Cheesecake Factory Tex Mex Egg Rolls

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Cheesecake Factory Tex Mex Egg Rolls

  • Yield:24 Servings
  • Prep Time: 20minutes
  • Cook Time: 20minutes
  • Total Time: 40minutes
  • Course: Appetizer
  • Cuisine: American/Mexican

Cheesecake Factory Tex Mex Egg Rolls Copycat made with spiced chicken, beans, corn, bell peppers, onions, garlic, cilantro and cheddar cheese in a crispy egg roll with creamy avocado cilantro dipping sauce.

INGREDIENTS

TEX MEX EGG ROLLS

  • 1tablespoon canola oil
  • 2cups chicken breasts cooked and diced
  • 1/2yellow onion diced
  • 1clove garlic minced
  • 1teaspoon cumin
  • 1teaspoon chili powder
  • 1/2teaspoon kosher salt
  • 1cup black beans
  • 1cup corn
  • 1green bell pepper diced
  • 1roma tomato diced finely and dried on paper towel
  • 1/2cup cheddar cheese shredded
  • 2tablespoons chopped cilantro
  • 1package egg roll wrappers 24 count
  • canola oilfor frying

INSTRUCTIONS

Note: click on times in the instructions to start a kitchen timer while cooking.

  • Add the canola oil to a cast iron skilleton high heat with the chicken, onion, garlic, cumin, chili powder and kosher salt.
  • Stir and cook for 1 minutebefore turning off the heat.
  • Add in the corn, black beans, bell pepper, tomato, cheddar cheese and cilantro and stir together.
  • Add 3 tablespoons of the mixture to the middle of an egg roll wrapper.
  • Starting from the bottom left pull corner over the meat, then fold the two sides in.
  • Wet the edges and roll tightly.
  • Set a pan to heat with canola oil, about an inch high would do the trick.
  • Add 3-4 egg rolls in them at once.
  • Once they have browned, you can take them out and dry them on a cooling rackor brown paper bag.

 

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