Wednesday, August 18, 2010

::Maxi's Mexican Eggrolls with Creamy Avocado Dip::

I'm not sure what I was searching for when I came across a recipe for Chili's Southwestern Eggrolls, but I did, and it's where I adapted this recipe from. The Creamy Avacodo Dip is solely from the Chili's restaurant/recipe; I just make a bigger batch (of course). I was going to follow the eggroll recipe from Chili's, but then started adding more of one thing, less of the other, etc. etc. and came up with something super delicious. As far as the dip, that is another kind of delicious. Oh,'s soooo good, and it makes a great chip dip too; not a dip just for the eggrolls! I usually deep fry these, but I have baked them before. Of course, deep frying is better. One more thing, this recipe makes a big batch, so, either cut down the recipe or they freeze well. However, if you do decide to freeze them, bake them a little bit first and then freeze, otherwise when you unthaw them they will stick together and rip apart. Just an FYI :). Enjoy!
::Maxi's Mexican Eggrolls with Creamy Avacado Dip::
½ each of chopped green, red, and yellow pepper
½ chopped purple onion
1 chopped green onion
1 chopped jalapeno pepper

Cook until tender with olive oil, salt, and pepper

Brown 1lb lb hamburger with salt and pepper
Add with vegetables and then add about tablespoon chopped parsley, 1 can corn, and 1 can of black beans
Season with cumin, cayenne pepper, chili powder, salt, pepper, onion powder, onion salt, garlic powder, and garlic salt
Add Monterey jack cheese and stir until melted

2 package egg roll wrappers

place 2 tablespoons in wrapper and roll
and fry in oil until golden brown

Creamy Avocado Dip
1/4 cup smashed fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash pepper
I had some banana peppers from my garden so I threw some of those in the mix!

Imagine that you are seeing purple onions! I thought I had one at home, but I guess not. When you live a ways from the grocery store, you make do. Yee Haw.

Sauted vegetables and now adding the beef.

Then add the ^the above.^

Starting to look good!...

All the spices.

So, of course I don't have exact measurements for this, but, with each spice I go back and forth. Stir, then taste test, and add more of each until it seems spicy enough. Don't fret about doing this, you won't mess it up.

Cheese! About 2 big make it kinda creamy.

The filling!

Can't forget about the green onions. I chop up the whole bunch and add.

The wraps!

The measurement tool!

So, this is how I roll....
Place it like this.

Then add two Tbsps.

Like that.

Roll the corner over the filling and pull a little bit towards you to make it 'snug.'

Then, fold the corner sides over....

And start rolling.

And you will get this nice little piece of art! :)

And lots of them too!

Makes two I seperate with tin foil.

Second layer.

This picture makes them look not as good as they are and a little dark too...but just imagine!

Looks dark here but is sooooo good! Ohh..can't forget about the awesome dip. H.A.V.E to make this!

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