled chicken but I omitted it and used mushrooms instead for vegetarian coworker. The rolls were hit and the potluck was success with lots of good food!
 
The filling for these rolls can be made a day ahead. It is actually preferable to assemble the rolls and refrigerate overnight. I also suggest eating them fresh. They tend to lose their crunchiness but they are still delicious.
 

Ingredients:
Filling:

1 grilled Chicken Breast (or leftovers baked chicken – OMIT FOR VEGETARIAN VERSION)
1 Red Bell Pepper
1 Onion
1 cup canned Corn kernels
1 cup canned Black Beans
1 cup fresh Spinach (or ½ cup frozen)
1 Jalapeno Pepper
2 Green Onions
1 Garlic clove
1 cup Mushrooms (for vegetarian version)
1 teaspoon Cumin, Cayenne Pepper, Parsley, Salt and Black Pepper
1 cup shredded Mozzarella Cheese
1 package Tortillas (you’ll get more rolls with the smaller size tortillas)
½ cup Oil, divided

 
Avocado Ranch Dressing:

1 Avocado
½ cup Sour Cream
½ cup Mayo
2 tablespoons Greek Yogurt
2 teaspoons Vinegar
1 Tomato
2 Green Onions
½ teaspoon Salt
1 teaspoon Dill
 

Directions:


Get started on your chicken if you’re going to use it. While the chicken is grilling, baking, or cooking  – whichever way you decide to make it – dice all your veggies for filling, except corn and beans of course.

In a large skillet heat two tablespoons oil. Add the onions, garlic, jalapeno and red pepper. Cook and stir on medium-high heat until tender, about 5 minutes.
 
Stir in chopped chicken breast, corn, beans, spinach and spices. Simmer 10 minutes longer. Mix in shredded mozzarella and stir until cheese is melted. Season with salt and pepper, to taste. At this point, if you like it extra spicy, you can sprinkle crushed red pepper flakes to add heat.
 
Place 3-4 tortillas on the microwave safe plate. Microwave on high for about 20 seconds or until warm and pliable. Spoon even amounts of the mixture into each tortilla.
 
 
 
 
Fold ends of tortillas and then roll tightly around mixture. Secure with toothpicks. Repeat with remaining tortillas until the vegetable mixture is used up.
 
 
 
 
Arrange rolls in a medium dish and cover. Refrigerate overnight or freeze for at least one hour. Remove toothpicks before frying!
In a large, deep skillet, heat remaining oil for frying. I prefer non-fried food, but I don’t think these would get crispy if I baked them in the oven. Fry tortillas 10 minutes or until golden brown, turning once or twice. Drain on paper towels before serving.
To make the dressing, in a medium size bowl mash the avocado with fork. Mix in sour cream, yogurt, mayo and vinegar. Season with salt and dill. Add chopped tomato and chopped green onions. Stir gently to combine. Serve with egg rolls.
 
 
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Southwestern Egg Rolls with Avocado Ranch Dressing

Ingredients

  • Filling:
  • 1 grilled Chicken Breast (or leftovers baked chicken - OMIT FOR VEGETARIAN VERSION)
  • 1 Red Bell Pepper
  • 1 Onion
  • 1 cup canned Corn kernels
  • 1 cup canned Black Beans
  • 1 cup fresh Spinach (or ½ cup frozen)
  • 1 Jalapeno Pepper
  • 2 Green Onions
  • 1 Garlic clove
  • 1 cup Mushrooms (for vegetarian version)
  • 1 teaspoon Cumin, Cayenne Pepper, Parsley, Salt and Black Pepper
  • 1 cup shredded Mozzarella Cheese
  • 1 package Tortillas (you’ll get more rolls with the smaller size tortillas)
  • ½ cup Oil, divided
  • Avocado Ranch Dressing:
  • 1 Avocado
  • ½ cup Sour Cream
  • ½ cup Mayo
  • 2 tablespoons Greek Yogurt
  • 2 teaspoons Vinegar
  • 1 Tomato
  • 2 Green Onions
  • ½ teaspoon Salt
  • 1 teaspoon Dill

Directions

Get started on your chicken if you’re going to use it. While the chicken is grilling, baking or cooking -whichever way you decide to make it - dice all your veggies for filling, except corn and beans of course.

In a large skillet heat two tablespoons oil. Add the onions, garlic, jalapeno and red pepper. Cook and stir on medium-high heat until tender, about 5 minutes.

Stir in chopped chicken breast, corn, beans, spinach and spices. Simmer 10 minutes longer. Mix in shredded mozzarella and stir until cheese is melted. Season with salt and pepper, to taste. At this point, if you like it extra spicy, you can sprinkle crushed red pepper flakes to add heat.

Place 3-4 tortillas on the microwave safe plate. Microwave on high for about 20 seconds or until warm and pliable. Spoon even amounts of the mixture into each tortilla.

Fold ends of tortillas and then roll tightly around mixture. Secure with toothpicks. Repeat with remaining tortillas until the vegetable mixture is used up.

Arrange rolls in a medium dish and cover. Refrigerate overnight or freeze for at least one hour. Remove toothpicks before frying!

In a large, deep skillet, heat remaining oil for frying. I prefer non-fried food, but I don’t think these would get crispy if I baked them in the oven. Fry tortillas 10 minutes or until golden brown, turning once or twice. Drain on paper towels before serving.

To make the dressing, in a medium size bowl mash the avocado with fork. Mix in sour cream, yogurt, mayo and vinegar. Season with salt and dill. Add chopped tomato and chopped green onions. Stir gently to combine. Serve with egg rolls.

https://all-thats-jas.com/2014/10/southwestern-egg-rolls-with-avocado-ranch-dressing.html
 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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13 Comment

  1. Reply
    Helen at the Lazy Gastronome
    March 15, 2017 at 10:47 am

    This sounds great – I love the spinach! Oh my oh my oh my – I want this!! Had to pin this dish! Thanks for sharing on the What’s for Dinner link up!

    1. Reply
      Jas
      March 15, 2017 at 10:02 pm

      Thank you, Helen. It’s an older recipe, but I just made it for lunch and thought of sharing again 🙂

  2. […] head into this sneaky casserole and no one ever knew. The veggies are not really hidden in these southwestern egg rolls, but they are so fun to […]

  3. Reply
    Joanne T Ferguson
    July 12, 2015 at 6:02 am

    Delicious Jas! Wish I could try one now! Pinned and shared!

    1. Reply
      allthatsjas
      July 12, 2015 at 8:56 am

      Thank you, my dear Joanne! Hope your weekend is as fabulous as you!

  4. Reply
    Adrian
    October 30, 2014 at 8:59 pm

    Oh my! These look so delicious! Thank you for sharing with us at Hump Day Happenings:)

    1. Reply
      allthatsjas
      October 30, 2014 at 9:21 pm

      Thanks for stopping by 🙂

  5. Reply
    CakePants
    October 29, 2014 at 10:55 pm

    These look fantastic – I can see why they’d be a hit at any potluck! That avocado ranch sounds dreamy, too 🙂

    1. Reply
      allthatsjas
      October 29, 2014 at 11:26 pm

      Thank you CakePants and thanks for stopping by! Hugs 🙂

  6. Reply
    Thalia @ butter and brioche
    October 29, 2014 at 5:11 am

    Cannot remember the last time I had egg rolls! Thanks for reminding me how delicious they are.. definitely need to try out the recipe!

    1. Reply
      allthatsjas
      October 29, 2014 at 9:56 am

      😀 they are really easy to make. Have a great day Thalia!

  7. Reply
    Natalie @ Threads & Bobbins
    October 28, 2014 at 12:55 pm

    Being from the UK, I have never heard of egg rolls at all! These look like they have a tasty filling though 🙂 I thought that they would be like what I call a pancake (crepe in the US?) – are they just fried tortillas?
    Thanks for linking up at the Talented Tuesday Link Party!

    1. Reply
      allthatsjas
      October 28, 2014 at 2:16 pm

      Natalie yes, you are correct. They are “fake” egg rolls and so much easier to make than the real ones.:)

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