CHEESECAKE FACTORY TEX MEX EGG ROLLS

INGREDIENTS:
TEX MEX EGG ROLLS

1. 1 tablespoon canola oil
2. 2 cups chicken breasts, cooked and diced
3. 1/2 yellow onion, diced
4. 1 clove garlic, minced
5. 1 teaspoon cumin
6. 1 teaspoon chili powder
7. 1/2 teaspoon kosher salt
8. 1 cup black beans
9. 1 cup corn
10. 1 green bell pepper, diced
11. 1 roma tomato, diced finely and dried on paper towel
12. 1/2 cup cheddar cheese, shredded
13. 2 tablespoons chopped cilantro
14. 1 package egg roll wrappers, 24 count
15. canola oil, for frying

AVOCADO DIPPING SAUCE

1. 8 ounces cream cheese
2. 1/4 cup sour cream
3. 1 bunch cilantro
4. 1/2 avocado

DIRECTIONS:

• 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.

  
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