Cheesecake Factory Tex Mex Egg Rolls
Forget going out to eat or ordering takeout every time you crave Chinese food. Try making Cheesecake Factory Tex Mex Egg Rolls at home. This recipe serves 24. One serving contains 158 calories, 7g of protein, and 8g of fat. For 53 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 411 person were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 40 minutes. It works well as an inexpensive hor d'oeuvre. If you have roma tomato, cilantro, green bell pepper, and a few other ingredients on hand, you can make it. It is brought to you by Dinner, then Dessert. Overall, this recipe earns a rather bad spoonacular score of 33%. Baked Tex-Mex Egg Rolls, Cheesecake Factory Avocado Egg Rolls, and Cheesecake Factory Avocado Egg Rolls are very similar to this recipe.
Servings: 24
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1/2 avocado
1 cup black beans
1 tablespoon canola oil
canola oil, for frying
2 cups chicken breasts, cooked and diced
1 teaspoon chili powder
1 bunch cilantro
2 tablespoons chopped cilantro
1 cup corn
8 ounces cream cheese
1 teaspoon cumin
1 package egg roll wrappers, 24 count
1 clove garlic, minced
1 green bell pepper, diced
1/2 teaspoon kosher salt
1 roma tomato, diced finely and dried on paper towel
1/2 cup cheddar cheese, shredded
1/4 cup sour cream
1/2 yellow onion, diced
Equipment:
frying pan
wire rack
Cooking instruction summary:
Add the canola oil to a cast iron skillet on high heat with the chicken, onion, garlic, cumin, chili powder and kosher salt.Stir and cook for 1 minute before 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 rack or brown paper bag.
Step by step:
1. Add the canola oil to a cast iron skillet on high heat with the chicken, onion, garlic, cumin, chili powder and kosher salt.Stir and cook for 1 minute before turning off the heat.
2. Add in the corn, black beans, bell pepper, tomato, cheddar cheese and cilantro and stir together.
3. 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.
4. Add 3-4 egg rolls in them at once.Once they have browned, you can take them out and dry them on a cooling rack or brown paper bag.
Nutrition Information:
covered percent of daily need
