INSIGHT Magazine Special Home Edition April 2020 | Page 57

Tex Mex Egg Rolls
Inspired by Cheesecake Factory Tex Mex Egg Rolls
Ingredients
• 1 tablespoon canola oil
• 2 cups chicken breasts cooked and diced
• 1/2 yellow onion diced
• 1 clove garlic minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1 cup black beans
• 1 cup corn
• 1 green bell pepper diced
• 1 roma tomato diced finely and dried on
paper towel
• 1/2 cup cheddar cheese shredded
• 2 tablespoons chopped cilantro
• 1 package egg roll wrappers 24 count
• canola oil for frying
Directions
1. Add the canola oil to a cast iron skillet on high heat with the chicken, onion, garlic,
cumin, chili powder and kosher salt.
2. Stir and cook for 1 minute before turning off the heat.
3. Add in the corn, black beans, bell pepper, tomato, cheddar cheese and cilantro and
stir together.
4. Add 3 tablespoons of the mixture to the middle of an egg roll wrapper.
5. Starting from the bottom left pull corner over the meat, then fold the two sides in.
6. Wet the edges and roll tightly.
7. Set a pan to heat with canola oil, about an inch high would do the trick.
8. Add 3-4 egg rolls in them at once.
9. Once they have browned, you can take them out and dry them on a cooling rack or
brown paper bag.
INSIGHT

April 2020 – Special Home Edition 58